Hi Friends! Happy Valentine’s Day! We don’t usually do much for Valentine’s Day, and this year is no different. With our crazy schedule, I really do like the nights at home just relaxing and watching TV, and that’s where you’ll find us tonight. We may even get a little crazy and order out instead of cooking. I made a new creation for my meal prep this week that I wanted to share with you. It’s not really a Valentine’s recipe, unless you really love eggs. But, since it’s Wednesday I’m sharing anyways.
This week I meal prepped breakfast and lunch. I have really been all about the veggies lately, so both meals were crammed full and I had a ton left over to eat throughout the week. Since lunch was simple, I’ll start with that and then give you the recipe for my awesome breakfast!
I cooked a pound of ground turkey and seasoned it with pepper only. I bought two bags of Sugar Snap Pea Stir Fry Veggies. I cooked these in a little coconut oil and threw in some fresh onions and zucchini. Eat Your Veggies!!
Lunch was super simple! Each of my lunch containers had 2.5 oz of turkey and 1 cup of veggies. I also ate a half of a pear with lunch each day.
Moving on to the best part – breakfast. The last couple of weeks I have been eating a Nature Valley protein bar for breakfast. While it did fill me up, it had more sugar and fat in it than I liked, so I decided to find something else for this week. I wanted eggs, but I also wanted to bulk up the flavor and not eat just plain eggs every day. I didn’t want to get tired of them by the middle of the week. And, I wanted them to be healthy. I scrolled through Pinterest and looked at so many different “egg bake” recipes. Most of them had milk, cheese, or potatoes – all of which I am not supposed to be eating. So, I decided to kind of just throw one together and cross my fingers that it would come out okay. It came out exactly as I had hoped! The best part of this is that you can add anything extra that you want. It’s so versatile!
For my recipe you will need: 1 red bell pepper, 1 orange bell pepper, 1 yellow bell pepper, 2 green bell peppers, 1 cup chopped onion, 1 small can green chilis, 2 cups of spinach, 3 whole eggs, and 4 egg whites.
Preheat the oven to 400 and grease a 9×9 baking dish.
First I chopped up all of the veggies and threw them all in a dish and gave them a good stir.
Look at how pretty these peppers look!
And for a little extra kick – Chilis (except I grabbed mild on accident):
Now stir them all together.
Next I whisked the eggs together until they were mixed, seasoned them with pepper, and then poured them over the veggies.
After that I covered it with the spinach. Next time I will stir the spinach in better. A few of the pieces on top got a little crispy.
It was as simple as that! I baked it in a 400 degree oven for about 40 minutes. I like my eggs to be well done.
It was perfect! The flavors all came through and it was the perfect portion.
This made 6 servings. Here is the nutrition information for each serving:
I am eating this with a side of chicken breakfast sausage. It has kept me full until lunch and my eggs were definitely not boring!
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