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Veggie Breakfast Prep

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Veggie Breakfast Prep

Christine
The Cook
2 Servings
5 Ingredients
4 Comments

I've found that breakfast cleanup is easier when I do prep my Paleo breakfast ahead of time. I just chop up my favorite veggies and freeze for an easy Paleo Veggie Breakfast Prep.

Read More
2 Servings
5 Ingredients
4 Comments

Ingredients

  • ½ cups drain Black Olives, Sliced, Canned
  • ½ cups dice Tomato
  • 1 cup slice Mushrooms
  • ½ cups dice Bell Pepper, Red
Serving Day Ingredients
  • 4 individual Egg

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide into indicated number of freezer bags, label and freeze flat.

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Make From Frozen Serving Day Directions

Stovetop

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Nutrition Facts

Servings Per Recipe
2 Servings
Serving Size
about 1 cup
Amount Per Serving
Calories
225
Total Fat
14g
Saturated Fat
4g
Trans Fat
0g
Cholesterol
452mg
Sodium
289mg
Total Carbohydrates
7g
Fiber
2g
Sugar
4g
Protein
17g
WW Freestyle
1

Categories

shellfish-free, fish-free, soy-free, paleo, vegetarian, whole30, traditional, gluten-free, dairy-free, gluten-free-dairy-free, spring, summer, winter, fall, low-sodium, gaps, real-food, low-carb, wwsmartpoints

Categories

shellfish-free, fish-free, soy-free, paleo, vegetarian, whole30, traditional, gluten-free, dairy-free, gluten-free-dairy-free, spring, summer, winter, fall, low-sodium, gaps, real-food, low-carb, wwsmartpoints

4 Comments

Join the discussion

  1. life saver! Took me a minute to decipher the freezer instructions as they aren’t really very clear but I will definitley be doing this! Thanks!

    Reply

    1. Glad you liked this, Jojo! Sometimes the “indicated number of…” term can trip people up, especially when viewing the recipe on the page by itself. It become much clearer on the cooking day when you’re doing a larger serving size, therefore increasing the number of containers called for in the instructions. Sorry for any confusion this caused, but so glad you’re enjoying these ready-made veggies!

      Reply

  2. Where are all the carbs coming from in this? Is it the tomatoes? The mushrooms?
    Olives and peppers are pretty low carb. And eggs are carb free. I’m not seeing where 35g of carbs per serving are at. 🙁

    Tomatoes are 2g for 0.5 cups
    Mushrooms are 2.3g for 1 cup sliced
    Olives are 4g for 0.5 cups
    Red/yellow/orange bell peppers is 4.5g for 0.5 cups

    If you ate ALL the veggies at once that’s only 13g of carbs. :/

    Can you help me find the hidden carbs in this?

    Reply

    1. Thank you for bringing this to our attention. It has been updated by our MenuBuilder team. Please let us know if you have further questions!

      Reply