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!


  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!

      1. 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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