Meal Prep-Friendly Perfect Bacon & Eggs

Meal Prep-Friendly Perfect Bacon & Eggs

• 15 eggs
• 32 oz Greek yogurt (I like 5% Fage)
• 1/3 cup chopped fresh parsley
• 1/3 cup chopped fresh dill
• 4 cloves minced garlic
• Zest and juice of 1 juicy lemon
• 4 tbsp butter
• 2 1/2 tbsp EVOO
• 1 tbsp Aleppo pepper
• Flaky salt
• 5 slices thick cut bacon
• 5 slices sourdough bread
• 5 cloves garlic
• 5 cups raspberries

1. Make the bacon. Lay the bacon onto a parchment-lined sheet pan so they're not touching, then put into a cold oven and turn the heat to 400°F. Cook until it's the doneness you like! Every oven is different, so pay attention the first time you do this. For me, it's typically done around 10 minutes or so after the oven preheats. When they're done, remove from the oven and transfer to a paper towel-lined plate to finish cooling and crisping up.
2. Make the garlic herb yogurt. Add the yogurt, chopped herbs, minced garlic (I use a garlic press to make it extra easy) and lemon juice and zest to a bowl and mix to combine. Season with salt and pepper to taste and set aside.
3. Make the Aleppo pepper butter. Melt the butter in a medium skillet over medium low heat. Once the butter is melted, add the EVOO and Aleppo pepper and turn off the heat. Let that mixture steep for 5-10 minutes while you make the eggs.
4. Make the eggs. Fill a large skillet or sauté pan with a couple inches of water and bring almost to a simmer. Meanwhile, crack your eggs into a sieve to get rid of any liquidy egg whites, then transfer them to a bowl. When the water is ready, add all the eggs in at once. Cook for a couple minutes then flip and cook for another minute or two, or until the doneness you like. Remove with a slotted spoon. If eating right away, transfer to a paper towel, otherwise transfer to a Tupperware filled with cold water to store.
5. If you want to toast your bread in a pan with some oil, go ahead and do that now, otherwise the toaster is fine! Once the bread is toasted, cut the end off a clove of garlic and rub the cut side all over the bread.
6. Assemble and eat! Plop a 5th of the yogurt onto a plate, top with a few poached eggs, and drizzle with a tbsp and a half of the Aleppo butter. Season with flaky salt and garnish with some more dill if you'd like, then serve with a couple slices of crispy bacon, a slice of crusty, garlicky sourdough bread, and a cup of fresh raspberries.

• If you use all full fat ingredients and large slices of sourdough like I did, each serving will be about 800 calories. You can lower the calories by opting for a lower fat yogurt, smaller slices of bread, using a little less Aleppo pepper butter, etc. without affecting the protein amount very much!

Storage and Reheating for Meal Prep

• Bacon: Cooked bacon will last 4-5 days in the fridge, or in the freezer for 1-3 months. Reheat in the microwave between paper towels for 10-20 seconds, in the air fryer at 350°F for about a minute, or on the stovetop for :30 to a minute.
• Poached eggs: Will last 5 days in the fridge. Store submerged in cold water. Reheat by adding to a sieve or slotted spoon and submerging in very hot tap water. Transfer to a kitchen towel or paper towel to remove excess liquid before serving.
• Yogurt: Will last 5 days in the fridge in an airtight container.
• Aleppo butter: Can be stored for 7-10 days in the fridge.

Micronutrient Highlights (per serving)

109% choline, 108% selenium, 92% vitamin B2, 87% vitamin K, 70% vitamin B12, 55% vitamins B5 + C, 54% vitamin A, 50% phosphorus, 41% vitamin B1, 40% calcium, 38% folate, 33% zinc, 27% iron

Breakfast