Meal Prep Breakfast with Me!




Why Meal Prep?

The American Journal of Preventative Medicine published a study suggesting that investing time on preparing meals at home is linked with better dietary habits. Well, yeah, that makes sense. HOWEVER, this study doesn’t mention that terrifying moment when you wake up and realize that you have nothing to eat, and you have five minutes to get to work. Hello Fast Food, Starbucks, or even worse; NOT EATING!

Or, you wake up to a small clan of children who immediately need your full attention and… good luck even peeing by yourself, let alone accomplishing cooking.

I AM NOT a nutritionist or a trainer. I don’t count macros. I am just a new mom who has been trying some recipes and planning ahead, and THIS is what works FOR ME. If you follow my snap chat, you have seen that I have been consistently meal prepping the whole duration of 2017. This IS NOT something that is normal or easy for me.It has definitely pushed me out of my comfort zone.

However, the more often I have been doing it, the easier it gets! And (gasp) I am starting to look forward to my meal prep days! It has ended up saving us so much money, I feel so much better physically, and IT IS SO CONVENIENT.

***Granted, as of right now, I only need to make meals for my husband and I, as our daughter is still a newborn. If you have a large family, this might not work for you, or you will need to make adjustments! 🙂



What you need for FOUR breakfast meal preps of veggie egg muffins & sweet potatoes:

2 large Eggs, 4 Egg whites, splash of milk, salt & pepper, 1 Large sweet potato, any veggies of your liking (Today, I am using red onion, red pepper, roma tomato, & jalapeno.) This is the greatest part of veggie egg muffins, they are so customizable for different tastes! You can use any veggies that you already know you enjoy. Many other variations I have seen include garlic cloves, broccoli, spinach, etc. Get creative!


Preheat the oven to 400 degrees, then wash and dice all of your produce!


Whisk together the eggs, egg whites, and milk. Season with salt and pepper.


In a skillet, heat olive oil over medium heat. Add your diced sweet potato (and onion if you’d like), cook for about 8 minutes or until softened.


Pour your whisked egg mixture into muffin tin. Add your veggies! (Some people prefer to saute their veggies before they mix them into their eggs. I have tried both ways, and my husband and I prefer to add them fresh and uncooked.)

You will also be placing your sweet potatoes from the skillet into the oven! Bake for about 15-20 minutes. Keep your eye on them and take out according to your preference.


I top my egg muffins with fresh cilantro and SOMETIMES even a little cheese! 🙂 Allow to cool! Then I transfer them into meal prep containers! We got ours for super cheap off of Amazon. They are awesome because you can microwave them, freeze them, and throw them in the dishwasher!


I prefer to only make enough for the next couple of days! I personally would not let them sit for more than four days in your refrigerator!


Wake up panic-free knowing that you’re prepared!

Microwave yours for 1-2 minutes and you’re all set

You can drive by that Fast Food breakfast place with ease. 🙂

I will post my other recipes for meal prep down the road! I promise everything I post will be EASY & TASTY.

Thank you for reading,