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 Breakfast Meal Prep
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)
Save this recipe on Pinterest on your Breakfast or Whole30 Board:
- 8 each eggs
- 2 each broccoli crowns
- 4 medium red potatoes
- 4 tbsp rendered duck fat (or olive/avocado oil)
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Garlic Powder
- 1/2 tsp cayenne pepper (optional)
- Preheat oven to 425.
- Wash and slice potatoes into ½ inch wedges (each potato should make 8-10 pieces).
- In a bowl, mix together duck fat and seasonings, then toss to coat the potatoes.
- Lay the potatoes on a parchment lined baking sheet.
- Bake for 20-25 minutes, turning once.
- While the potatoes cook, wash and pat dry the broccoli crowns.
- Cut the broccoli into bite-sized pieces, stems included.
- In small batches, add to your blender or food processor, and pulse until broken down into rice-sized pieces.
- 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.
- The broccoli should turn a dark green. Season to taste.
- Bring a large saucepan of water to boil.
- Carefully add the eggs to the water, one at a time.
- Allow the eggs to cook over medium heat in the simmering water for 7 minutes.
- Remove the eggs and place them in an ice bath of water.
- Peel the eggs and keep refrigerated in a sealed container, uncut, until you’re ready to eat them.