<p>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.</p>
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Ingredients
- 1/2 cups drain Black Olives, Sliced, Canned
- 1/2 cups dice Tomato
- 1 cup slice Mushrooms
- 1/2 cups dice Bell Pepper, Red
Serving Day Ingredients
- 4 individual Egg
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 1 cup
- 225 Calories
- 14g Total Fat
- 4g Sat Fat
- 0g Trans Fat
- 452mg Cholesterol
- 289mg Sodium
- 7g Total Carb
- 2g Fiber
- 4g Total Sugars (Includes 0g Added Sugars)
- 17g Protein
- 1 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Chop olives and all vegetables.
- Sauté 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.
Freeze For Later Cooking Directions
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?
- Divide into indicated number of freezer bags, label and freeze flat.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Sauté 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.