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MAKE AHEAD BREAKFAST BOWLS #healthy #glutenfree

MAKE AHEAD BREAKFAST BOWLS #healthy #glutenfree

What do you do when you need to be gone all end of the week however need to ensure your family is all around encouraged? You do make ahead dinners, that is the thing that. We had a few spots to be for the long end of the week and I made generous Breakfast Bowls alongside pressing lunch boxes brimming with sound tidbits. They tasted extraordinary, yet were more advantageous than eating out, and more affordable. Winning all around!

Need to put these flavorful breakfast bowls together for you and your family? It's overly basic. I'll demonstrate to you how!

It was the ideal thing to take out and about and ensure that my baseball player ate well. He was prepared to go for his game and I was upbeat that I made everything ahead. Utilizing the warmth and eat holders made the entire thing a snap. I wasn't stressed over it breaking and Drew enjoyed that it wasn't overwhelming. We'll certainly be utilizing them later on for remains for lunch at work for Josh and on excursions.

Also Try Our Recipe : Bacon Wrapped Cabbage (keto/low carb) 

MAKE AHEAD BREAKFAST BOWLS #healthy #glutenfree

Ingredients

  • 3 lbs red potatoes cubed
  • 1 tbsp olive oil
  • pepper to taste
  • 9 eggs large
  • Olive oil spray
  • 1½ c salsa
  • 1½ c cheddar cheese shredded

Instructions

  1. Preheat the oven to 400 degrees.
  2. Cut red potatoes into 1 inch cubes.
  3. Put in a bowl, add 1 tbsp olive oil and mix to cover well.
  4. Bake for 45 mins or until golden brown, stirring once.
  5. Make scrambled eggs - whisk 9 eggs and add to pan with olive oil spray.
  6. Sprinkle with pepper to taste.
  7. Add potatoes, eggs, salsa if desired and cheese over 6 bowls.
  8. Store in fridge for up to a week.
  9. Reheat at 30-45 seconds in the microwave.

For more detail : bit.ly/2m7z6Z6

Read More Our Recipe : Vegan Chickpea Lemon Rice

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