Life happens. Early nights can turn into late ones real quick. Alarm clocks get snoozed. A shower turns into an extra layer of deodorant and a full face of makeup into hastily applied mascara in the car. Your well thought out morning that included a tasty breakfast turns into a rushed mess with nothing to eat until noon (or a handful of those cookies that were staring at you on your way out the door). Life happens... often... so why no be prepared?
These breakfast bowls will help you do just that. They're so easy to make on a lazy sunday morning (or any time you're making breakfast for that matter). Just pack them up, stack them in the fridge, & grab as needed. They're the whole package: fresh vitamin packed veggies, healthy starchy sweet potato hash to give you the energy you need for whatever your morning has in store, and hearty protein packed eggs to keep you full till lunch. NAILED IT.
Grab & Go Breakfast Bowls
MAKES 3 Hearty Breakfasts
- 1/2 onion, thin sliced
- 1 medium orange sweet potato, shredded or matchsticked
- 1 medium white sweet potato, shredded or matchsticked
- 1 red bell pepper, thin sliced
- 1/2 small bunch asparagus, chopped
- 2-3 large handfuls spinach
- 9-10 eggs
- splash of milk
- salt & pepper
- olive, coconut, or avocado oil
Heat a 2-3 tablespoons of your choice of oil in a large skillet over medium high heat. Add in onions and cook until translucent and fragrant. Add in potatoes, reduce to medium heat, & press potatoes into pan. Let cook for 2-3 minutes, flip, & press into pan again. Continue this process until potatoes are cooked through, golden, and beginning to caramelize. Season to taste with salt & pepper.
Distribute the potato hash evenly into 3 tupperware containers. While the potatoes are cooking you can start the vegetables (or if you don't want too many things going on at once, feel free to wait & use the same skillet). Heat another tablespoon or so of oil over medium high heat. Add in peppers & asparagus. Let cook, stirring occasionally, until cooked through & beginning to brown. Add in spinach, stir until just wilted, season w/ salt & pepper to taste. Distribute veggies evenly into the same three tupperware containers.
Crack the eggs into a medium sized bowl. Add a splash of milk, pinch of salt and pepper, & whisk the eggs until scrambled. Heat oil or a small tab of butter in the large skillet over medium heat and pour in eggs. Scramble until cooked to desired doneness. Evenly distribute eggs into tupperware containers.
VIOLA! Lids go on. Containers go in the fridge. You can go enjoy your life knowing there are yummy delicious healthy breakfast bowls waiting for you. You can easily double this for 6 days of breakfasts and I'm willing to bet these would freeze alright too!