Harvest Breakfast Bowls
These harvest breakfast bowls are a great way to use leftover roasted vegetables from dinner to make a quick, healthy and hearty morning meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 bowls 1x
- Category: Breakfast
- Cuisine: American
Scale
Ingredients
- 2 parsnips, peeled and sliced
- 1 butternut squash, peeled and cubed
- 1 pound Brussel sprouts, trimmed and halved
- 2 teaspoons olive oil + extra for cooking eggs
- 4 sprigs fresh rosemary
- 1/2 teaspoon sea salt
- 4 eggs + more as needed
- Optional: Parmesan cheese, to serve
Instructions
- Preheat oven to 400°F.
- On a large baking sheet, arrange parsnips, butternut squash, and Brussel sprouts.
- Drizzle vegetables with olive oil, season with salt and use your hands to ensure everything is well coated.
- Top vegetables with sprigs of rosemary, breaking them up as needed to cover more of the vegetables.
- Transfer baking sheet to the oven for 20 minutes until vegetables are roasted and golden brown.
- In a pan, crack and fry eggs sunnyside up (or cooked to your liking).
- Transfer cooked vegetables into bowls and top each portion with egg(s) to serve.
- Season with sea salt, pepper, and parmesan cheese to taste.
- Enjoy!
Nutrition
- Serving Size: 1 bowl
- Calories: 257 calories
- Sugar: 9 grams
- Fat: 8 grams
- Carbohydrates: 40 grams
- Fiber: 11 grams
- Protein: 12 grams
Keywords: egg, brussel sprouts, butternut squash, parsnips, savory, leftovers, healthy
Find it online: https://kaynutrition.com/2017/10/harvest-breakfast-bowls/
