I Made High Protein Egg Mcmuffins To Store In The Freezer 

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Macros 1 Mcmuffin: 390 calories, 29C, 16F, 35P
Ingredients 8 Servings:
8 eggs
200g cottage cheese
40g gochujang
600g extra lean ground meat (Beef or turkey)
8 English muffins
8 slices American cheese
Salt, black pepper
2tsp each garlic powder, onion powder, paprika
Directions:
Add to a blender eggs, gochujang, cottage cheese, and black pepper and blend on high for 30 seconds. Distribute eggs into 2 containers (I used 12x18cm or 5x7inch) and bake at 200°C or 400°F for 17-20 minutes.
Add ground meat to a bowl and add onion powder, garlic powder, paprika, salt, and black pepper and mix until combined. Form 75g meatballs out of the meat until you get 8 balls.
Place 8 muffins on a baking sheet. As soon as the eggs are done remove them from the oven and place the muffins under the broiler for 2 minutes to get some color.
Cut eggs into 8 equal-sized rectangles and add them on top of the muffins. Add 1 slice of American cheese to every egg muffin.
Add oil to a pan on medium heat and add 4 meatballs and press them flat. Fry for 2 minutes, then flip and fry for another 2 minutes. Remove the meat from the pan and place it on top of the muffins. Repeat with the other 4 meatballs.
Let the 8 muffins cool down and then place them in zip lock bags. Store them in the fridge for 3-5 days or in the freezer for up to months.
When defrosting, place 1 McMuffin directly from the freezer on a plate and microwave slowly at medium heat for 5 minutes until ready.
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