The perfect use for dinner leftovers, these harvest breakfast bowls are the best way to use up your roasted veggies to make a hearty morning meal.
If there is one thing that frustrates me more than anything when it comes to nutrition, it is the concept that are specific foods are meant for specific meals. The idea that “breakfast foods” should only be eaten at breakfast, “lunch foods” should only be eaten at lunch, and “dinner foods” only eaten at dinner is so weird when you think about it. The reality is that there actually are no “breakfast foods”, “lunch foods” or “dinner foods”, there is only food, and everything else we add to it is just a label, which is exactly why I want to share these harvest breakfast bowls.
I didn’t always think this way. The thought of including vegetables as breakfast would send the old me running for the hills; breakfast was meant for cereal, toast, granola, or something sweet that actually made breakfast closer to dessert. I still remember watching a friend eat chicken for breakfast and thinking that he must have lost his mind because it seemed so strange. It probably took me years to realize that food is just food, and you can actually eat it whenever you want. The truth is, the only reason we associate certain foods with certain meals is that we are fortunate to have the option to, and good marketing has led us to believe this is true. It’s not often you see a commercial for breakfast chicken or dinner eggs, but guess what, they both work just as well. In many cultures, breakfast is simply another meal and an ideal place to use up any extra leftovers from the night before.
I made these harvest breakfast bowls with parsnips, butternut squash, and Brussels sprouts, but you can truly use any fall vegetable you like or leftover dinner veggies. Just warm them up, put an egg on top, and breakfast is served!
More Healthy Breakfast Bowls:
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
- 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
- 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.
- 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