Breakfast Meal Prep

I’m soooo OBSESSED with Breakfast Bowl Prep throughout the busy school year!

Not only a time-saver, but this also guarantees I will actually eat something (delicious & nutritious) before running out the door!

I love eating and serving a hearty, protein-packed Breakfast for any meal of the day…and every day!

Mornings are busy and often hectic, so I love planning ahead to ensure we always have something ready-to-eat that’s packed with delicious nutrient-dense food.

This tasty meal is protein-packed and lasts a good 3-4 days in the fridge…so make a bunch this weekend for your week ahead!

You can add any additional veggies you need to use up. Add leftover meat or additional eggs/egg whites to increase the protein, too! It’ll turn out great!

Oh, for the love of potatoes! Yes, we do adore potatoes at our house!

Spring through early summer ‘NEW’ potatoes are available at most local markets. Be sure to grab yourself some when you see them!

New potatoes are a bit smaller than mature potatoes, with softer, thinner skins (perfect skins for eating!) and a crisp texture.

They are also lower in starch than mature potatoes.

New potatoes usually retain their shape when cooked, which makes them an excellent choice for making this meal prep!

Potatoes are a WHOLE FOOD and a very nutrient-dense food option, especially for active people requiring higher carbs for energy!

Did you know that potatoes are filled with more potassium than bananas, and they also contain fiber, vitamin C, vitamin B6, plus a little bit of iron and calcium?

Bonus Points: Eat the potato skin to capture all of the potato’s nutrition. The potato skin has more nutrients than the inside of the potato. It has lots of fiber, and about half of a medium potato’s fiber is from the skin.

We eat bacon a few times each month at our house because it’s something we (REALLY, REALLY) enjoy!
Note: There are many high-quality bacon options available these days.

Look for nitrate-free and humanely raised if possible. Always read the ingredients so you know what you’re really

To blanch your *fresh* green beans:

Bring a large pot of water to a boil and prepare a large bowl with ice water next to it.
Once the water starts boiling, add in the green beans and boil for just 3-4 minutes, or until slightly softened yet still tender-crisp.
Using tongs or a large slotted spoon, very quickly transfer your blanched green beans into the ice water. Allow them to bathe in the ice water for a minute or two, then drain very well and set aside.

Cheese please:
Instead of buying pre-shredded cheese, I like to find a block of grass-fed cheese ON SALE and shred it myself….or better yet enlist one of the kids for this duty.

Many pre-shredded varieties are coated in very strange things (anti-caking & clumping garbage) that actually interfere with the natural texture and melting quality.

You’ll also love these Breakfast Bowls/ Meal Prep Ideas:

Breakfast Scramble

Turkey Breakfast Meal Prep

Taco Scramble Meal Prep

4 servings

Ingredients:

• 1 lb russet potatoes, yams, or sweet potatoes, diced

• 2 Tbsps avocado oil or olive oil, divided

• 1 Tbsp herbes de Provence or Italian seasoning

• 1 tsp garlic powder

• sea salt and freshly ground black pepper, to taste

• 8 slices nitrate-free bacon

• 8 large eggs, lightly beaten

• 1 lb. fresh green beans, ends trimmed and blanched

• ¼ cup freshly shredded cheddar cheese

Instructions:

Preheat your oven to 400 degrees f. and line a large sheet pan with parchment paper.

Spread your diced potatoes/yams in a single layer onto the prepared sheet pan.
Drizzle with half of the oil, and sprinkle with all the seasonings, Toss to combine, then spread in a single layer. Roast for 20-30 minutes, or until golden and tender.

On a second sheet pan, lay out your bacon slices in a single layer. Roast in your preheated oven for 12-15 minutes, or just until done to your liking.

In a large bowl, whisk your eggs well with a pinch of sea salt.

Heat the remaining tablespoon of oil in a large skillet and cook the eggs scrambled to your liking.

Quickly blanch your fresh green beans, and set aside to cool.

To assemble your meal prep bowls, divide them equally and arrange all your ingredients:
roasted potatoes, bacon, green beans, and scrambled eggs topped with a bit of freshly shredded cheese if desired.

Refrigerate for up to 4 days.
Can be eaten cold, or reheated in an air fryer, oven, or microwave for a few minutes.
Enjoy!
Rachel

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