Sundays are for meal prepping around here and this one was a big one! We are heading into week 6 of our current workout program and we need to complete this program STRONG!
Meal prepping is the #1 habit that we teach in our online fitness and nutrition challenge groups. It can feel really labor intensive the first few weeks you try out making a meal plan and prepping clean foods ahead of time. To be honest, when I first learned how to meal plan and prep I hated it!! Now I cannot imagine life without this habit! I take 1 hour on Sundays to prep foods ahead to make clean foods into fast and easy foods all week long.
When I saw this recipe on http://www.cleanfoodcrush.com, I knew it would be a winner! I also knew I would have to tweak it and make it my own. Maybe it’s the totally disorganized part of my brain– but I can never follow a recipe just as it is written. I always have to add or take out parts. It’s my favorite part of cooking! If you make this, I would love to hear how you change it up too!
This recipe combines some of my all time fave foods and will make a super quick and easy breakfast all week long! Eggs, peppers, and sweet potatoes? Yes, please! And add some smoky fire roasted poblano peppers and bacon? Double yes!
Here’s how I made them:
Ingredients:
- 4 Medium Sweet potatoes (cut lengthwise)
- Coconut oil spray (trader Joes is my fave)
- 1 red pepper, diced
- 4 green onions, sliced thin
- 1 cup frozen diced fire roasted poblano peppers
- 2 cloves of garlic, minced
- 1 tbsp olive oil
- 6 slices Trader Joes Nitrate and Nitrite free Bacon (microwaveable!!)
- 8 eggs (medium eggs work well)
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp pepper
Directions:
- Preheat the oven to 400 degrees.
- Cut the sweet potatoes in half, lengthwise and spray them with the coconut oil.
- Roast them on parchment paper on a baking sheet for 35 minutes or until fork tender.
- Allow the potatoes to cool while you add olive oil to a saucepan on medium heat. Saute the peppers (red and poblano), garlic, and green onions for 3-4 minutes. Add in the seasonings. Turn off heat when the veggies have softened.
- When potatoes have cooled, scoop out the flesh and add to the pan of sauteed peppers and onions until well mixed.
- Scoop the potato mixture back into the skins of the sweet potatoes.
- Cook the bacon in the microwave as directed. Crumble and scatter across each sweet potato top.
- Make a well in the center of each sweet potato using a spoon. Crack the eggs one at a time into a small bowl and add to the well of each sweet potato.
- Bake for 12 minutes in the preheated oven.
- Enjoy!
Alternate method: Skip Steps 8-9 and add the egg just before eating in the morning.
I can’t wait for breakfast tomorrow!! Let me know if you try this one and how you liked it!
Happy Clean Eating!!
XO-
Kate
