The best way to meal prep breakfast is with a frittata. You just combine your favorite meat and veggies with eggs for breakfast all week! Each morning, cut the frittata up into single size portions so that you can reheat a slice. It certainly takes less time to do that than wait at the Dunkin Donuts drive-thru for stale bagels and fake eggs.
Admittedly I was a breakfast drive-thru junkie. It just seemed so much faster to do that than to cook breakfast, clean up, and eat all before driving to work. Not only was it very unhealthy but it got expensive ($5+ per breakfast 5 days a week was $25+. A dozen eggs plus veggies and sausage cost me about $15. Basically I save about $520 a year on breakfast by meal prepping a frittata and switching to tea at home). #math.
- 12 eggs
- 1/4 cup coconut or almond milk
- 1 cup portobello mushrooms
- 1 1/2 cup broccoli
- 1/4 white onion
- 3/4 pound sweet or hot Italian ground sausage
- sea salt and pepper to taste
- olive oil or lard
- Preheat oven to 350 degrees F. On your stovetop, sauté sausage, onions, mushroom, and broccoli in an oven safe skillet until the sausage is cooked through. In a separate bowl whisk eggs and almond/coconut milk until the eggs are light and bubbles form.
- Remove the sausage and veggies from the skillet and add them to the egg mixture. Combine.
- While the frittata ingredients are set aside, grease the skillet generously with olive oil, avocado oil, or bacon fat. This way the egg doesn’t stick to the pan. Once greased, add the egg and sausage mixture back into the skillet.
- Place into 350 degree oven for 20 minutes or until brown on top.
Cut out portions each morning before your busy day.
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