Breakfast!

One of my big issues with working out before work is that it makes breakfast really hard to get down. I need to have a recovery shake right after I work out and then I need to have some kid of carb rich breakfast that is not comprised of processed foods. I have tried several things in the past and I always just end up going to the cafe and getting a mediocre omelette and some hash browns for $5. Not a bad price or flavor but they usually use too much oil on the hash browns and it is really hard to control portions. So what I have decided to do this week is to make up some roasted potatoes with scrambled egg. Now I know I am getting 6oz of potato per serving, which is only lightly coated in olive oil and 2 eggs with a smidge of butter used to coat the pan.

Super easy and it should last (I am sure it will freeze fine if I need to).

This recipe makes 4 servings:

24oz potatoes, diced

2 T olive oil

1/2 t salt

1/2 t pepper

1/4 t ground chipotle pepper 

1 T dried minced onion

8 eggs

1 T almond milk (optional, substitutable)

2 green onions

salt

pepper

1 T butter

Preheat oven to 375

Take the first 6 ingredients and toss in a bowl until evenly coated. Lightly coat a cookie sheet with olive oil. put potatoes on cookie sheet and bake for 20 minutes or until done turning once.

Meanwhile whip up the eggs with the milk in a bowl. Melt the butter in a large pan, add the eggs, green onions and salt and pepper to taste. Cook almost done but not all the way. you want the eggs undercooked so they aren't rubber when you go to reheat this. Let cool.

When the potatoes are done, divide them among 4 storage containers. I use glass because I think plastic is killing us. Then divide the eggs placing them on top. Here you can add cheese if you do dairy, I try not to.

Then put in the fridge with the tops off so the whole thing can completely cool and you are not creating little environments for bacteria. Once cool, put on the lids. Take to work, microwave, and enjoy!

Yum!