Meal Prepping with Rubbermaid

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Southwestern Veggie Breakfast Bake

Meal prepping is one of my favorite things to do when preparing for the week. It gets my head in the game and my ducks in a yummy row. When you live life as fast as I do, having ready-to-go meal options is the best way to unsure you’ll be kicking on all cylinders…aka the only way I like to kick it!

Rubbermaid food storage containers (like these Easy Find Lids)  make it easy to prep & store pre-prepped meals. The variety of sizes and shapes make it easy to perfectly portion breakfast, lunch, and dinner options.

Below are 2 savory breakfast recipes (whew! 2?!) that I’ve made recently and really enjoy.  Not only do they support my sriracha obsession (a welcomed condiment on both) these recipes are also healthy, easy to make, vegetarian friendly and keep me going until lunch. So in the words of my students… boom shakalaka 🙂

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Italian Pesto Breakfast Casserole ^
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ready for the week!

Italian Pesto Breakfast Casserole & Southwestern Veggie Breakfast Bake

Ingredients

Italian Pesto Breakfast Casserole
2 tbsp EVOO
2 cups of quinoa/brown rice blend, cooked
6 eggs
3 tbsp pesto
4-6 oz buffalo mozzarella, sliced
1 can of diced tomatoes
1/2 onion, halved and sliced
4 cups baby spinach
1/4 cup half & half
Italian Seasoning (oregano, rosemary, thyme, basil etc.)
Southwestern Veggie Breakfast Bake
6 eggs
1/4 cup half & half
4 cups baby spinach
2 tsp cumin
1 cup shredded cheese (I used a pepper jack blend)
1/2 onion, halved and sliced

Instructions

    Italian Pesto Breakfast Casserole
  1. Pre-heat oven to 375 degrees.
  2. Grease baking dish with olive oil spray.
  3. Line the bottom of the pan with the quinoa and brown rice blend. Make sure this is an even layer.
  4. Then in a saute pan heat EVOO. Add onions and tomatoes. Stir until onions are translucent.
  5. Next add spinach and season with salt and pepper. Stir well until spinach has wilted.
  6. Season entire mixture with Italian Seasoning and remove from heat.
  7. Beat eggs in separate bowl. Add pesto to the egg mixture. Pour in half & half and stir to combine all.
  8. Layer mozzarella cheese slices on top of rice in dish.
  9. Cover with spinach, onion, and tomato mixture.
  10. Finally pour egg mixture evenly over the entire dish.
  11. Bake for 30+ minutes, or until eggs have cooked through.
  12. Let cool before portioning out into containers.
  13. Reheat in microwave for approx. 1 minute when ready to eat!
  14. Southwestern Veggie Breakfast Bake
  15. Pre-heat oven to 375 degrees.
  16. Grease baking dish with olive oil spray.
  17. Line the bottom of the baking dish with the Birdseye Steamfresh Protein Blend - Southwest
  18. Next beat eggs in a small bowl. Stir in half & half and season with salf & pepper.
  19. In medium saute pan heat EVOO (2 tbsp) over medium heat.
  20. Add onions and season with cumin. Cook until translucent. Then add spinach. Stir until spinach has wilted.
  21. Spread spinach and onion mixture evenly on top of Birdseye Steamfresh Protein Blend - Southwest [https://www.birdseye.com/vegetable-products/protein-blends/southwest-style] in pan.
  22. Pour egg mixture evenly over top of everything and cover with shredded cheese.
  23. Bake for about 30 minutes, or until eggs have cooked through.
  24. Let cool before portioning out into containers.
  25. Reheat in microwave for approx. 1 minute before you're ready to eat!
https://thedailydeelight.com/2015/11/meal-prepping-with-rubbermaid.html

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