Sometimes a weekend meal prep session can be easier said than done. It can be daunting to tackle a week’s worth of food at once — even if you know the payoff of a hassle-free week is waiting for you on the other side. Fortunately, this recipe is so simple that you’ll actually want to make a batch big enough to last you the entire week!
This breakfast-made-easy recipe for “bacon and eggers” — or a bacon, egg, and cheese sandwich without the bread — comes via Meal Plan Addict. It’s pretty simple: hard-boiling eggs, cooking bacon, and slicing cheese.
Once your eggs are boiled until the yolks are firm, it’s time to peel ’em and slice them down the middle. Then place a small slice of cheese and half a slice of bacon in between each egg slice and secure with a toothpick. You will have successfully assembled a bread-free mini-breakfast sandwich that can easily be enjoyed all week long!
As these are so quick to make and assemble, you can make them in large batches when hosting brunches or supplying an appetizer to a baby shower.
If you are feeling inspired to make some breakfast options in bulk, this recipe for low-carb egg muffins from Low Carb Yum will be great to try next.
You’ll start by cooking bacon, but removing it from the oven before it gets too crispy. From there, form bacon in a circle along the inside sections of a muffin tin. Whisk 12 eggs in a medium bowl and add grated cheese. Once combined, pour a little of the egg mixture into each of the muffin tin wells.
Bake until the eggs are set and remove to reveal these easy-to-eat muffins that are great to grab on your way out of the door in the morning.
These breakfasts are sure to make your morning more manageable and delicious — not to mention, protein-filled.
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