🥗 Meal Prep Friendly — one cook, ~8 servings
The best thing you can do with leftover chile colorado: fold it into eggs. Five-minute, protein-first mornings off one weekend cook.
Instructions:
- Warm the beef. Put the ½ cup of chile colorado beef in a nonstick skillet over medium heat, about 2 minutes, breaking it apart with the spatula until it's sizzling and the sauce has loosened.
- Whisk the eggs with a pinch of salt while the beef heats.
- Drop the heat, add the eggs. Turn the burner to medium-low, pour the eggs over the beef, and let them set for 15–20 seconds before you touch them.
- Fold, don't stir. Sweep the spatula slowly across the pan in big folds until the eggs are just set but still glossy — 60–90 seconds. Pull the pan off the heat a beat early; they finish cooking on the way to the plate.
- Finish. Cotija over the top, serve over the sliced avocado to keep it low-carb.
Meal-prep portioning:
This is the built-in second life of the rice-bowl cook — the beef is the prep, the eggs scramble fresh in 5 minutes. Reserve 2 cups of beef when you portion the bowls and breakfast is already done for the week.
Meal-prep storage (general USDA guidance): refrigerate cooked portions up to 3–4 days; freeze anything beyond that.
Reheating: microwave a container 2–3 minutes, stirring halfway, with a splash of water to loosen the sauce — or rewarm in a skillet over medium heat until steaming hot throughout.
High-protein, lower-carb by design — the bomb is the flavor; your macros come from the lean protein and sides you choose. (Qualitative only — per-serving nutrition varies with your meat and portions.)
One bomb, one cook, a week of real food. Get your bombs →
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