Meal Prep: Breakfasts for Two

by Melissa
My husband and I are very different when it comes to what we need and want for breakfast. He prefers something heavier and I prefer something lighter. 

Since we are both busy and on the go I have been working on finding an easy to prep option that is homemade and healthy for both of us.  I think I may have found a solution to this with my easy sheet pan eggs!

Easy Sheet Pan Eggs


  • 10 eggs
  • Dash of Salt and Pepper
  • 4 cups spinach
  • 1/2 cup milk
  • Vegetables for eggs (I like diced onion and mushroom!)


  1. ​Preheat oven to 350 degrees. Whisk together eggs, milk, salt and pepper. Stir in vegetables.
  2. Line a 13x9 pan with parchment paper and pour egg mixture in pan. Place in oven for 20 minutes or until eggs are cooked through.
  3. Once the eggs have cooled, use a pint glass to cut out circular shapes. Save the remainder.
  4. Wrap the circular cutouts in paper towel and store in fridge. Break apart the remainder of the eggs into bite-sized pieces and portion into 5 small containers.

For a heavier breakfast:

Each morning, pull out one circular cut out of egg, one English muffin and whatever toppings you like. My husband has just been using a slice of cheese. Microwave breakfast sandwich for 1 minute and you're ready to go!

For a lighter breakfast:

At the same time as the eggs are cooking, I usually throw a whole bunch of veggies in the oven to roast as well. I prefer mushrooms, onions, grape tomatoes and spinach. I get a double dose of veggies in the eggs and in the veggies I roast. I then portion all the bit sized pieces of eggs and roasted veggies between five containers for the week. Sometimes I add some avocado in the morning if I have it on hand.

Having the cooked eggs on hand works so well, neither of us spend more than 1 miute getting our breakfast ready in the morning. It's been so helpful on those busy days!

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