These breakfast recipes are easy to make, big on flavor, and perfect for meal prep.
These two breakfast meal prep recipes are clean, easy to make, and tasty breakfast recipes. This meal prep for breakfast will last 3 days and are really tasty.
I hope you try these breakfast meal prep recipes.
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So what are your impressions of the Breakfast Recipes video? I hope you enjoyed it! I liked sharing it. I’d definitely like to make it myself!
Anyway, welcome! My name is Marc Gil and this is Live Well Corner. I’m happy that you’re here this fine day. I really love checking out great weight-loss recipe videos. I’m not the only one, it seems. 🙂
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Diet plans are in no short supply, my friend. If you’re like me, you’re probably overwhelmed by all of the options.
As such, when you’ve made your choice, and prepping healthy meals is the next step, you need to adhere to your chosen diet plan. A lack of focus is often to blame for weight loss failure. This often takes people back to the very beginning.
You’d be well served, for this very reason, to build up an online library of recipes within your chosen plan. So you’d want to compile videos ONLY related to raw-food veganism, if that happens to be your chosen diet plan.
This is extremely important.
Hopping from one diet to the next is certainly something that I’ve done in the past. And when I really think about it, there’s only one reason why…
Food and beverages that one diet permits, and perhaps even encourages, a totally different diet plan is likely gonna limit. The grass always seems greener on the other side. And let’s be honest here. Recipe videos are oftentimes 100 percent hard to resist. 😉
Clearly, you need to stick to your chosen diet plan long enough to see results. Of course, it could be said that any diet that focuses on all-natural foods and reasonable portion sizes can be enough all on its own.
I’m no diet or fitness guru, but I see merit in that. Put the right amounts of the right fuel into your body, and reap the rewards of a healthy body and physique. Add some exercise into the mix and look out!
No doubt that this is conventional weight loss advice. As well it should be!
Of course, not all diet plans follow this model. And even if they don’t, you may want to stick with them anyway. Macro-nutrient ratios are a key focus of many diet plans out there. And you may not want to play around with those.
Stick to the plan. Give yourself a fighting chance!
So Here’s What I Recommend…
Go to my Weight Loss recipe videos category page right here on the site. There are more than enough videos to keep you interested and happy.
After that, go ahead and start bookmarking the videos that you like in your browser. Save them in a new bookmark folder which can be labeled “Weight Loss Videos,” unless there’s another name you like better.
And if you haven’t already, sign up to my newsletter to be notified whenever new videos are featured here on Live Well Corner. My valued newsletter subscribers also receive lots of highly effective weight-shedding tips and tricks which can have a tremendous impact on your health and happiness!
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To you at your very best,
FOR THE HASH:
- 6 ounces ground lamb or any ground meat
- ¾ teaspoon each smoked paprika & cumin
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 1 red onion sliced
- 1.5 medium size sweet potatoespeeled
- 1 red bell pepper diced
- 3 ounces baby spinach
- 3 eggs
- Fresh basil
- Olive oil
- Kosher salt
- Fresh cracked pepper
FOR THE FRITTATA:
- 4 ounces ground lamb or any ground meat
- ½ red onion diced
- ½ sweet potato peeled
- ½ red bell pepper
- 3 ounces baby spinach
- 6 eggs
- Fresh basil
- Olive oil & extra virgin olive oil
- Kosher salt
- Fresh cracked pepper
- Put the ground lamb for both recipes in a medium size bowl and season with the smoked paprika, cumin, oregano, cayenne, ½ teaspoon salt, a few cracks of pepper, and mix very well using your hands.
- To poach the eggs, bring a wide pan of water to a bare simmer, not boiling, and rub a little oil inside 3 ramekins. Place those ramekins in the water and then crack 3 eggs directly into the ramekins. Cook for 3-4 minutes, making sure not to overcook the egg yolks. Carefully remove from water and scoop the egg out of the ramekin. Eggs will keep in the fridge for 3 days and can be re-heated by dipping them into simmering water for 20 seconds, or immersing in hot water from the tap for 1 minute.
- For the hash, pre-heat a cast iron pan over medium heat with 2 teaspoons of oil. Wet your hands and form small meatballs and put them directly in the pan, use 6 ounces of the lamb(just over half). Cook for 6-8 minutes, or until cooked through. You can cut a meatball in half to make sure it’s done. Remove meatballs from pan.
- Peel the skin off the sweet potatoes and cut them into small cubes, if they are too big they won’t cook evenly. Place sweet potatoes in the same pan as the meatballs, add 1 more teaspoon of oil, and cook over medium heat for 5 minutes. Slice the red onion into strips, making sure they are not too thin, add them to the pan and cook for 5 more minutes. Add 1/4 teaspoon of salt and a few cracks of pepper to the pan and cook until the sweet potatoes are cooked through, about 3-5 minutes. Add the diced bell peppers and cook for 2 minutes. Chop the spinach a couple times and add to the pan along with the meatballs, another ¼ teaspoon salt, and a few cracks of pepper. Cook for a couple minutes, or until the spinach has wilted. Remove from heat and slice a few basil leaves and add to the pan. Serve the hash with the poached eggs and enjoy! Everything will keep in the fridge for 3 days, but can’t be frozen. Re-heat the hash in the microwave or in a pan, and re-heat the poached eggs like I mentioned above.
- For the frittata, pre-heat oven to 400 F and bring a small pot of water to a boil. Chop the peeled sweet potato into cubes that are a bit larger than what you used for the hash, add to the boiling water along with a pinch of salt and cook for 7 minutes, or until cooked through. Drain and set aside.
- Pre-heat a 8 or 9 inch non-stick pan over medium heat along with 1 teaspoon of oil. Add the seasoned remaining lamb to the pan and break in up with a wooden spoon. Cook for 3-4 minutes, or until half way cooked and then add the diced onions and red peppers along with ¼ teaspoon salt and a couple cracks of pepper. Cook for 3 minutes and then add the cooked sweet potatoes along with the spinach that has been chopped a couple times. Cook for 2 minutes, or until the spinach has wilted.
- Meanwhile, vigorously whisk the eggs in a bowl until light and airy and add to the pan. Use a rubber spatula to continuously stir the eggs and prevent any large curds/chunks of eggs to form. Cook for a few minutes, or until the eggs look wet but have started to form together a little bit. Smooth everything out and place the pan in the oven for 7 minutes. Remove from oven and use a clean spatula to carefully remove the frittata from the pan.
- While the frittata is cooking, make the basil oil by adding a small handful of basil leaves to a pestle and mortar along with a pinch of salt and 1 tablespoon of extra virgin olive oil. Grind together the ingredients until a paste forms and add enough oil to make it loose and oily, about 2 tablespoons.
- When time to serve the frittata, drizzle some basil oil over the top and enjoy! The frittata will keep in the fridge for 3 days or can be frozen for 2 months. The basil oil can be kept in the fridge for 1 week. When time to re-heat the frittata, place in a 300 degree F oven for 5 minutes or gently re-heat in the microwave.
Macros per serving of hash, recipe makes 3 servings
353 calories per meal
22.6 grams of fat per meal
18.5 grams of carbs per meal
18.3 grams of protein per meal
3.5 grams of fiber per meal
Macros per serving of frittata, recipe makes 3 servings
295 calories per meal
20.3 grams of fat per meal
8.1 grams of carbs per meal
20 grams of protein per meal
2.5 grams of fiber per meal
Macros for the basil oil:
120 calories & 14 grams of fat per tablespoon