🍳Evey’s Big Breakfast 🍳

🍳Evey’s Big Breakfast 🍳

* 12 ounces russet potatoes, diced*
* 3 tablespoons olive oil, divided
* 2 cloves garlic, minced
* 1/2 teaspoon dried thyme
* Kosher salt and freshly ground black pepper, to taste
* 8 large eggs, lightly beaten
* 1/4 cup reduced fat shredded Mexican blend cheese
* 4 slices bacon*
* 12 ounces broccoli florets, about 2-3 cups
* Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
* Place potatoes in a single layer onto the prepared baking sheet. Add 1 tablespoon olive oil, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
* Place into oven and bake for 25-30 minutes, or until golden brown and crisp; set aside.
* Heat remaining 2 tablespoons olive oil in a large skillet over medium high heat. Add eggs, and cook, stirring occasionally, until they just begin to set; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes. Top with cheese; 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 mins, or until cooked through and vibrant green.
* Place potatoes, eggs, bacon and broccoli into meal prep containers. ⁣
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