If you’ve been following along here, you know that finding ways to eat well without spending hours in the kitchen is kind of my love language. This week’s meal prep session was honestly one of my favorites, we’re talking chocolate muffins that actually have protein in them (yes, really!), cozy loaded egg bakes loaded with hash browns and cheese, and a lasagna that tastes totally indulgent but is packed with protein. Let’s get into it!
Table of Contents
Protein Chocolate Muffins
Let me start by saying: these muffins taste like dessert. The fact that they’re high in protein is basically just a bonus. I make a batch of these almost every week now because they satisfy that afternoon sweet craving without derailing the rest of my day.
The trick here is using a zero-sugar cake mix as the base, it keeps things simple and saves so much time. Combine that with Greek yogurt for moisture and protein, a chocolate fudge Jell-O mix for that deep chocolate flavor, and a chocolate protein shake, and you’ve got something that genuinely feels like a treat.
Ingredients:
- 1 package zero sugar Pillsbury yellow cake mix
- 1 cup Greek yogurt, I used the Chobani Vanilla protein Greek Yogurt (20g) since it’s what I had on hand
- ½ pack chocolate fudge zero sugar dry Jell-O mix
- 1 packet (42g) Core Power chocolate protein shake
Directions:
- Preheat oven to 350°F.
- In a medium mixing bowl, combine all ingredients and stir until a thick batter forms.
- Spray a muffin tin with olive oil, then scoop the batter evenly into each well. This recipe should make 12–13 muffins.
- Bake for 15–20 minutes, until a toothpick inserted in the center comes out clean.
Let them cool completely before storing, they’ll keep in an airtight container in the fridge for up to a week, or you can freeze them for longer. I love grabbing one with my morning coffee or as a post-workout snack.
Hashbrown Egg Bakes
Okay, these are a total game changer for busy mornings. Everything bakes right in individual glass meal prep containers, which means zero dishes beyond the containers themselves. The Trader Joe’s frozen hash brown patties are the secret weapon here, they add a little crispy texture and heartiness that makes these feel like a real breakfast instead of just “meal prep eggs.”
This recipe makes 4 individual bakes, and each one reheats beautifully in the microwave in under two minutes.
Ingredients (makes 4 bakes):
- 1 cup frozen diced potatoes, I like the ones with peppers added (¼ cup per container)
- 8 large eggs (2 per container)
- ¾ cup cottage cheese (3 tbsp per container)
- 1 cup chopped ham (¼ cup per container)
- 1 cup freshly shredded cheddar cheese (¼ cup per container)
- Salt and black pepper, to taste
- Optional: sliced green onions for topping
Directions:
- Preheat oven to 375°F. Lightly spray 4 individual glass meal prep containers with cooking spray.
- Add 2 eggs and 3 tablespoons of cottage cheese to each container and stir to combine.
- Add ¼ cup ham, ¼ cup diced potatoes, and ¼ cup shredded cheddar to each container.
- Season with salt and black pepper, then stir gently until everything is combined.
- Bake uncovered for 35 minutes, until the centers are set and no longer jiggly.
- If you love green onions, sprinkle some on top right after they come out of the oven.
- Let them cool, then cover and refrigerate.
To reheat: Microwave loosely covered for 90 seconds to 2 minutes. So easy!
High-Protein Ravioli Lasagna
This one was a total Pinterest scroll find, and it might be the most impressive-looking dish in this week’s prep. It layers cheese ravioli with a hearty meat sauce and extra cheese for something that tastes like it took all afternoon, but it truly comes together so quickly.
The ravioli pulls double duty here: it acts as both the pasta AND a cheesy layer, which means you get that classic lasagna experience just a little easier… at least I think so! Using lean ground beef or ground turkey bumps up the protein content, and the layers of cottage cheese and mozzarella make it rich and satisfying.
Ingredients:
- 2 bags frozen cheese ravioli (about 20 to 24 oz each)
- 1 lb ground beef or ground turkey
- 2 jars marinara sauce (about 24 to 26 oz each)
- 2½ cups cottage cheese
- 1½ cups shredded mozzarella or Italian blend cheese
- 2 to 3 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Cooking spray
Instructions:
- Preheat oven to 400°F and spray a 9×13 baking dish with cooking spray.
- Cook the ravioli according to the package directions.
Drain, rinse with cool water, and toss lightly with a little olive oil so they don’t stick together. Set aside. - In a large skillet over medium heat, add 1 tablespoon olive oil and the minced garlic. Cook about 30 seconds until fragrant.
- Add the ground meat, salt, garlic powder, and onion powder.
Cook 4 to 6 minutes, breaking it up as it browns. - Stir in the marinara sauce and let it simmer for about 5 minutes.
Assemble the Lasagna
Layer in this order:
- Thin layer of meat sauce on the bottom
- Layer of ravioli
- Half of the cottage cheese
- Half of the shredded cheese
- More meat sauce
- Another layer of ravioli
- Remaining cottage cheese
- Remaining shredded cheese
- Cover loosely with foil (do not press onto cheese) and bake 35 to 40 minutes.
