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Breakfast Meal Prep

Now you can sleep in and eat a filling and hearty breakfast ALL WEEK LONG! Eggs, bacon or sausage, roasted potatoes and broccoli!

Cook Time
mins
Total Time
50 mins
Servings: 4 servings
Course: Breakfast

Ingredients

  • 12 ounces Russet potatoes diced*
  • 3 tablespoons olive oil divided
  • 2 cloves garlic minced
  • ½ teaspoon dried thyme
  • Kosher salt and freshly ground black pepper to taste
  • 8 large eggs lightly beaten
  • ¼ cup reduced fat shredded Mexican blend cheese
  • 4 slices bacon*
  • 12 ounces broccoli florets about 2-3 cups

Instructions

    Cup of Yum
  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, and cook, stirring occasionally, 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.

Notes

  • *Sausage links can be substituted.
  • *Sweet potatoes can be substituted.