Egg Breakfast Bowls

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 1x
  • Category: Breakfast
  • Cuisine: American
Units Scale



  1. Preheat oven to 400°F.
  2. On a large baking sheet, arrange parsnips, butternut squash, and Brussel sprouts.
  3. Drizzle vegetables with olive oil, season with salt and use your hands to ensure everything is well coated.
  4. Top vegetables with sprigs of rosemary, breaking them up as needed to cover more of the vegetables.
  5. Transfer baking sheet to the oven for 20 minutes until vegetables are roasted and golden brown.
  6. In a pan, crack and fry eggs sunnyside up (or cooked to your liking).
  7. Transfer cooked vegetables into bowls and top each portion with egg(s) to serve.
  8. Season with sea salt, pepper, and parmesan cheese to taste.
  9. Enjoy!