Tuscan Egg Bake for Breakfast and Chicken Parmesan for Lunch.
I’ve always struggled with getting vegetables into my diet but getting some vegetables into my breakfasts was even more difficult for me. There is just something about eating vegetables first thing in the morning that makes them so much more unpleasant. The Tuscan Egg Bake was developed to try and get some leafy greens into my day without really noticing them. This recipe is a crowd favorite in the Facebook group. It packs lots of flavor with the sausage and feta cheese sprinkled in.
The Chicken Parmesan recipe uses ground Cheerios instead of breadcrumbs as a gluten free coating. You could also use corn Chex or corn flakes. It’s not really possible to keep the outside crispy with meal prepping but it will still taste great. The zucchini is left raw here. It will cook in the microwave upon reheating. You also don’t want to salt it before storing. Salt will encourage moisture out of the zucchini and you’ll have a puddle of water in your dish.
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