BREAKFAST MEAL PREP

INGREDIENTS:

  • 12 ounces russet potatoes, diced*
  • 3 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 8 large eggs, lightly beaten
  • 1/4 cup reduced fat shredded Mexican blend cheese
  • 4 slices bacon*
  • 12 ounces broccoli florets, about 2-3 cups

DIRECTIONS:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place potatoes in a single layer onto the prepared baking sheet. Add 1 tablespoon olive oil, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
  3. Place into oven and bake for 25-30 minutes, or until golden brown and crisp; set aside.
  4. Heat remaining 2 tablespoons olive oil in a large skillet over medium high heat. Add eggs whisking, until they just begin to set; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes. Top with cheese; set aside.
  5. Add bacon to the skillet and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
  6. Place broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 mins, or until cooked through and vibrant green.
  7. Place potatoes, eggs, bacon and broccoli into meal prep containers.

Source: https://damndelicious.net

Leave a Reply