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Veggie Breakfast Prep

Colorful, in-season, delicious vegetables are a huge part of the Paleo diet. Getting those vegetables every single meal, including breakfast, is so much easier when you prepare ahead of time. Since I make omelets several times a week, I’ve found that cleanup is easier when I do prep work for the month in one day. I just chop up my favorite veggies, put them in a freezer bag, freeze, and let them thaw in the refrigerator the night before I need them. Here’s my solution for and easy Veggie Breakfast Prep.

Veggie Breakfast Prep

Author/Source:

Christine @ Onceamonthmom.com

Ingredients:

Directions:

Chop olives and all vegetables. Saute in frying pan over medium-high heat until vegetables just begin to soften. Scramble eggs in medium size bowl and add to pan over vegetables. Scramble or cook into an omelet.

Freezing Directions:

Chop olives and all vegetables. Divide into indicated number of freezer bags, label and freeze flat. Serving Day Directions: Thaw vegetables. Saute in frying pan over medium-high heat until vegetables just begin to soften. Scramble eggs in medium size bowl and add to pan over vegetables. Scramble or cook into an omelet.

Servings:


**conversion chart image provided by Erik Spiekermann

3 Responses to “Veggie Breakfast Prep”

  1. [...] – Breakfast veggie prep with 2 eggs and half an [...]

  2. Stephanie says:

    I swapped this into my menu builder for 4 servings and the recipe called for 2 cups of black olives, but the shopping list only called for a 4 ounce can.

    • Katie says:

      Hi Stephanie! A 4 ounce can of olives is actually measured by weight and not cups. One ounce of sliced black olives will yield you about 0.5 cups. When it’s not a fluid liquid, ounces to cups is a different conversion. Hope that helps!

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