During the week, our breakfasts are usually eaten with one foot out the door or sitting at a desk at school or work. This limits us to quick, easy things like cereal, protein bars and yogurt. While those are simple options and work great when we’re rushing around in the morning, on weekends I’d like to take a little more time to make something fun – or at least different!

This past weekend I used an easy shortcut to make Nathan ham, egg and cheese breakfast sandwiches both mornings. The trick? Microwaving one scrambled egg for ~1 minute (flipping it over halfway through) in a round tupperware – which fits perfectly on a bagel. This saves me from having to use a pan and it gives me the perfect shape of egg for a sandwich. Win-win!

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All that’s left is toasting up a bagel and adding whatever toppings you desire, or whatever needs to be used up in the fridge 😉

We heat it back up if cheese is added to give it a perfect, melty touch.

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Nothin’ fancy, but better than cereal on occasion! I think you could even make these a few days ahead and store them in the fridge to heat + eat, if you did want this option on weekdays. (Or just set your alarm 5 minutes earlier…but who wants to do that? 😉 )

Sunday was the day for meal prepping for this week’s dinners. I had a to-do list that entailed:
1) marinating chicken for Chicken Caprese
2) baking chicken for Chicken Caprese, taco salads + other dinners
3) roasting the red potatoes
4) sautéing the peppers and onions for taco salads

This week, I bought chicken thighs to use. We usually just get the pack that is on sale, so while last week we had chicken breasts, this week they had the thighs marked down. They cooked a lot faster and are much easier to store because of the size!

I start by putting ~1 cup of Italian dressing in a container and marinating 4 thighs in it for ~5 hours early in the day.

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Five hours later…

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Yep, looks the exact same. But not for long!

I spread those out on one pan and the rest of the chicken on the other. I added basil seasoning to the Italian pieces and use Montreal Chicken Seasoning + seasoned salt on the others.

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For the thighs, I baked them at 350 degrees for 15 minutes. I flipped them and let them finish cooking up for another 10 minutes, but I would err on the side of caution and say to check them as soon as 5 minutes later.

Here’s what you get:

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Meat for the week!

While those finished baking, I started prepping the potatoes to go in next. Since the oven was already at 350, it made since to go ahead and do the potatoes after, as they require 450 degrees to bake.

I used this for reference on the potatoes:

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How did people ever cook before the internet? Seriously – I’d be lost.

Start by slicing or dicing your potatoes however you prefer.

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I put them in a big bowl and tossed them with olive oil, salt, pepper and rosemary.

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Then spread them out on the baking sheet.

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(We’ve gotten hooked on lining our pans with foil. It just makes cleanup SO much easier!)

Once the oven is heated to 450 degrees, put the potatoes in for 30 minutes. Check them around 20 minutes to toss.

Here’s what comes out:

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It may not look different, but they sure smelled great!

Stored in the fridge for later:

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Last but not least on the to-do list: sautéing the peppers and onions. Easy enough – just add some oil to a pan and chop up your veggies.

I like to give the onions a head start so that their flavor is really bursting by the time the peppers get added. I used 1/2 an onion in this pan.

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I tossed in a red pepper, green pepper and orange pepper. It was a full pan! Lots of color, which I always love.

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Once everything has cooked down enough, throw a lid on it and check back every few minutes to stir until the veggies are your desired softness.

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I left my peppers in long strips, a la Qdoba’s fajita veggies 🙂

So there’s the meal prep for the week! Now that the bulk work is done, we’ll just have a few quick steps to do each night before we can sit down to a nice dinner.

We may not always have the chance to meal prep like this on weekends, but when we do, it works out really well for us with our busy schedule these days. I’m glad we can take advantage of the time while we have it! Bon appetit.

One thought on “Easy Breakfast Bagel + Weekly Meal Prep

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