Anyone who makes a full, hearty breakfast on a weekday is either a superhero or a liar. For the past few years, my routine has been to meal prep my breakfasts on Sundays. I don't meal prep any other of my meals because I enjoy making them fresh during the week, but breakfast is another story. I am not a huge fan of quick breakfasts like granola bars or oatmeal, so meal prepping breakfast on Sundays is essential to keep me out of the Starbucks line every morning. Here's one of my breakfast meal prep staples.
- 1 lb yukon gold potatoes, diced
- 1 red bell pepper, diced
- 1 lb turkey breakfast sausage
- 10 eggs
- 8 flour tortillas
Preheat oven to 400. Add potatoes and peppers to a baking sheet, drizzle with olive oil and season with salt and pepper. Bake for 15-20 minutes, or until potatoes are soft.
Meanwhile, brown sausage in a skillet. When cooked through, transfer to a bowl and set aside. Scramble eggs in same pan. When finished, allow to cool.
When all ingredients are room temperature, divvy up the potato mixture, sausage, and eggs among the tortillas. Wrap in foil and freeze. To reheat, zap in the microwave for 2 minutes. Add hot sauce and enjoy.