High Protein Make Ahead Breakfast Bowls

Happy New Year, everyone! January has a way of making us think about getting back to healthy habits, especially during these long Minnesota winter weeks when simple, hearty meals are a lifesaver.

What if most of us make eating healthy more complicated than it needs to be? Nutritious food can still be fun, it’s really about moderation and saying no to the “good things” that keep us from our best.

I’ve never been big on New Year’s resolutions, but I do see January as a clean slate to reevaluate my habits after the holidays. We all know how important protein is in our diets, along with healthy fats and complex carbohydrates. Those three work together to give us strength and stamina for busy days!

So, I tossed together these make-ahead breakfast bowls to show how easy breakfast meal prep can be. From start to finish it took about 20 minutes, and there are plenty of variations you can try.

Ingredients (flexible for any batch size)

• Eggs

• Potatoes or sweet potatoes

• Peppers, any color

• Bacon and/or sausage pieces (use less for a lighter option)

• Shredded cheese

• Food prep containers

Directions for Quick Breakfast Bowls

1. Sauté cubed potatoes and diced peppers. If you prefer baking, spread them on a sheet and bake at 350°F for about 40 minutes.

2. Scramble the eggs until they are almost cooked through, this is the secret. The eggs should look a little shiny when you pull them off the heat so they won’t dry out when reheated.

3. Layer potatoes and peppers at the bottom of each container, then add eggs and your choice of bacon and/or sausage pieces.

4. Sprinkle shredded cheese on top and close the lid.

Serve the bowls with a side of avocado, salsa or fruit and you’re set with a protein-packed breakfast to start your day. These breakfast bowls will keep up to a week in the refrigerator and up to two months in the freezer.

Happy New Year!

— The Wing Lady