Egg, Potato, and Broccoli Breakfast Meal Prep

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)

Save this recipe on Pinterest on your Breakfast or Whole30 Board:

Whole30 Breakfast Meal Prep Recipe

Egg, Potato, and Broccoli Paleo Breakfast Meal Prep

Egg, Potato, and Broccoli Breakfast Meal Prep

Here is an easy Whole30 meal prep combo: Egg, Potato, and Broccoli Breakfast Meal Prep
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Breakfast
Cuisine: American
Keyword: Egg, Meal Prep
Servings: 4 meals
Calories: 278.56kcal
Author: Laura M


  • 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.


Serving: 1meal | Calories: 278.56kcal | Carbohydrates: 34.49g | Protein: 4.41g | Fat: 14.54g | Saturated Fat: 2.08g | Cholesterol: 7.44mg | Sodium: 623.35mg | Potassium: 969.15mg | Fiber: 3.75g | Sugar: 2.8g | Vitamin A: 118.94IU | Vitamin C: 18.76mg | Calcium: 21.3mg | Iron: 1.63mg
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

5 Comments on "Egg, Potato, and Broccoli Breakfast Meal Prep"

  1. This is such an excellent recipe. My husband recently bought an egg cooker and this egg cooker helped me so much cooking this recipe. I just love your recipe. Thanks for the share. Keep posting like this way.

  2. Just prepped this for bfast tomorrow & have a (maybe?) silly question! Do you reheat the potatoes & broccoli rice or eat them cold along with the eggs?
    PS I never knew it was that easy to make soft boiled eggs!

    • Hey Jen! Whoop! Nice job on planning ahead for this week. It’s really personal preference, but we typically remove the eggs before reheating. Let us know how it goes

      • Ended up eating the eggs cold, and heating the broc/potatoes. Sooo delicious & looked forward to getting up for breakfast. 🙂 Thanks for the recipe!

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