Meal Prep Breakfast, whether you’re craving savory or sweet

Meal Prep Breakfast, whether you’re craving savory or sweet

Here are two of my favorite current recipes that are easy to make and delicious to eat! The breakfast bake will last me all week, and I can’t tell you how wonderful it is to wake up and have breakfast ready for you! Oh, the good life! Especially if you’ve got to run out the door to work or the gym. It also makes an honorable prepped breakfast-for-dinner option, and won’t leave you hungry. Lots of good fats and protein.


AuthorKaitlyn ChowCategory, , DifficultyBeginner

4 main ingredients, and entire week of prepped breakfasts. It doesn't get much easier than that!

Yields8 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins
 2 Large Sweet Potatoes
 12 Free-Range, Organic Eggs
 4 cups Spinach
 1 Roll of Jimmy Dean Pork Sausage (or other favorite)
 1 tbsp Organic Coconut Oil
 ½ tsp Salt
 ½ tsp Garlic Powder
 Black Pepper to taste
1

Preheat oven to 400 degrees F. Melt the coconut oil on a baking sheet in the oven and remove baking pan to toss melted coconut oil with sweet potatoes. Season with salt and Pepper.

2

Bake sweet potatoes in the oven for 20-25 minutes; they should be soft.

3

While your sweet potatoes are in the oven, heat a skillet to medium-high heat and cook your sausage. Drain extra fat, set aside.

4

Whisk eggs with salt, garlic powder and black pepper.

5

Grease a 9x13" pan and place sweet potato mixture with sausage on bottom. Top with spinach. Pour eggs over top, spread evenly across pan.

6

Bake at 400 degrees F for 20-25 minutes. I like turn off the oven at 25 minutes, crack open the door and let the bake sit in there until the oven has cooled. I get a perfect bake every time that way. But you definitely don't want your eggs over cooked, so just watch out for that.

7

Let cool and cut into 8 large sections. Store individually in the fridge for easily grab-and-go breakfast meal prep.

Ingredients

 2 Large Sweet Potatoes
 12 Free-Range, Organic Eggs
 4 cups Spinach
 1 Roll of Jimmy Dean Pork Sausage (or other favorite)
 1 tbsp Organic Coconut Oil
 ½ tsp Salt
 ½ tsp Garlic Powder
 Black Pepper to taste

Directions

1

Preheat oven to 400 degrees F. Melt the coconut oil on a baking sheet in the oven and remove baking pan to toss melted coconut oil with sweet potatoes. Season with salt and Pepper.

2

Bake sweet potatoes in the oven for 20-25 minutes; they should be soft.

3

While your sweet potatoes are in the oven, heat a skillet to medium-high heat and cook your sausage. Drain extra fat, set aside.

4

Whisk eggs with salt, garlic powder and black pepper.

5

Grease a 9x13" pan and place sweet potato mixture with sausage on bottom. Top with spinach. Pour eggs over top, spread evenly across pan.

6

Bake at 400 degrees F for 20-25 minutes. I like turn off the oven at 25 minutes, crack open the door and let the bake sit in there until the oven has cooled. I get a perfect bake every time that way. But you definitely don't want your eggs over cooked, so just watch out for that.

7

Let cool and cut into 8 large sections. Store individually in the fridge for easily grab-and-go breakfast meal prep.

Spinach, Sweet Potato and Sausage Breakfast Bake

The muffins are about as simple as baking gets… throw it all in a blender, bake and BOOM. You’re done and have minimal cleanup. Especially if you use baking cups instead of a plain muffin pan. The only thing worse than spending hours cooking is getting left with all of the dishes… it’s like hitting a PR on your deadlift then spending 10 minutes trying to put all of that weight back up – why should we be punished for doing something good? Avoid all the mess with this simple recipe.


AuthorKaitlyn ChowCategory, , , , DifficultyBeginner

Throw it all in a blender, bake and you're done!

Yields12 Servings
Prep Time10 minsCook Time24 minsTotal Time34 mins
 ½ cup Plain Greek Yogurt
 3 Eggs
 Juice of 1 Lemon
 2 tsp Lemon Zest
 ¼ cup Honey
 1 tsp Vanilla Extract
 3 cups Almond Flour or Meal
 1 ½ tsp Baking Powder
 ½ tsp Baking Soda
 ¼ tsp Salt
 1 cup Blueberries, fresh or frozen
1

Preheat oven to 350 degrees F.

2

Combine first 6 ingredients (through the vanilla extract) in your blender and blend for about 30 seconds. Add the rest of the ingredients, except for the blueberries, and blend for about 1 minute. You could also use a hand mixer or food processor if you don't have a blender.

3

Fold in blueberries and divide batter between 12 prepared muffin cups. Bake for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean.

4

Transfer muffins to a wire rack to cool then enjoy!

* Recipe from ThinkandEatYourselfSkinny.com

* Do not add honey to make this Whole30 compliant.

Ingredients

 ½ cup Plain Greek Yogurt
 3 Eggs
 Juice of 1 Lemon
 2 tsp Lemon Zest
 ¼ cup Honey
 1 tsp Vanilla Extract
 3 cups Almond Flour or Meal
 1 ½ tsp Baking Powder
 ½ tsp Baking Soda
 ¼ tsp Salt
 1 cup Blueberries, fresh or frozen

Directions

1

Preheat oven to 350 degrees F.

2

Combine first 6 ingredients (through the vanilla extract) in your blender and blend for about 30 seconds. Add the rest of the ingredients, except for the blueberries, and blend for about 1 minute. You could also use a hand mixer or food processor if you don't have a blender.

3

Fold in blueberries and divide batter between 12 prepared muffin cups. Bake for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean.

4

Transfer muffins to a wire rack to cool then enjoy!

Lemon Blueberry Blender Muffins
Address
3 Cannery Row St. 103 Nashville, TN 37203
Phone
615-712-7147
Open hours
05-10