Nov 15, 2021
In Recipe Swap
I did my first W30 with Jessica this past spring. We would have weekly Zooms. One of the gals kept saying how amazing her breakfast was and you just have to try it. Well, I did and have never looked back. This has been my breakfast nearly every day since May, long after my W30 concluded. I am a big meal prepper and this layered dish would be overwhelming on a daily basis if I didn't prep in bulk. Sweet potatoes Peel and slice. Place on sheet pan (I lay down parchment first, for easier clean up), sprayed w olive oil. Cook in preheated 400 degree oven for 10-12 minutes, or until texture you like. Cool, then place in tupperware: a layer of parchment, cut to the tupperware size, a layer of potato slices, a layer of parchment, a layer of potatoes. etc. Eggs I cook 6-8 eggs in my Instant Pot on the egg setting. Cool in bowl of ice water. Peel all. Egg slice all. Place in tupperware. Avocado smash I buy 4 avocados at a time, cut in half, scoop into bowl. Garlic press 4 cloves of garlic (or one to each avocado) Smash. I used a potato masher. Transfer to tupperware. Precut cherry tomatoes to your preferred size. Transfer to tupperware. Applewood W30 approved bacon I buy and cook two packages at a time. Lay slices on sheet pan w raised edges. Place in cold oven. Turn oven to 425 degrees. Cook 20 minutes, then check every 1-2 minutes, until it reaches texture you like. Cool on paper towels. Using kitchen shears, cut into pieces. Transfer to tupperware. Place all in fridge until ready to use. On weeknights, I build each layer on a plate, leaving off the bacon (as it would lose its texture if kept long with the wet ingredients). I wrap in cellophane and place in fridge. In the morning, I pull out the plate and the tupperware of bacon and enjoy!