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Avocado & Egg Breakfast Meal Prep

March 20, 2019

Avocado & Egg Breakfast Meal Prep


  • 1/2 cup brown rice
  • 6 large eggs
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 4 cups chopped kale
  • 1/4 cup freshly grated Parmesan
  • 1 avocado, halved, seeded, peeled and sliced


    1. In a large saucepan of 1 cup water, cook rice according to package instructions; set aside.
    2. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and halving.
    3. Heat olive oil in a large skillet over medium high heat. Add garlic and red pepper flakes, if using. Cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in kale until wilted, about 5-6 minutes. Stir in Parmesan.
    4. Place rice, eggs, kale and avocado into meal prep containers.

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