Beef & Bacon Breakfast Bowls

Potatoes

1. 1

   Cube 600 g potatoes, season with 3 g garlic powder, 3 g onion powder, 3 g paprika, 2 g salt and 1 g pepper; toss until coated, spread on a sheet pan and bake at 450°F for 30 minutes, tossing halfway.

Beef & Bacon

2. 2

   Cook 2 lb 96/4 beef together with 10 chopped slices of beef bacon and 7 g Kinder’s Salt, Pepper & Garlic Blend until browned and cooked through.

Egg Scramble

3. 3

   Scramble 7 eggs with 16 oz egg whites, adding 2 g onion powder, 2 g salt and 1 g pepper.

Cottage Cheese Sauce

4. 4

   Blend 300 g cottage cheese with 15 g melted salted butter, 3 g pepper, 2 g onion powder and 1 g garlic powder until smooth.

Final Assembly

5. 5

   Combine the cooked beef and bacon with the scrambled eggs, baked potatoes, the bag of fat‑free mozzarella (198 g), and the cottage cheese sauce; mix well and divide into 7 meal‑prep containers.