Go Back
–+ servings
Print Recipe

Breakfast Meal Prep

Servings: 4

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.