Description
A delicious and nutritious breakfast meal prep featuring roasted vegetables and scrambled eggs.
Ingredients
Scale
- 2 lbs yukon gold potatoes (chopped into 1″ cubes)
- 1 green pepper (seeded then chopped into 1″ cubes)
- 1 onion (chopped into 1” cubes)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon homemade seasoned salt and pepper
- 12 eggs
- 4 oz freshly shredded cheddar cheese
- 3 green onions (chopped)
- Optional toppings: avocado, tortilla chips, salsa
- 6 individual-sized tupperware or glass containers with lids
Instructions
- Preheat oven to 425 degrees.
- Add potatoes, peppers, and onions to a large sheet pan then drizzle with extra virgin olive oil, seasoned salt, and pepper and toss until evenly coated.
- Transfer half the vegetables to a second sheet pan then roast both pans for 30-40 minutes, or until potatoes are golden brown and tender, stirring and rotating pans halfway through.
- Meanwhile, crack eggs into a large bowl then season with salt and pepper and whisk until smooth.
- Heat a large skillet over medium heat, spray with nonstick spray, and add eggs. Scramble until the eggs are just barely cooked through and still slightly glossy, then scoop onto a plate and set aside.
- Divide the potatoes and eggs evenly between the containers then set aside to cool.
- Once cool, sprinkle with cheese and green onions, then cover and refrigerate.
- Freeze any portions that aren’t eaten within three days.
Notes
- This meal prep is great for busy mornings.
- Feel free to customize toppings according to your preferences.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking, Scrambling
- Cuisine: American
Nutrition
- Serving Size: 1 container
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 320mg