Print
Meal Prep Breakfast Bowls

Meal Prep Breakfast Bowls

Author: Stephanie Kay

Packed full of protein, veggies and healthy fats, these meal prep breakfast bowls are the perfect way to start a busy weekday morning! These bowls are designed to be low-carb, however, if you wanted to make them a little heartier, simply cube some sweet potatoes and add them to the pan of veggies to roast.

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Cuisine: Paleo, Gluten-Free, Dairy-Free
  • Diet: Low Calorie
Print Recipe
Scale

Ingredients

Instructions

  1. Preheat oven to 400°F.
  2. Bring a large pot with water, filled 3/4 of the way up, to a boil. Once boiling, use a slotted spoon to drop the eggs into the water, being careful not to crack them, and cook them to your liking; 4 minutes for soft-boiled, 6 minutes for medium or 10 minutes for hard-boiled.
  3. Add zucchini, onion and bell peppers to a large baking sheet, drizzle with olive oil, sprinkle with Italian seasoning, garlic, salt and pepper, use your hands to toss the vegetables until they are well coated in the oil, and then transfer to the oven for 20 minutes.
  4. Once the eggs are done cooking, using a slotted spoon, remove them from the pot and then immediately transfer them to a bowl of cold water to stop the cooking process.
  5. Once the vegetables are done cooking, remove them from the oven, season with additional salt and pepper to taste, allow to cool slightly, and then divide them evenly across 4 containers.
  6. Transfer 2 boiled eggs to each container, you can peel them or leave the shell on to be peeled later, and store them in the fridge for up to 5 days.

Nutrition

Find it online: https://kaynutrition.com/meal-prep-breakfast-bowls/