Freezer Breakfast Bowls

A while back I did a newlywed recipe Breakfast Wrap. Ryan and I were getting up at 4:15 in the morning to head to the gym. We would then head straight to work so we needed a nutritious breakfast to get our day started. We loved that fact that we could prepare the breakfast wraps before hand and have them ready to go. But wrapping all those tortillas was a task, let me tell you! Besides, I was looking for a less carbs option. So now we have breakfast bowls!

In a matter of 20 minutes or so you can have breakfast for the whole month ready to go. Not to mention it is very cost effective and high in protein.

We bought a few extra Glad Containers and rearranged the freezer. Then, we were ready to get to cooking!

Ingredients

18 eggs

2 cans of black beans

2 cans of whole corn

1 jar of salsa

Cheese of choice

1. Crack eggs into one bowl removing 1/3 of the egg yolks. Beat eggs with fork and poor into medium pot.

2. Drain and rinse beans and corn. Once eggs start to cook add beans and corn to eggs. Keep cooking the egg mix, stirring continuously and scraping the eggs off of the bottom and side of the pot until the eggs are thoroughly cooked. Remove from heat.

3. Add egg mixture to freezable container.

4. Add desired amount of cheese on top. Then freeze. (You add salsa after defrosting.)

To eat from freezer: Defrost in microwave for 2 minutes then heat for 2 minutes. Times may vary. Add desired amount of salsa. Enjoy!

You can add any veggies you would like. To do so cook them first in the pot before adding the eggs. We have tried spinach, mushrooms and onions and also a Mexican variety with bell peppers.

What would you add to your egg breakfast bowls?

Until Next Time- Truly Love,

Newlywed Recipe- Breakfast Bowls

Cassie

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Cassie

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