Servings

4

Ready In:

30 minutes

Calories:

467

Good For:

Breakfast and Meal Prep

Inroduction

About this Recipe

By: Coach Sparkles

I’m a breakfast lover, are you? This recipe is simple, fast and you can make a batch for the whole family or use it for meal prep.  Enjoy!

Ingredients

  • 4 medium red potatoes, diced into small pieces
  • 1 red bell pepper, sliced
  • 1 onion, sliced
  • 1 tbsp olive oil
  • 8 whole eggs
  • 4 tbsp light sour cream
  • 4 tbsp salsa
  • 1/2 cup cheddar cheese
  • 1/2 avocado sliced
  • Salt and pepper to taste
  • Optional: sliced green onion

Heat oven to 425°F.  While oven is heating, gather all ingredients and start prepping the potatoes, pepper and onion to roast.  Toss diced potatoes in 1/2T olive oil and place on a large sheet pan.  Place in oven for 10 minutes, give a stir.  Toss pepper and onion in 1/2T olive oil and add to sheet pan.  Continue to roast for an additional 20-25 minutes to preferred crispness. 

While vegetables are roasting, scramble the eggs in cooking spray, set aside.

After veggies are done roasting, divide into 4 bowls (or meal prep containers) then layer scrambled eggs and toppings.  If eating right away, top each bowl with 1T sour cream, 1T salsa, 2T cheddar cheese and sliced avocado. 

For meal prep, add toppings after re-heating contents.  Enjoy!

Nutrition

Nutrition values are approximate and may vary based on measurements, brand preference and cooking method.

kCal: 467

Fat: 26.2g

Carbohydrates: 38g

Protein: 21.5g

 

Step by Step Instructions

Step 1

Heat oven to 425°F.  While oven is heating, gather all ingredients and start prepping the potatoes, pepper and onion to roast.  Toss diced potatoes in 1/2T olive oil and place on a large sheet pan.  Place in oven for 10 minutes, give a stir.  Toss pepper and onion in 1/2T olive oil and add to sheet pan.  Continue to roast for an additional 20-25 minutes to preferred crispness.

Step 2

While vegetables are roasting, scramble the eggs in cooking spray, set aside.

Step 3

After veggies are done roasting, divide into 4 bowls (or meal prep containers), add eggs, then layer toppings if eating right away.  Top each bowl with 1T sour cream, 1T salsa, 2T cheddar cheese and 1/8 of sliced avocado.

Step 4

For meal prep, add toppings after re-heating contents.  Leftovers will keep refrigerated for up to 5 days.  Enjoy!

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