Eggs

Fajita Breakfast Bowls

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.

breakfast-bowl-oven

out-of-oven

baby feet
Trying to take photos with a baby in your hands…probably not a good idea.

Ingredients

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
  • cheese

Method

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.

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7 Comments

  • Reply
    Sallie
    January 20, 2016 at 7:03 pm

    Oh yeah.I’m still digging into my maple roasted sweet taters and sausage and loving breakfast again. You betcha I’m gonna make this. Thanks sooo much for posting recipes again. They are truly the best. (No pressure!]

  • Reply
    Jessica
    January 22, 2016 at 12:15 pm

    There’s something about potatoes and green peppers that is just a perfect combination…and eggs Thanks so much!

  • Reply
    Kate
    January 22, 2016 at 12:24 pm

    So happy you’re posting again. Particularly the make and freeze stuff. I just recently started doing the ‘batch cooking and freeze portions for the week’ thing and wish I’d done this years ago. Makes life so much easier. This dish looks fabulous and will make my ‘hungry man’ very happy. Cute baby feet 🙂

  • Reply
    Mindy
    February 4, 2016 at 12:23 pm

    So happy to see all the new posts and the freezer friendly/make ahead meals! Congratulations on the new baby!

  • Reply
    Danielle
    February 18, 2016 at 10:04 pm

    Imagine my surprise when I went to my bookmarked tabs to search for a recipe and find not only are you blogging again but you had a baby! Woo hoo! Congrats!
    PS- still love cooking from Primal Cravings as well!

  • Reply
    Cathy
    March 10, 2016 at 1:13 pm

    Any chance to find out what the nutrition facts would be for this dish? I’m trying to keep track of everything I make! Thanks so much for this extremely delicious recipe!!

  • Reply
    bestadvisor
    February 17, 2017 at 5:31 am

    WOW! That looks so delicious. Making me HUNGRY 😉

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