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4 meal prep containers with the avocado, egg, toast and tomatoes
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5 from 18 votes

Avocado and Egg Breakfast Meal Prep

This avocado and egg breakfast meal prep is perfect for busy mornings and meals on the go. This healthy make-ahead recipe is so satisfying!
Course Breakfast
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 292kcal
Author Yumna Jawad


  • 6 eggs
  • 1 avocado
  • 2 cups grape tomatoes
  • 6 sliced whole wheat bread cut diagonally


  • Place the eggs in a saucepan. Pour enough cool water over the eggs until fully submerged.
  • Bring the water to a rolling boil uncovered. Turn off the heat, cover the pan and allow the eggs to cook according to the desired doneness: 7 to 12 minutes for medium to hard boiled.
  • Prepare a bowl with ice and water. When the eggs reach the desired cooking time, transfer the cooked eggs with a slotted spoon to the ice water to cool completely before peeling.
  • Tap the eggs against a flat surface, roll and then peel the shell. Rinse the eggs under cold water if you need to remove any leftover pieces of the shell.
  • Slice the eggs in half lengthwise and divide between the meal prep containers. Divide the avocado, grape tomatoes and toast evenly.


Storage: The boiled eggs will keep well in the fridge for up to 7 days.


Calories: 292kcal | Carbohydrates: 25g | Protein: 15g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 246mg | Sodium: 269mg | Potassium: 616mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1052IU | Vitamin C: 15mg | Calcium: 95mg | Iron: 3mg