Most weeks you can find us meal-prepping some cut up fruit for green smoothies, and something to take along for healthy lunches. However, lately I’ve been stepping up my breakfast meal prepping as well. It started with the realization I was spending quite a bit of time putting together breakfast every morning.
I’ve been wanting to add more veggies to our breakfasts, but when it comes right down to it, I almost always just scramble some eggs really quick. Part of this is just the fact we get up super early, (5:00-5:30am on workdays). I’m not a morning person by nature, and there’s already enough to do without chopping, cooking, and adding veggies to our eggs. But what if the veggies were already prepped? Hmmm… I don’t know what I hadn’t thought about this before. So anyways, here we are with several pounds of veggies prepped and ready to go. And what’s even better, is this recipe has helped us eat 4 pounds more veggies during the workweek alone! Not to mention, this is breakfast on a whole new level I usually don’t experience, unless it’s on the weekend.
I spiralized the sweet potatoes for this recipe simply because it’s much quicker than cubing them up. It also makes a nice change of texture, but I originally did this recipe with cubed and roasted sweet potatoes. So if you don’t have a spiralizer, you’re still good to go.
There’s enough sweet potato noodles for 2 sheet pans, so be sure and rotate them in the oven while they’re cooking.
While sweet potato noodles are roasting, you make the greens. I bought a pre-washed mix of baby kale, beet greens, and spinach which speeds things up even further.
I wanted to add some flavor to my greens because I don’t find them at all that palatable straight up. I might be a little spoiled having grown up with a garden, but store bought greens just don’t taste that great in comparison. But it’s nothing a little bit of bacon bits sautéed with onions can’t fix. Just a touch of flavor, and I’m enjoying them again!
From there, once both the noodles and greens have cooled slightly, I portion them out into meal prep containers.
Then to serve, I warm up some of the sweet potato noodles and greens, and top with made to order over easy eggs. In theory you could cook your eggs and portion each breakfast out like traditional meal prep. But I’ve never been that crazy about reheated eggs, so the only way I find meal prepping sustainable, is to do some cooking fresh. The only exception to this is my Make Ahead Sausage Egg Muffins which we make often. But let’s be serious… you can only eat egg muffins so many weeks in a row before you’re ready to switch things up! 5 from 7 reviews
