You guys have heard me say over and over… I am ALL ABOUT FOOD PREP! I am home EVERY DAY with 6 kids… ranging from 2-13 years old… and 5 of them being boys…my days are just plain busy… and that is ok! This doesn’t mean my nutrition needs to suffer. We often think we have to choose… being mom or wife and being healthy and fit… it’s not all or nothing. These breakfast bowls (often times dinner on those crazy days) are one of my tricks to keeping my nutrition on task. They take about 30 minutes to put together including baking, but that is ok… it’s time well spent saving on the rest of the week.
I admit, my measurements stink (and I don’t mean just my waistline!) I am notorious for a bit of this, and a dash of that. But I will do my best to give you a full recipe!
Ingredients:
12 eggs
Garlic powder
Salt
Pepper
Oregano
14 cloves of garlic… ( I love garlic… use less if you don’t!)
coconut oil (or your cooking oil of choice)
6 cups rough chopped broccoli
1/2 cup nutmilk or skim milk
coconut spray (or pam spray, I prefer to spend the extra on the coconut oil spray)
3 cups bite sized cubed potatoes ( I use baby red and white)
3/4 Shredded cheddar cheese
First I took baby red and white potatoes and diced them up nice and small… bite sized pieces. I probably had about 4 cups in this picture here.. because I knew the savages would come running once they smelled the food… and as usual, they didn’t let me down, and I am grateful I had the extra.. but you need 3 cups for this recipe. Cube them into bite sized pieces, mince about 6-7 cloves of garlic (yes I love garlic) toss potatoes with coconut spray, garlic, about 1tsp garlic powder (not garlic salt) 1tsp oregano and salt and pepper to taste. Toss and place on the baking stone and bake at 425 in a convection roast for about 25 minutes, (until crispy not just cooked, this crispy is the key factor)
Here is your before and after
While those potatoes are in the oven cooking, I chopped and got my broccoli going. I added about 2TBS of coconut oil to my pan on low and added about 7 cloves of garlic thin sliced to infuse the oil with the garlic taste. Once you can smell the garlic, toss in all the broccoli and add a touch of pepper and salt to it.. NOT TOO MUCH toss in the pan sautéing on high until the broccoli takes on a bright green color! At this point it’s done!
-
DON’T COOK YOUR BROCCOLI TO MUSH!!! REMEMBER WE ARE REHEATING THIS LATER IN THE WEEK!
once this is done, measure out your broccoli 1 cup per container and your potatoes 1/2C per container…. at this point we are almost done!
If your you want you can put them into divided containers or containers that are all in one..
Now that that is portioned out, beat your 12 eggs with 1/2 cup nutmilk or skim milk and scramble them in the pan, cook them on low slow to keep them from burning and getting that crispiness to them.
at this point I portion about 3/4 cup eggs over each batch of potatoes….
right at the end, I sprinkle 1/8 cup shredded cheese over each top of the scrambled eggs….
once the entire thing cools down, I cover and put in the freezer to heat up when I need them. On a day I have time to cook I do… On a day I don’t… guess what… NUTRITION STAYS ON POINT, SIMPLY BECAUSE I PREPARED AHEAD!
I hope you enjoyed the recipe… let me know your thoughts below… I would love to hear your comments, suggestions and how the recipe came out! Don’t have a coach and want someone to keep you accountable and up to date on the newest recipes, tips ideas and fitness tips… let me be your FREE coach!
20 Comments On Best Breakfast Bowls! 21 Day Fix meal prep
This looks great! Perfect for a lunch too! 🙂 How many servings does this give you from one batch?
I usually get 6 servings… 2 eggs per serving!
Will the eggs freeze with regular 2% milk? Also, If I plan to eat them for 5 days straight, do you recommend I freeze them?
5 days straight I wouldn’t bother freezing, and yes the eggs with milk of any kind will freeze fine!
And these will stay fresh frozen during the course of a whole week?
YES, I actually freeze them and then put them in the micro at 4 minutes high as I need them… this way I am not worried if they will spoil, but eggs reheat surprisingly well!
This looks amazing and perfect for me to grab and go. I usually just eat greek yogart and a banana when I get to work so this would be good to bring as an alternative. I just hope the eggs don’t taste gross when reheated 🙂 Thanks for sharing!!
the eggs hold up surprisingly well!
What could you substitute for the broccoli that would go well with this meal? Also, would adding ham or a breakfast meat be an option?
Thanks!
you can adjust this in so many ways, I would start with spinach or kale maybe instead of broccoli, think low carb green…. and as for meats, sure that would work, you would however have to adjust your containers or calorie count accordingly!
I’m definitely going to give this a try, breakfast is usually the meal I don’t have any energy to make so something ready to go is great.
I’m unfamiliar with the baking stone and convection roaster. Will the same resulta be obtained on a baking sheet in a conventional oven?
yes, you might need to cook a little higher in the regular oven so that it caramelizes, but you can absolutely use any baking pan and a regular oven!
You don’t find the eggs to be rubbery it gross upon reheating? Have you tried this with just egg whites??
No, the eggs are not rubbery at all, I think the almond milk helps with that, I have not tried just egg whites. I would love to hear your results if you do!
Would you need to take this out of the freezer the night before or do you reheat right from the freezer? If so, how long would you microwave the dish for? Also, what would be the freezer life of this dish?
I put them in the microwave straight from the freezer, usually about 4 minutes. Thanks for asking!
How many of each container is this
It counts as 1 red, 1 blue, 1 green and 1 yellow
Definitely going to make this one for busy mornings!! Thanks!