If I had to pick some of my favorie things in the world, food would take up some of the top spots. But sometimes, it can be really annoying to have a hot meal when you already have a million things to do. Once way I avoid spending a ton of money dining out every week is by doing meal prep. Each Sunday afternoon, I put on terrible TV (AKA the WWE Network) and cook my meals and snacks for the week. I've got it down to a science (it only takes a few hours to finish), and I thought I'd share my breakfast bowls with you guys!
When I was growing up, I had to eat breakfast. My blood sugar gets way too low in the mornings, and I've passed out before from not eating. I'm lucky that my job provides cereal, granola bars, oatmeal, and a bunch of other breakfast things every morning. The problem is, that stuff doesn't fill me up. I have to have eggs, or I'll be running for a snack within an hour.
Monday through Friday, I'm up at 5:15 every morning. I feed and walk my dog, do my hair (somewhat..), get dressed, and head out the door for my walk to the train. Once I get to work, I pop my breakfast bowl in the microwave, make coffee, and head to my desk. Fortunately, no one else gets into the office at that time, so I can eat eggs without being "that coworker." Even if you have to heat up your breakfast and eat it while you get ready in the morning, it sure beats buying a meal every day.
The cool thing about these breakfast bowls is they are totally customizable. I used to pour a can of chili into the eggs, because why not? Nowadays I try to add as many vegetables to them as possible, simply because I know I don't eat enough during the day. For these (5) bowls I used:
Start things off by preheating your oven to 350 degrees. Potatoes take longer to cook, so you'll want to bake them as you do everything else. I dice mine up, add oil and any seasonings (in this case I used onion powder, garlic powder, cayenne, salt, and pepper), and mix everything together. Toss the pan of potatoes into the oven and bake for about 30 minutes. Every 10 minutes or so, take the pan out and stir around the potatoes. You'll know they're done when they are fork tender.
I've found the best way to cook these is by starting with the peppers. If you've chosen the TJ's frozen peppers, you will have to drain the water once these are cooked through. If you don't drain the water, be prepared for some watery eggs. And that's no bueno.
I use a colander to drain the peppers. Then, I tear up the baby spinach and add it to my wok. Spinach shrinks a lot when it's cooked, so don't be afraid of adding too much. It's good for you!
Once the spinach is cooked down, add the peppers back in. Now you have a big wok filled with veggies! You can feel free to add any other seasonings you want.
Add your eggs and mix everything up. From here, the instructions are pretty simple: cook it. You'll know the eggs are done when...they're done.
Once the potatoes are ready, evenly distribute however many you want (I use about 1/2 cup of potatoes per bowl), with an even amount of the egg/veggie mixture per bowl. Then, top with any cheese or other sauces. Cover your bowls and store them in the fridge! Breakfast is served!
I'm Jenn! Welcome to my adventures through life! Feel free to check out my About section or follow me on social media!