Description
This Meal Prep: Breakfast Bistro Box is a balanced, nutritious morning meal perfect for busy weekdays. It features protein-packed hard-boiled eggs, wholesome banana oat muffins made from scratch, and fresh fruit for a touch of natural sweetness. With each bistro box portioned for convenience, you can enjoy a quick, healthy breakfast at home or on-the-go.
Ingredients
Scale
Banana Oat Muffins
- 2 over-ripe bananas
- 1 cup oats
- 1 large egg
- 1/4 cup honey
- 1 teaspoon baking soda
- Optional add-ins: 1/4 teaspoon vanilla extract, 1/4 teaspoon cinnamon, chocolate chips, nuts, or fruit bits
Hard Boiled Eggs
- 12 eggs
Fruit for Filling
- 3 apples
- 2 large bunches of grapes
Instructions
- Preheat and prepare muffin tin: Preheat the oven to 350º F. Place 8 muffin liners into the muffin tin to prepare for baking the muffins.
- Blend oats: Add 1 cup of oats to a blender or food processor. Blend for 10 to 20 seconds until the oats reach a sand-like consistency.
- Make muffin batter: Add the 2 over-ripe bananas, 1 large egg, 1/4 cup honey, 1 teaspoon baking soda, and optional vanilla extract and cinnamon to the blended oats in the blender or processor. Blend until you get a smooth batter, about 30 seconds. Stir in any optional add-ins such as chocolate chips, nuts, or fruit bits if using.
- Fill muffin liners: Transfer the batter into the muffin liners, filling each about half full for perfect muffin size.
- Bake muffins: Bake in the preheated oven for 15 to 18 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Let muffins cool in the pan before transferring.
- Prepare for boiling eggs: Fill a large pot with enough water to fully submerge all 12 eggs. Cover with a lid and heat on high until the water boils.
- Cook eggs on stovetop: Reduce heat to medium. Slowly add each egg to the boiling water and let them cook for 10 minutes. Meanwhile, prepare an ice bath in a large bowl to cool the eggs later.
- Cool boiled eggs: Use a slotted spoon to transfer the eggs one by one into the ice bath to stop the cooking process. Leave in the ice bath until completely cooled, then peel the shells off.
- Pressure cook eggs (alternative method): Place a trivet at the bottom of the pressure cooker or Instant Pot. Add 1 cup of water. Carefully stack the eggs on the trivet.
- Set pressure cooker: Seal the Instant Pot lid and set the valve to seal. Cook on MANUAL or PRESSURE COOK mode for 3 minutes.
- Prepare ice bath while eggs cook: Simultaneously prepare a large bowl with ice water to cool the eggs after pressure cooking.
- Quick release and cool eggs: When the timer goes off, quick release the pressure, open the lid carefully, and transfer the eggs one by one into the ice bath to cool completely before peeling.
- Prepare fruit: Clean and prepare the fruit for the boxes. Slice apples and soak them in lemon water for a few minutes to prevent browning. Prepare grapes or other fruit as desired.
- Assemble bistro boxes: In each box, place 2 hard boiled eggs, 1 banana oat muffin, and 2 servings of prepared fruit. Cover and refrigerate until ready to eat.
Notes
- Use over-ripe bananas for sweeter and more flavorful muffins.
- You can choose between stovetop boiling or Instant Pot cooking for hard boiled eggs depending on your preference.
- Soaking apple slices in lemon water prevents browning and keeps them fresh-looking.
- The muffins freeze well if you want to prepare in advance and defrost before use.
- Feel free to vary the fruit to your taste or seasonal availability.
