Recipe, Whole 30

Meal Prep Hack: Sheet Pan Eggs in 6 Minutes

MEAL. PREP. GAME. CHANGER.  

I’ve been meal prepping since before meal prep was even a thing, and this trick may be the best I’ve seen.  Here is a new way to bulk prep eggs in under 6 minutes. Perfect when cooking for big crowds or for weekly meal prep – especially during a Whole 30!

You’ll need eggs, cooking spray (I like Primal Kitchen’s Avocado Oil) or parchment paper, and seasoning of your choice.  

Method:  Prepare your sheet pan by either lightly spraying the bottom with cooking spray or lining with parchment paper.  ( I tried both methods: cooking spray tasted a tiny bit better however parchment paper was a much easier clean up, so you decide!) 

Crack eggs (as many as you want – I’ve made up to 12!) and season with S+P or any seasoning you like (I’m currently obsessed with Trader Joe’s Everything Bagel Seasoning.) Put the eggs in a 425 degree preheated oven for 5-6 minutes. Watch closely the last two minutes to make sure the eggs are cooked to your liking!

Keep your nutrition in line and save time on busy mornings by making your eggs on Sunday.  They can be stored in an airtight container in the fridge to use throughout the week for easy protein – think breakfasts (add a side of bacon and sliced avocado) or to put on sandwiches, salads or hashes.   

We’ve made them twice now and we are hooked!  The boys love them on breakfast sandwiches, Mike adds them to pretty much every meal and I like them just the way they are!  

Here are mine from yesterday: 

I know what you’re thinking: reheated eggs don’t sound great. Of course they are best right out of the oven, but they really are good reheated in the microwave — especially knowing I’m getting a healthy protein without prep time!

I’m actually having them for breakfast this morning. Let me know if you try them!

Recipe, Whole 30

Stuffing or Dressing?

I was born and raised in the South where we eat dressing on Thanksgiving. Mike grew up in Maryland eating stuffing.

So what’s the difference? Well, technically the difference is how they’re cooked. Stuffing is a mixture used to stuff the turkey before cooking. Whereas dressing, comprised of similar ingredients, is cooked in a pan outside of the turkey. These days the two terms are used interchangeably depending on where you live.

Regardless of which side you’re on, we can all agree that a Thanksgiving menu isn’t complete without it.  Here’s my healthy spin on stuffing/dressing made with sausage, frozen riced cauliflower (hello easy!), apples and seasoned with fresh herbs.

Cauliflower and Sausage Stuffing/Dressing

Ingredients:

-2 pounds sweet or spicy Italian sausage, casings removed OR breakfast sausage*

-8 cups of riced cauliflower (2 bags of frozen, riced cauliflower)*

-2 small yellow onions, chopped

-1 cup celery, chopped

-2 granny smith apples, unpeeled and chopped

-2 tablespoons chopped flat-leaf parsley

-1 tablespoon sea salt

-1 teaspoon freshly ground black pepper

-2 eggs, whisked

-1/2 cup dried cranberries

-1/2-1 cup chopped pecans (optional)

Directions:

1. Preheat oven to 300.

2. Brown sausage in a pan.

3. Remove sausage from the pan and add onions, celery and apples. Cook until tender.

4. Add sausage back into pan with the apple mixture. Stir in cauliflower and allow to heat through.

5. Season with salt, pepper, and parsley.

6. Remove from heat and allow to cool slightly. Stir in cranberries. Next stir eggs in and mix well.

7. Pour mixture into casserole dish.

8. Top with chopped pecans if desired.

9. Bake at 300 for 30 minutes or until set. Keep an eye on the pecans on top to be sure they don’t burn.

Notes:

*I tested the recipe using breakfast sausage from Whole Foods. This is not Whole 30 compliant. This recipe can be made W30 compliant by using ground pork in place of the sausage or making your own sausage.

*Fresh cauliflower can be used in place of frozen. Rice or chop into bite sized pieces.