Name: Harvest Breakfast Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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

Harvest Breakfast Bowls

Author: Stephanie Kay

These harvest breakfast bowls are a great way to use leftover roasted vegetables from dinner to make a quick, healthy and hearty morning meal.

Author: Stephanie Kay
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 bowls
Category: Breakfast
Cuisine: American

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

Find it online: https://kaynutrition.com/harvest-breakfast-bowls/