Breakfast Hashbrown Egg Bake
Meal Prep Egg Bake with Hashbrowns and Sausage
Ingredients:
• 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.
This recipe makes 8 servings. Enjoy your meal prep egg bake!
Chicken Fajita Pasta
Chicken Fajita Pasta (Meal Prep for Four)
Ingredients:
• 12 oz pasta of choice
• 3 chicken breasts, sliced
• 1.5 tbsp olive oil
• 3 bell peppers, sliced
• 1 yellow onion, sliced
• 1.5 tbsp fajita or taco seasoning
• 3/4 cup Greek yogurt
• 3/4 cup shredded cheddar cheese
• Fresh cilantro, chopped (optional)
• Salt and pepper, to taste
Instructions:
1. Cook the pasta: Boil the pasta according to the package instructions. Drain and set aside.
2. Cook the chicken: In a large skillet, heat the olive oil over medium heat. Add the sliced chicken and cook until browned and fully cooked, about 7-8 minutes.
3. Cook the veggies: Add the bell peppers and onion to the skillet. Cook until softened, about 5-6 minutes. Stir in the fajita seasoning and cook for another 2 minutes.
4. Combine: Reduce heat to low. Stir in the cooked pasta and Greek yogurt and cheese until creamy. Season with salt and pepper.
5. Portion out: Divide the mixture into four meal prep containers. Top each with cilantro, if desired.
Reheating Instructions:
• From the fridge: Microwave for 1-2 minutes, stirring halfway through until heated through.
• From frozen: Defrost in the fridge overnight, then microwave for 2-3 minutes, stirring halfway through.
Date Snickers Bark
Date Snickers Bark
Ingredients:
- 24 large dates (pitted)
- 1/2 cup peanut butter (smooth or crunchy)
- 1 cup dark or milk chocolate chips
- 1/3 cup crushed peanuts
- Sea salt (to taste)
Instructions:
1. Line a baking sheet with parchment paper. Remove the pits from the dates and place them face down on the parchment paper, pressing them together to form a single layer.
2. Spread the peanut butter evenly over the entire layer of dates.
3. Freeze the tray for 30 minutes to firm up the peanut butter and date layer.
4. While the tray is freezing, melt the chocolate chips in a microwave-safe bowl, stirring every 20 seconds until smooth.
5. Remove the tray from the freezer and pour the melted chocolate over the peanut butter layer, spreading it evenly.
6. Sprinkle crushed peanuts and a pinch of sea salt on top of the chocolate.
7. Return the tray to the freezer for at least 1 hour, or until the chocolate is fully set.
8. Once frozen, break the bark into pieces.
Enjoy your date snickers bark!
