Eggs are such a great source of nutrition first thing in the morning! It always fills me up and gets me started for the day! Here is a great healthy option to make it even more packed with protein!
Chicken Sausage Breakfast Bowls
Prep Time: 15 Minutes
Cook Time: 20 minutes
14oz ground chicken breakfast sausage (I got it from Whole Foods – 365 brand. It’s their cheap brand–free range chicken organic)
12 eggs (I used organic cage free)
1/2 cup shredded cheese of your choice (I used organic Mexican shredded)
1/2 cup coconut milk
4 large red potatoes diced
1 tbsp garlic powder
2 tbsp crushed red pepper flakes
Himalayan pink sea salt and fresh crushed black pepper to taste
Salsa (I used 2 spoonfuls per bowl)
In a large skillet on medium heat put in the packet of sausage with red pepper flakes. Cook until browned and toss in a bowl, set to the side to cool.
Take your diced peppers and throw them in the same skillet with the garlic powder and salt/pepper to taste.
Cook until browned and remove (you can either set in a bowl or fill your meal prep dishes with an equal amount).
Crack your eggs in a large bowl, whisk together with coconut milk, cheese and salt/pepper to taste.
Once mixed, toss in the crumbled cook chicken sausage then throw it all in the skillet until cooked to the consistency you like your scrambled eggs.
Throw 2 spoonfuls of salsa on your potatoes, then distribute the eggs to your meal prep dishes or if you’re going to construct each morning just throw in a large Tupperware all mixed together.
So tasty! Let us know how you like it in the comments below!
Here are some other healthy breakfast meal prep options!
Breakfast Muffins – Han’s Weekly Meal Prep
What is better than chicken soup on a cold winter day?! Pack it with veggies and you got a healthier choice!
Slow Cooker Chicken Veggie Rice Soup
Prep Time: 15 minutes
Cook Time: 5 hours
3 chicken breasts, trimmed of fat and cut in half
1 cup brown rice
1 onion chopped
Half bag of baby carrots diced
celery (entire bag diced)
1 Tbsp garlic minced
3 tsp salt Himalayan
1 tbsp of fresh crushed black pepper
1/4 cup of fresh parsley chopped fine
1 tsp thyme
1/2 tsp rosemary
2 tbsp. unsalted butter
9 cups chicken broth unsalted
Place all ingredients in order in a slow cooker, except rice and parsley
Cook on low for 4 hours.
Add rice for the last hour
Remove the chicken from slow cooker and shred or cut into cubes.
Return chicken to the slow cooker, cook for thirty more minutes, and remove bay leaf.
Let us know if you have made this! For other healthy soup or stew recipes, check this one out –> Veggie Packed Beef Stew – Han’s Weekly Meal Prep
Stew and winter go together right? Gosh, I love stew! (I mean I even eat it in the summer so oh well!) Here in Chicago it has been consistently in the single digits temperature wise so here is a great meal prep dish to keep you nice and warm at work or at home for lunch and dinner for the week!
Veggie Packed Beef Stew
Prep Time : 20 mins
Cook Time: 3 hours
Total time: 3 hours 20 minutes
3 tbsp. olive oil
2 tbsp. unsalted butter
3-4 lb chuck roast (cut into 1″ cubes – I buy organic grass fed)
1 medium onion – diced
3 cloves of minced garlic
1/3 cup coconut flour
1/3 cup fresh Italian parsley – chopped
6 sprigs thyme
Pink sea salt to taste
Fresh cracked black pepper to taste
1 tbsp. smoked paprika
1 pinch red pepper flakes
1.25 qt. of water
Bag of frozen green peas
1 cup cherry tomatoes – diced
3/4 lb golden potatoes (diced)
1/2 bag of baby carrots diced
Bag of celery – diced
Heat up a large pot on oven over medium flame.
Season the beef cubes with sea salt and black pepper. Toss to coat well with 2 tablespoon of olive oil. Brown cubes. Transfer to bowl and keep warm.
Add 2 tbsp. butter and a lug of olive oil to the pot and sauté the chopped onions until translucent (about 5 mins.)
Add garlic and the red pepper flakes and cook for one more minute
Stir in flour and paprika and cook for another minute or so making sure to not burn mixture.
Deglaze the pot with the warm water whisking as you add it to break up any clumps that might form. Bring to a simmer.
Add the beef cubes back to the pot along with parsley and thyme. Cover with a tight lid and allow it to simmer together for 2 hours stirring occasionally.
Add the potatoes, celery and carrots to stew. Turn the flame to medium and simmer partially covered for another 20 minutes or so until the potatoes are cooked through. Remove from heat.
Add the tomatoes and peas and give the stew a good stir. Cover with the lid for a few minutes until the tomatoes release their juices and the peas are just heated through.
Adjust seasonings to your taste.
For more dinner meal prep recipes – check this one out! Marinara Turkey/Beef Meatballs with Zoodles – Han’s Weekly Meal Prep