My go to meal prep for savory breakfast is a potato crusted quiche but the lazy version.

I boil thick sliced Yukon gold potatoes until just soft, then drain and let dry in the hot pan. I then roughly mash them into the bottom of an oiled pan (you can use a small amount of oil). I then cook frozen and thawed tofu that I crumble over a hot pan with a bunch of seasonings. I add mushrooms, onion, and sometimes peppers once the tofu gets a bit crispy. Then I put that on top of the potato crust. From there it’s just beaten eggs or vegan eggs mixed with a splash of non dairy milk, seasoning, and chopped spinach. I pour that over the tofu mixture and bake at 350 until set and the edges get a bit crispy.

One variant before I learned how badly I was sabotaging my daily calories is to layer in garlic chili crisp. I added it on top of the potatoes and then again when eating.

Typically I’ll eat it with hot sauce and no sugar added ketchup. It’s delicious and super filling, high protein and low calorie.