When we opened the gym, we were there together for 15 hours a day. So cooking, and even grocery shopping was really, really difficult. I kid you not, our “3 squares” were fished out of the freezer section of the grocery store. It got pretty bad. It’s obviously better now, since I’m posting recipes again. But even before I got to this point, I tried Blue Apron (which was delicious, but got too carb-y and didn’t seem worth the dough) and we’re currently doing food prep on Sunday, cooking enough to get us through Wednesday. Then on Wednesday, I’ll buy some easy-to-assemble stuff (crock pot meal or ground meat and vegetables) to get us through the rest of the week. One of the go-to meals we’ve added to our weekly meal prep is actually something we’d buy from the grocery freezer– breakfast bowls (which are usually some combination of sausage, eggs, and potatoes). So I’ve taken that concept, and recreated the idea at home with a little more assertive flavor.
Trying to take photos with a baby in your hands…probably not a good idea.
Serves 1 hungry man + 1 woman trying to lose baby weight, two times
- 1 lb potatoes, diced
- 2 bell peppers, roughly chopped
- 1 medium yellow onion, sliced thinly
- ~1 T chili seasoning (I used Penzey’s Chili 9000)
- salt to taste
- flavorless oil (I used high-oleic safflower)
- 8 eggs
- salsa and/or hot sauce
- lime juice
Preheat your oven to 350°F.
In a large baking dish, toss the potatoes, bell pepper, onion, and chili seasoning in oil. Season with salt, to taste. Roast until the potatoes are soft and are starting to develop some color, about 30 minutes.
Take out the baking dish from the oven. Use a spoon to create 8 little “pockets” and crack one egg directly into each pocket. Season the eggs with salt. Bake until they’re set, about 20 more minutes.
I portion this out into 4 microwave-safe containers, and top with a squeeze of fresh lime juice, a sprinkle of cheese, and a few tablespoons of salsa and/or my favorite hot sauce.