Breakfast Meal Prep Bowls
ID: cf88a81c...
A highly nutritious and delicious breakfast meal prep option featuring seasoned roasted potatoes and vegetables, pan-fried beef sausages, fluffy soft scrambled eggs, fresh Pico de Gallo, and melted cheddar cheese.
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🍳 Cooking Flow
Prep and roast the potato, onion, and bell pepper mix at 200°C (390°F) for 30 minutes. → Prepare the fresh Pico de Gallo by mixing tomatoes, red onion, jalapeno, cilantro, lime juice, and seasoning. → Grate the cheddar cheese and whisk the eggs with milk. → Pan-fry the sausages until golden brown, then cook the scrambled eggs in the same pan until soft and fluffy. → Divide and layer the ingredients into 5 containers, garnish with coriander and Sriracha mayo.
Cooking Steps
Brief Cooking Order
Prep and roast the potato, onion, and bell pepper mix at 200°C (390°F) for 30 minutes. → Prepare the fresh Pico de Gallo by mixing tomatoes, red onion, jalapeno, cilantro, lime juice, and seasoning. → Grate the cheddar cheese and whisk the eggs with milk. → Pan-fry the sausages until golden brown, then cook the scrambled eggs in the same pan until soft and fluffy. → Divide and layer the ingredients into 5 containers, garnish with coriander and Sriracha mayo.
Introduction
A highly nutritious and delicious breakfast meal prep option featuring seasoned roasted potatoes and vegetables, pan-fried beef sausages, fluffy soft scrambled eggs, fresh Pico de Gallo, and melted cheddar cheese.
Step 1
Wash, peel, and dice the 4 potatoes into medium-sized, equal pieces.
Step 2
Cut 1 bell pepper in half, remove the stem, white pith, and seeds, and then dice into pieces similar in size to the potatoes.
Step 3
Peel and dice 1 brown onion and 1 red onion into large pieces.
Step 4
Combine the potatoes, bell pepper, and onions in a large mixing bowl. Season with 2.5g onion powder, 2.5g garlic powder, 2.5g smoked paprika, 1g dried oregano, sea salt, and about 30 cracks of black pepper. Mix thoroughly until evenly coated.
Step 5
Transfer the seasoned vegetables onto a baking tray lined with baking paper, spread them out evenly, and roast in a preheated oven at 200°C (390°F) for 30 minutes.
Ingredients List
Important Notes
Ensure all vegetables are diced to a similar size so they roast evenly in the oven.
Let the assembled meal prep bowls cool down for 10-15 minutes before putting the lids on and storing.
Containers can be stored in the fridge for up to 5 days, or in the freezer for up to 4 months.
Reheat the bowls in the microwave for a couple of minutes, stirring occasionally, until hot throughout.
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