Breakfast on the Go

Happy Sunday everyone!  With Sunday comes the task of meal prep for the week! I recently got asked by a reader for FAST and HEALTHY breakfast ideas that could potentially be made in advance.  Other than these smoothie and breakfast recipes, I hadn’t really posted anything like that before.

This recipe is actually an adaptation of a vegetable side dish that my Mom makes for Thanksgiving and Christmas, turned into a healthy breakfast idea. The recipe is:

  • High protein (important for breakfast)
  • Gluten free
  • Dairy free

Prep Time:

15 mins

Cook Time:

25 mins

Total Time:

40 mins

Serves:

3-4

Ingredients

  • 1 cup mashed sweet potato or cooked quinoa
  • 1 tsp coconut oil
  • 8 eggs
  • 1 small zucchini
  • 1 cup grated carrot
  • 1 green pepper, finely chopped
  • 1 shallot
  • fresh ground pepper to taste
  • herbs of choice - I like a 1 TBSP of Italian seasoning
  • Optional: 10 cherry tomatoes (for topping)

Directions

  1. Place water on to boil
  2. Peel and cube sweet potato
  3. Boil it until you can easily poke a fork through it (about 5-7 minutes once water is boiling)
  4. Preheat oven to 350F
  5. Grease muffin tins or muffin tin liners with coconut oil
  6. **NOTE: If you don't have muffin tins, you could make this as one giant 'frittata' but it would likely take longer to cook.
  7. Shred carrot and zucchini in food processor (or by hand)
  8. Chop shallot and pepper
  9. Mix all ingredients together in a bowl (including mashed sweet potato)
  10. Pour into muffin tins (Approx 11-12 muffins)
  11. Optional: Top with cherry tomatoes
  12. Bake for 25 min
  13. When you first take them out, they may not look fully cooked, but they likely are

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