Meat Lovers Breakfast Bowl
New Year, new me, is that what you’re saying to? I don’t know if you know this, but I actually use to own my very own meal prep business. I have a passion for making good nutrition that taste good for everyone. I believe meal prep is not just for your busy business or corporate people but even the stay at home moms. Make this breakfast on Sunday to make your week less stressful and way easier, did I mention how much time you’ll save in the kitchen? I guarantee your kids will even like most of these with a little tweaking, like you may need to add less chile’s in this recipe.
I’ve also shared my favorite containers and salt that I use every week. I can’t wait for you to try this recipe, and don’t forget to let me know what you think!
Breakfast Bowl
Busy season approaching you? Ready to dial in your nutrition? Make this easy breakfast bowl on Sunday to make your week even easier.
Ingredients
Instructions
- First preheat your oven to 400.
- While oven is heating up, go ahead wash and dice your yukon potatoes. I like to place all potatoes in a bowl, drizzle olive oil, shake your salt + pepper, and mix until completely covered in seasoning. Once well combined, place on a sheet pan. Bake your potatoes approximately 30 minutes.
- Next, place some aluminum foil over a sheet pan and lay your bacon flat. Cook bacon in the oven for approximately 20 minutes.
- Now we will cook your eggs. The key to reheated eggs is cooking them low and slow. Crack all 10 eggs in a bowl and sprinkle in your salt + pepper. Whisk until your whites are blended well with the yolks. Add olive oil to your pan on medium heat, once oil starts to get warm add the eggs and turn your stove top to low. Using a spatula, keep pushing the eggs to one side until completely cooked.
- Now cook your ground sausage. Cook in a skillet over medium heat until browned and fat is cooked back into the meat.
- Once your bacon is cooked and cooled, chop and dice or just crumble if crispy enough.
- We will now make our sauce. In a blender add all sauce ingredients. Mayo, Chile's in adobo sauce (use less than a tbsp if you don't like spicy, lime juice, raw honey, and a dash of sea salt. Blend and taste what's needed. Once it hits your taste liking, add the sauce to an 8oz mason jar.
- Now it's time to assemble your containers. Using a scale, measure out approximately 2 oz breakfast sausage, 2 oz Scrambled eggs, and 1/2 C potatoes. I recommend pouring your sauce on top after it's been reheated.
