• Breakfast Burritos
• Egg Bake
• Elote Corn Chicken Pasta Salad
• Sheet Pan Greek Meal Prep

Breakfast Burritos

Meal Prep Breakfast Burritos (Makes 5)

Ingredients:

• 5 large flour tortillas (burrito size)

• 7 large eggs

• ⅓ cup milk (any kind, for fluffy eggs)

• ¾ lb breakfast sausage (pork, turkey, or plant-based)

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp smoked paprika

• Salt and pepper to taste

• ¾ to 1 cup shredded cheese (cheddar, Monterey Jack, or your fave blend)

• Optional: sautéed peppers/onions, spinach, or a dash of hot sauce

Instructions:

1. Cook the sausage:

In a large skillet over medium heat, brown and crumble the sausage. Cook until fully done, then drain any excess grease and set aside.

2. Scramble the eggs:

In a bowl, whisk together eggs, milk, garlic powder, onion powder, paprika, salt, and pepper.

Pour into the skillet over medium-low heat and scramble gently until just set (still soft but cooked through).

3. Assemble the burritos:

Lay out the 5 tortillas. Evenly divide the scrambled eggs and sausage among them. Top each with shredded cheese and any optional extras.

4. Roll ‘em up:

Fold in the sides of each tortilla, then roll from the bottom up to form a burrito.

Optional: toast seam-side down in a hot skillet for 1–2 minutes to seal and add a little crisp.

Storage Tips:

• Fridge: Wrap in foil or parchment and store in an airtight container up to 4 days.

• Freezer: Wrap individually in foil or plastic wrap, then place in a freezer bag. Freeze up to 2 months.

To Reheat:

• Microwave (from fridge): 1–2 minutes, flipping halfway.

• Microwave (from frozen): Wrap in paper towel, heat 2–3 minutes on 50% power, then 30–60 seconds on full power.

• Oven (from frozen): 350°F for 25–30 minutes, wrapped in foil.

Sausage + Hashbrown Egg Bake

Meal Prep Egg Bake with Hashbrowns and Sausage

Ingredients: 8 servings. I’ll eat this as a snack throughout the week too!

• 20 oz frozen hashbrowns

• 1 cup shredded cheddar cheese

• 1 cup cottage cheese

• 12 eggs

• 1/4 cup milk

• 1 lb cooked sausage (crumbled)

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp red pepper flakes

• Salt and pepper to taste

• Cooking spray

Instructions:

1. Preheat your oven to 375°F. Spray a 9×13-inch baking dish with cooking spray.

2. In a large bowl, whisk together the eggs, cottage cheese, milk, garlic powder, onion powder, red pepper flakes, salt, and pepper.

3. Spread the frozen hashbrowns evenly across the bottom of the prepared baking dish.

4. Pour the egg mixture over the hashbrowns, making sure it covers them evenly.

5. Sprinkle the cooked sausage over the top, followed by the shredded cheddar cheese.

6. Bake for 40-45 minutes, or until the eggs are fully set and the top is golden brown.

7. Let the egg bake cool slightly before slicing into 8 servings.

Reheating Instructions:

From the fridge:

• Microwave: Place one portion on a microwave-safe plate and microwave on high for 1-2 minutes, or until heated through.

• Oven: Preheat the oven to 350°F and bake the portion for 10-15 minutes until heated through.

From frozen:

• Microwave: Place a frozen portion on a microwave-safe plate and microwave on high for 3-4 minutes, or until heated through.

• Oven: Preheat the oven to 350°F, cover the portion with foil, and bake for 20-25 minutes, or until heated through.

Elote Corn Pasta Salad

Elote Corn Pasta Salad Meal Prep

Makes 5 meal preps! 

Ingredients:

• 12 oz pasta of choice

• 1.5 lbs chicken breast or thighs

• 1 tbsp olive oil + taco seasoning

• 2 cups corn

• 1 small red onion, diced

• 1/2 cup cilantro, chopped

• 3/4 cup cotija cheese, crumbled

Dressing:

• 1.5 cups plain Greek yogurt

• 3 tbsp mayonnaise

• 1.5 tsp taco seasoning

• 1 tbsp lime juice

• 1 tsp cumin

• 1 tsp paprika

• 1 tsp garlic powder

• 1/2 tsp salt

Instructions:

1. Cook Pasta: Boil salted water, add pasta, and cook per package instructions. Drain and cool.

2. Cook Chicken: Season with taco seasoning. Sauté in olive oil over medium-high heat for 6-8 minutes per side. Rest, then chop.

3. Make Dressing: Whisk together yogurt, mayo, taco seasoning, lime juice, cumin, paprika, garlic powder, and salt.

4. Assemble Salad: Combine pasta, chicken, corn, red onion, cilantro, and cotija in a large bowl. Toss with dressing.

5. Portion: Divide into 4 containers and refrigerate for up to 4 days.

Greek Sheet Pan Meal Prep

Sheet Pan Greek Chicken & Veggies Meal Prep

Makes 5 meal preps!

Ingredients:

For the Sheet Pan:

• 1.5 lbs boneless, skinless chicken thighs
• 2 zucchini, sliced
• 2 bell peppers (any color), sliced
• 1 red or yellow onion, sliced
• 1 lb mini potatoes, quartered
• 1/2 cup Kalamata olives
• 1/2 cup crumbled feta cheese
• Fresh chopped parsley (for garnish)

Veggie Marinade:

• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp red wine vinegar
• 3 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper

Blackened Greek Seasoning (for chicken):

• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried thyme
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne (optional)

Instructions:

1. Preheat oven to 425°F.

2. Mix veggie marinade in a small bowl.

3. Prep veggies: Slice zucchini, bell peppers, onion, and quarter potatoes.

4. Toss veggies: Add all veggies to a large bowl, pour marinade over, and toss to coat.

5. Spread on sheet pan with olives.

6. Season chicken separately with the Blackened Greek Seasoning.

7. Add chicken on top of veggies on the pan.

8. Bake for 25–30 minutes, until chicken is cooked through and potatoes are tender.

9. Top with feta and parsley.

10. Divide into 4 containers for meal prep. Store in the fridge for up to 4 days!

Tip: Serve with a scoop of tzatziki for extra flavor!