Ingredients
For 2 lunchboxes, you'll need:
- 4 eggs
- 4.2 oz (120 g) bacon
- ⅔ cup (80 g) walnuts
- 4.2 oz (120 g) cheese, cubed
- 5.3 oz (150 g) cherry tomatoes
- 5.3 oz (150 g) cucumber, sliced
- ½ cup (60 g) cashews
- 1 tablespoon (10 g) sesame seeds
Instructions
Cook the bacon in a skillet or in the oven until it reaches your preferred level of crispness.
Transfer it away from the cooking fat and allow it to cool before packing.
⚡ Flash Tip: Cook the bacon while the eggs are boiling so both components are ready at roughly the same time.
STEP-BY-STEP IMAGE: Use the bacon-cooking image here.
Place the eggs in a pot of water and bring to a boil.
Cook for 9–12 minutes for a hard-boiled finish. Cool the eggs, peel them, and slice each one in half.
🚫 Avoid This Mistake: Don't pack freshly cooked eggs while they're still warm. Cool them before assembling a chilled lunchbox.
STEP-BY-STEP IMAGE: Use the cooked and halved egg image here.
Arrange the hard-boiled egg halves and crispy bacon in the main sections of your lunch containers.
This creates the savory base before the vegetables, cheese, and crunchy sides are added.
For days when you want those same portable-lunch qualities in a different format, a High Protein Breakfast Egg Wrap can easily cross over into lunchtime territory.
STEP-BY-STEP IMAGE: Use the image showing eggs and bacon being placed into the lunchboxes.
Fill the remaining compartments with the walnuts, cubed cheese, cherry tomatoes, and sliced cucumber.
Try to separate wetter ingredients such as cucumber and tomatoes from foods you'd prefer to keep dry and crunchy.
STEP-BY-STEP IMAGE: Use the partially filled compartment lunchbox image here.
Add the cashews and finish with a generous sprinkle of sesame seeds for extra crunch and flavor.
Once everything is cool, close the containers and refrigerate until you're ready to pack them.
STEP-BY-STEP IMAGE: Use the completed overhead lunchbox image here.