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Southwest Breakfast Meal Prep

Serves 2     adjust servings


  • 2 Tbsp olive oil
  • 2 medium sweet potatoes, peeled and diced
  • 1/4 cup purple onion
  • 1 (15 oz) can black beans, drained
  • 2 cups baby spinach
  • 4 eggs
  • 2 Tbsp milk or heavy cream
  • 1/2 cup cherry tomatoes, halved
  • 1 avocado, pitted, peeled and diced
  • 1/2 cup diced green onion
  • 1/4 cup cilantro, finely chopped
  • Juice of 1/2 lime
  • Salt and pepper, to taste


In a large skillet, heat olive oil over medium-high heat. Add sweet potatoes and purple onion, cover and cook for 15 minutes or until tender, stirring every 2-3 minutes. If potatoes begin to brown, turn heat down to medium. Once tender, Add black beans and spinach. Cook just until spinach begins to wilt. Transfer to 2 cup section in meal prep container.
Wipe skillet clean and return to stove over medium-low heat. Drizzle 1 Tbsp olive oil into skillet, add eggs and cream, salt and pepper lightly. Scramble eggs until fluffy. Place in 1 cup portion of meal prep container.
In a small bowl, stir together tomatoes, avocado, green onion, lime juice and cilantro. Spoon over eggs.

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