Breakfast Meal Prep
By Let's Cooking
Now you can sleep in and eat a filling and hearty breakfast ALL WEEK LONG! Eggs, bacon or sausage, roasted potatoes and broccoli! ## CLICK TO SEE FULL RECIPES ##| Breakfast Recipes | Breakfast Ideas | Salads | Salad Recipe | Fruit | Vegetable | Vegan | Vegetarian | Dressings | Healthy Food | Quinoa | Cucumber | Fruit Salad | Vegetable Salad | Fruit Dressing | Vegetable Dressing | Mediterranean | Breakfast Meal Prep | #let's cooking
Prep time:
Cook time:
Total time:
Yield: 4 Servings
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
## CLICK TO SEE FULL RECIPES ##
Instructions:
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. 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. Place into oven and bake for 25-30 minutes, or until golden brown and crisp; set aside. 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. Add bacon to the skillet and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. 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. Place potatoes, eggs, bacon and broccoli into meal prep containers.
By Let's Cooking
Now you can sleep in and eat a filling and hearty breakfast ALL WEEK LONG! Eggs, bacon or sausage, roasted potatoes and broccoli! ## CLICK TO SEE FULL RECIPES ##| Breakfast Recipes | Breakfast Ideas | Salads | Salad Recipe | Fruit | Vegetable | Vegan | Vegetarian | Dressings | Healthy Food | Quinoa | Cucumber | Fruit Salad | Vegetable Salad | Fruit Dressing | Vegetable Dressing | Mediterranean | Breakfast Meal Prep | #let's cooking
Prep time:
Cook time:
Total time:
Yield: 4 Servings
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
## CLICK TO SEE FULL RECIPES ##
Instructions:
Calories per serving: CALORIES HERE
Fat per serving: FAT HERE
Fat per serving: FAT HERE
Rated 5/5 based on 11 customer reviews
Sources:
https://www.artfrommytable.com/blueberry-balsamic-vinaigrette-recipe/Sources:
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