High Protein Freezer Friendly Breakfast Bowls
Enjoy hearty, protein-packed breakfast bowls that are perfect for meal prep, customizable, and budget-friendly.
Ingredients
Main Ingredients
- 8-12 pieces Eggs Use more eggs for a fluffier bowl.
- 2 cups Lean protein (e.g., chicken, turkey, or tofu) Cooked and chopped.
- 2 cups Mixed veggies (e.g., spinach, bell peppers, onions) Chop finely for even cooking.
Seasonings
- 1 teaspoon Salt Adjust to taste.
- 1 teaspoon Pepper Adjust to taste.
- 1 teaspoon Garlic powder For additional flavor.
- 1 teaspoon Paprika For a smoky taste.
Cooking Essentials
- 1 tablespoon Olive oil or cooking spray For greasing and sautéing.
Instructions
Preparation
- Preheat your oven to 375°F and lightly grease a baking dish with olive oil or cooking spray.
- In a mixing bowl, whisk together the eggs, seasoned generously with salt, pepper, garlic powder, and paprika until well combined.
Cooking
- In a skillet over medium-high heat, cook your lean protein (chicken, turkey, or tofu) for about 5-7 minutes until fully cooked. Let it cool before chopping it into bite-sized pieces.
- In the same skillet, sauté a mix of spinach, bell peppers, and onions in a tablespoon of olive oil until the veggies are tender, about 5 minutes. Stir occasionally.
- In your prepared baking dish, combine the whisked eggs, chopped protein, and sautéed veggies, folding them gently to mix without breaking apart the proteins or over-mixing.
- Bake in the preheated oven for 20-25 minutes, or until the eggs are set and the top is lightly golden. Check for doneness by ensuring the center is no longer jiggly and is firm to the touch.
Cooling and Storing
- Once baked, allow the dish to cool for about 10-15 minutes, then portion into airtight containers. Place in the freezer for storage.
Serving
- To enjoy, simply microwave a serving until heated through, around 2-3 minutes from frozen.
Notes
Store your breakfast bowls in airtight containers in the refrigerator for up to four days. For longer storage, they freeze beautifully for up to three months.