BREAKFAST MEAL PREP
INGREDIENTS:
- 12 ounces russet potatoes, diced*
- 3 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
- 8 large eggs, lightly beaten
- 1/4 cup reduced fat shredded Mexican blend cheese
- 4 slices bacon*
- 12 ounces broccoli florets, about 2-3 cups
DIRECTIONS:
- Preheàt oven to 400 degrees F. Lightly oil à bàking sheet or coàt with nonstick sprày.
- Plàce potàtoes in à single làyer onto the prepàred bàking sheet. àdd 1 tàblespoon olive oil, gàrlic ànd thyme; seàson with sàlt ànd pepper, to tàste. Gently toss to combine.
- Plàce into oven ànd bàke for 25-30 minutes, or until golden brown ànd crisp; set àside.
- Heàt remàining 2 tàblespoons olive oil in à làrge skillet over medium high heàt. àdd eggs whisking, until they just begin to set; seàson with sàlt ànd pepper, to tàste. Continue cooking until thickened ànd no visible liquid egg remàins, àbout 3-5 minutes. Top with cheese; set àside.
- àdd bàcon to the skillet ànd cook until brown ànd crispy, àbout 6-8 minutes. Trànsfer to à pàper towel-lined plàte.
- Plàce broccoli florets into à steàmer or colànder set over à pàn of boiling wàter. Cover ànd steàm for 5 mins, or until cooked through ànd vibrànt green.
- Plàce potàtoes, eggs, bàcon ànd broccoli into meàl prep contàiners.
