Meal Prep – 3 Make Ahead Breakfasts

Ingredients

• Mason Jar Omelettes (makes 2 jars)
• 4 eggs
• Salt
• Pepper
• 1 tbsp sliced red Chilli and chopped Coriander
• 2 tbps diced chicken wieners
• 1 tbsp of Spring onion
• Egg & Salmon Salad stuffed croissants (makes filling for 8 Croissants)
• 4 hard boiled Eggs
• 2 tbsps Mayonnaise
• 1 tsp Dijon Mustard
• Salt
• Pepper
• ½ cup diced smoked Salmon
• 1 tsp diced Dill
• 8 Croissants
• Egg Burritos (makes enough filling for 6 Tortillas)
• 4 eggs
• Salt
• Pepper
• 4 tbsps Milk
• ¼ cup diced Chicken wieners
• ¼ cup diced Mushrooms
• ¼ cup diced green Peppers
• ¼ cup canned black Beans
• ½ cup Spinach
• 1 tsp Taco seasoning
• ¼ cup finely diced Coriander
• 1 tbsp x 6 Salsa per Burrito
• 2 tbsps x 6 of grated Cheese per Burrito
• 6 Tortillas

Instructions

1. Mason Jar Omelettes (makes 2 jars)
2. Grease the jars(for ease of cleaning) and drop 2 eggs in each
3. Add Salt and Pepper
4. Divide the rest of the ingredients between the two jars
5. This can be made ahead and stored in the fridge for 2 – 3 days
6. Shake before cooking
7. Remove the lid and place on a sheet of kitchen towel(for easy clean up) in the microwave
8. Microwave first for one minute and stir
9. Microwave for the second minute, but watch carefully and if the egg rises too much and is in danger of spilling, stop the timer
10. If still looking a little uncooked, zap for 10 seconds at a time
11. Cover with a clean lid if taking this on the go
12. Egg & Salmon Salad stuffed croissants (makes filling for 8 Croissants)
13. Dice the hard boiled eggs
14. Add the Mayo and the Mustard and all the other ingredients and mix well
15. Refridgerate overnight
16. When ready to serve, lightly toast the Croissants and make a well in the top center
17. Stuff with the filling
18. Salmon rose garnish and dill leaf is optional