- Remove foil and bake another 5 to 10 minutes until bubbly and lightly golden on top.
- Let rest 5 to 10 minutes before serving.
Tip:
This reheats really well. Add a small splash of water before microwaving to keep it from drying out.
Putting It All Together
Here’s how I’d break down the meal prep session if you want to tackle all three at once:
Start with the ravioli lasagna since it has the longest bake time. While it’s in the oven, mix up the protein muffins and get those in the oven. While both are baking, prep your hashbrown egg bake containers so they’re ready to go in as soon as the muffins come out.
In about an hour and a half, you’ll have protein-packed breakfasts, snacks, and dinners ready to go for the whole week. It’s the kind of Sunday reset that makes everything feel just a little more manageable come Monday morning.
Which of these are you going to try first? I’d love to see your creations, tag me on Instagram so I can cheer you on!
Looking for more easy meal prep ideas? You might love my Easy Fall Lunch Prep post with egg bites, pumpkin muffins, and caramel apple bark!
Meal Prep
One Pot Italian Sausage, Roasted Red Pepper and Goat Cheese Pasta
A creamy and delicious pasta cooked in one-pot!
Protein Chocolate Muffins
Soft, high protein chocolate muffins made with Greek yogurt and a protein shake. Great for breakfast meal prep, after school snacks, or an easy grab and go option with coffee.
Ingredients
- 1 package zero sugar yellow cake mix
- 1 cup Greek yogurt, I used the Chobani Vanilla protein Greek Yogurt (20g) since it's what I had on hand
- 1 packet (42g) Core Power chocolate protein shake
- ½ pack chocolate fudge zero sugar dry Jell-O mix
Instructions
- Preheat oven to 350°F.
- In a medium mixing bowl, combine all ingredients and stir until a thick batter forms.
- Spray a muffin tin with olive oil, then scoop the batter evenly into each well. This recipe should make 12–13 muffins.
- Bake for 15–20 minutes, until a toothpick inserted in the center comes out clean.
Notes
Let them cool completely before storing, they'll keep in an airtight container in the fridge for up to a week, or you can freeze them for longer. You can make 24 regular muffins, or 24 mini muffins and 12 full-size muffins.
High-Protein Ravioli Lasagna
An easy family dinner meal prep made with frozen ravioli, lean ground meat, and cottage cheese delivers comfort-food flavor with extra protein. Perfect for busy weeknights and reheats beautifully for a second meal later in the week.
Ingredients
- 2 bags frozen cheese ravioli (about 20 to 24 oz each)
- 1 lb ground beef
- 2 jars marinara sauce (about 24 to 26 oz each)
- 2½ cups cottage cheese
- 1½ cups shredded mozzarella or Italian blend cheese
- 2 to 3 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon onion powder
Instructions
- Preheat oven to 400°F and spray a 9x13 baking dish with cooking spray.
- Cook the ravioli according to the package directions... Drain, rinse with cool water, and toss lightly with a little olive oil so they don’t stick together. Set aside.
- In a large skillet over medium heat, brown the ground meat, salt, garlic, and onion powder.
Cook 4 to 6 minutes, breaking it up as it browns. - Stir in the marinara sauce and let it simmer for about 5 minutes.
Instructions
Assemble the Lasagna
Layer in this order:
- Thin layer of meat sauce
Layer of ravioli
Half of the cottage cheese - Half of the shredded cheese
More meat sauce
Another layer of ravioli
Remaining cottage cheese
Remaining shredded cheese
- Cover loosely with foil (do not press onto cheese) and bake 35 to 40 minutes.
- Remove foil and bake another 5 to 10 minutes until bubbly and lightly golden on top.
- Let rest 5 to 10 minutes before serving.
Notes
This reheats really well. Add a small splash of water before microwaving to keep it from drying out.
Protein Egg Bakes
Individual high protein breakfast egg bakes with eggs, cottage cheese, ham, potatoes, and cheddar. A simple make ahead breakfast you can reheat in minutes for busy mornings.
Ingredients
- * 1 cup frozen diced potatoes, I like the ones with peppers added (¼ cup per container)
- * 8 large eggs (2 per container)
- * ¾ cup cottage cheese (3 tbsp per container)
- * 1 cup chopped ham (¼ cup per container)
- * 1 cup freshly shredded cheddar cheese (¼ cup per container)
- * Salt and black pepper, to taste
- * Optional: sliced green onions for topping
Instructions
- Preheat oven to 375°F. Lightly spray 4 individual glass meal prep containers with cooking spray.
- Add 2 eggs and 3 tablespoons of cottage cheese to each container and stir to combine.
- Add ¼ cup ham, ¼ cup diced potatoes, and ¼ cup shredded cheddar to each container.
- Season with salt and black pepper, then stir gently until everything is combined.
- Bake uncovered for 35 minutes, until the centers are set and no longer jiggly.
- If you love green onions, sprinkle some on top right after they come out of the oven.
- Let them cool, then cover and refrigerate.
Notes
To reheat: Microwave loosely covered for 90 seconds to 2 minutes. So easy!
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