Join the meal prep trend and streamline your mornings with these delectable breakfast bowls that feature boiled eggs and vegetables! You can whip up these nutritious, high-protein, and low-carb grab-and-go breakfasts in under 30 minutes, ensuring a healthy start to your day throughout the week.
One of my top recommendations in all my nutrition programs, shared with all my clients, is to opt for a savory breakfast. While it may seem like a small change, choosing a savory breakfast over a sweet one can significantly help stabilize your blood sugar levels and curb sugar cravings. The first meal of the day sets the tone for your blood sugar for the rest of the day, so opting for something rich in protein and low in sugar is vital for managing hunger. However, not everyone has the time to prepare a hearty breakfast every morning, especially on weekdays, and that’s where meal prep comes to the rescue. These meal prep breakfast bowls are simple to prepare, packed with protein, healthy fats, and plenty of veggies, making them the ideal way to kickstart a busy day.
Meal Prep Breakfast Bowls
These meal prep breakfast bowls are brimming with protein, vegetables, and healthy fats, making them the perfect choice for a bustling weekday morning. While these bowls are designed to be low-carb, you can make them heartier by adding cubed sweet potatoes to the vegetable pan before roasting.
Ingredients
- 8 eggs
- 2 zucchinis, thinly sliced
- 1 diced red onion
- 1 yellow bell pepper, cubed
- 1 red bell pepper, cubed
- 1 tablespoon of olive oil
- 1 teaspoon of Italian seasoning
- 1/2 teaspoon of garlic powder
- 1/4 teaspoon of sea salt
- 1/8 teaspoon of black pepper
Instructions
- Preheat the oven to 400°F.
- Bring a large pot of water, filled 3/4 of the way, to a boil. Once boiling, carefully add the eggs using a slotted spoon, taking care not to crack them. Cook to your desired doneness: 4 minutes for soft-boiled, 6 minutes for medium, or 10 minutes for hard-boiled.
- Place zucchinis, onion, and bell peppers on a large baking sheet, drizzle with olive oil, and sprinkle with Italian seasoning, garlic, salt, and pepper. Toss the vegetables with your hands to coat them evenly with the oil, then transfer them to the oven for 20 minutes.
- Once the eggs are cooked, use a slotted spoon to remove them from the pot and immediately transfer them to a bowl of cold water to stop the cooking process.
- After the vegetables have finished cooking, season them with additional salt and pepper to taste. Allow them to cool slightly, then divide them evenly among 4 containers.
- Place 2 boiled eggs in each container. You can either peel them or leave the shells on to peel later. Store the containers in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 214 calories
- Sugar: 5 grams
- Fat: 13 grams
- Carbohydrates: 9 grams
- Fiber: 2 grams
- Protein: 14 grams
