Breakfast Meal Prep Recipe
Kick off your morning with ease and flavor: these Breakfast Meal Prep Bowls are a smart make-ahead win for busy mornings. Packed with roasted sweet potato, veggie-loaded frittata pieces, berries, and cashews, they’re full of color and real food energy. Just prep once, stash in the fridge, and you’re set to grab a complete, satisfying breakfast any time this week. No stress, no shortcuts.
Servings: 4 people
Ingredients
- 2 tablespoons olive oil
- ½ medium onion chopped
- 1 large red bell pepper chopped
- 2 cups diced roasted sweet potato
- 2 cup spinach
- 5 large eggs lightly beaten
- ½ cup almond milk
- ¼ tsp crushed red peppers
- 1 tablespoon dried parsley
- Salt and pepper
Serve it with:
- Roasted cashews
- Berries
Instructions
- Preheat oven to 400°F.
- Over medium-high heat, heat oil in a 9-inch cast iron skillet.
- Add onion and cook until slightly golden brown
- Add peppers and cook for 3-5 minutes.
- Add roasted sweet potato and spinach. Stir well and cook for 1 minute.
- In a medium bowl whisk eggs, almond milk, red flake peppers, dried parsley, salt, and pepper.
- Pour the egg mixture into the cast iron skillet, making sure eggs cover the vegetable mixture.
- When the edges of the frittata begin to set, move the skillet to the oven.
- Bake it for about 10-15 minutes or until frittata is completely cooked.
Video
Notes
- Meal-prepping:
Divide frittata between four glass meal prep containers. Add berries aside and place in the fridge for up to 4 days. When it’s time to eat add some roasted cashews too (if you prefer). Enjoy!
Nutrition
Serving: 1/4 | Calories: 204kcal | Carbohydrates: 19g | Protein: 10g | Fat: 10g | Cholesterol: 233mg | Sodium: 449mg | Potassium: 489mg | Fiber: 3g | Sugar: 7g