Meal Prepped Breakfast Bowls
If you are planning a round of Whole30, a busy person, or don't like stressing about what you are going to eat, meal prepping is the best. Meal prepping can be done in so many different ways, you just have to find what works best for you and your family. I usually get a wild hair up my butt and do a huge amount of meal prepping, for example, this past Sunday, I made muffins, sausage patties, roasted tomatoes, sauteed mushrooms, and a large batch of these babies. Other times, I piggy-back on other dishes throughout the week, for example, double or triple batch cook chicken for lunches or dinner components later in the week. Or maybe just make one meal prep item a day so it doesn't seem daunting. But just remember all those dishes you have to clean...SO. MANY. DISHES. Thank God my husband helps me when I go crazy on those random days. I do a mix of these prep methods, really depends on my mood that day or week. For all of my meal prepping, I do it in conjunction with my meal planning, I am working on that post so stay tuned.
These bowls were totally inspired by Alex at the Defined Dish, her Bowls of Doom, were inspired by a favorite breakfast. That is what I love about food and this age of inspiration, one idea can lead to a whole slew of flavor opportunities. When my husband did his round of Whole30, this was the breakfast he missed and requested to be on a permanent rotation. These come together easily and make a large amount, enough for both of us to have breakfast during the week. I love that you can use other things to give the bowls a little something extra, use the components as a starting point for something else, or simply have them with these three items. The world is your oyster, make your Bowl, YOUR Bowl.
Meal Prepped Breakfast Bowls
Inspired by The Defined Dish
- 2 pounds ground beef
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 teaspoons garlic powder
- 2 pounds small red potatoes or sweet potatoes, diced into 0.5" pieces
- 1 Tablespoon cooking oil (coconut, avocado, or olive oil)
- 2 eggs per day of prep (scrambled, hard boiled, soft boiled, poached)
- Avocado or Guacamole
- Chives or Green Onions
- Sauteed Kale or Spinach
- Roasted Cherry Tomatoes - Roast at 425 for 20 minutes with olive oil, salt, and pepper
- Sauteed Mushrooms
- Sauteed Shredded Brussels Sprouts
- Tostones (twice fried plantains)
- Preheat oven to 425. Toss potato chunks with olive oil, salt, and pepper. Roast 30-40 minutes, until crispy.
- Spray a large skillet and heat at medium-high heat. Brown the meat and season with salt, pepper, and garlic powder. Set aside to cool.
- Cook eggs how you prefer. Pack a breakfast with eggs, potatoes, beef, and any other add-ins. Enjoy!
Make the ground beef first while the oven is preheating. Spray a large skillet with avocado oil and heat to medium-high heat. Break up the meat and cook until almost browned, about Snookie level tan, thenseason with salt, pepper, and garlic powder. Set aside and cool.
Prep the potatoes with olive oil, salt, and pepper. Roast the potatoes for 30-40 minutes, until crispy. I usually do half red potatoes and half sweet potatoes, his and hers if you may, same preparation and cook time.