Eggs, Bacon, Roasted Potatoes and Broccoli

Eggs, Bacon, Roasted Potatoes and Broccoli

Recipe by Maria Vergara


Prep time


Cooking time






  • 12 ounces russet potatoes, diced

  • 8 large eggs, lightly beaten

  • 3 tablespoons olive oil, divided

  • 4 slices bacon

  • 2 cloves garlic, minced

  • 12 ounces broccoli florets, about 2-3 cups

  • 1/2 teaspoon dried thyme

  • 1/4 cup reduced fat shredded Mexican blend cheese

  • Kosher salt and freshly ground black pepper, to taste


  • Preheat oven to 400 F. Lightly oil on a baking sheet or coat with nonstick spray.
  • Place potatoes in a single layer onto the prepared baking sheet. Add garlic and thyme, and 1 tablespoon olive oil. Season with salt and pepper. Gently toss to combine well.
  • Place into oven and bake for 25-30 minutes, or until golden brown and crisp. Set aside.
  • In a large skillet over medium high heat, heat remaining 2 tablespoons olive oil. Add eggs whisking, until begin to set; season with salt and pepper, adjust under your taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes. Top with cheese, and set aside.
  • Add bacon to the skillet and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
  • Place broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 minutes, or until cooked through and vibrant green.
  • Place potatoes, eggs, bacon and broccoli into meal prep containers.
You might also like

Leave A Reply

Your email address will not be published.