Hearty Breakfast Bowl with Roasted Vegetables
A nutritious and filling breakfast featuring roasted vegetables, eggs, and an optional grain, all in one satisfying bowl.
Equipment
- Baking sheet
- Oven
- Bowl
- Skillet/Pot (for eggs)
Ingredients
Main Ingredients
- 2 cups mixed vegetables (bell peppers, zucchini, onions)
- 1 tbsp olive oil
- Salt to taste
- pepper to taste
- 4 large eggs
- 1/4 cup shredded cheese (cheddar or mozzarella)
- 1/4 cup cooked quinoa or rice optional, for extra heartiness
- Fresh parsley or cilantro for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) as the first step.
- Toss the chopped vegetables with olive oil, salt, and pepper on a baking sheet, then roast for 20-25 minutes until tender and slightly caramelized.
- While the vegetables roast, prepare your eggs to your liking, such as scrambled, fried, or poached.
- In a bowl, combine the roasted vegetables with the cooked quinoa or rice, if you are using it.
- Top the vegetable and grain mixture with your cooked eggs and the shredded cheese.
- Finish by garnishing with fresh parsley or cilantro before serving your hearty breakfast bowl.
Notes
This recipe is highly customizable; feel free to use your favorite vegetables and adjust seasoning to taste. For a richer flavor, you can add a pinch of paprika or garlic powder to the vegetables before roasting.