Egg, Potato, and Broccoli Breakfast Meal Prep

Hey fam.  Our friend Laura, from @cookathomemom, made this amazing meal prep that will make your busy morning routine just a tiny bit easier.

I recently started planning and prepping each week’s meals to help uncomplicate my whole30. And even more helpful than all the time it saves is the mental energy it saves! I grocery shop one time for the week, so there are no more ‘quick’ runs just to pick up the one or two things I forgot, and I never have to wonder what in the world I’ll be making for the next meal. Every week, I pre-cut a ton of veggies, and I try to pre-pack at least one meal for us (usually lunch, sometimes breakfast). Here I prepped a few meals with soft boiled eggs, duck fat roasted potato wedges, and broccoli rice. I’ll be on stories a bit later today showing you how I make these jammy eggs!

Egg, Potato, and Broccoli Paleo Breakfast Meal Prep

Egg, Potato, and Broccoli Breakfast Meal Prep

8 eggs
2 broccoli crowns
4 medium red potatoes
4 T. rendered duck fat (or olive/avocado oil)
1 tsp. Salt
½ tsp. Pepper
½ tsp. Garlic powder
⅛ tsp. Cayenne pepper (optional)

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Egg, Potato, and Broccoli Breakfast Meal Prep
Egg, Potato, and Broccoli Paleo Breakfast Meal Prep
Course Breakfast
Course Breakfast
Egg, Potato, and Broccoli Paleo Breakfast Meal Prep
  1. Preheat oven to 425.
  2. Wash and slice potatoes into ½ inch wedges (each potato should make 8-10 pieces).
  3. In a bowl, mix together duck fat and seasonings, then toss to coat the potatoes.
  4. Lay the potatoes on a parchment lined baking sheet.
  5. Bake for 20-25 minutes, turning once.
  1. While the potatoes cook, wash and pat dry the broccoli crowns.
  2. Cut the broccoli into bite-sized pieces, stems included.
  3. In small batches, add to your blender or food processor, and pulse until broken down into rice-sized pieces.
  4. Heat 2 Tbsp. duck fat in a large saute pan. Add the riced broccoli and cook over medium heat, stirring occasionally for 5-7 minutes.
  5. The broccoli should turn a dark green. Season to taste.
  1. Bring a large saucepan of water to boil.
  2. Carefully add the eggs to the water, one at a time.
  3. Allow the eggs to cook over medium heat in the simmering water for 7 minutes.
  4. Remove the eggs and place them in an ice bath of water.
  5. Peel the eggs and keep refrigerated in a sealed container, uncut, until you’re ready to eat them.
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