Roasted Vegetable Breakfast Bowls
  • Breakfast & Desserts 2
Roasted Vegetable Breakfast Bowls
  • Breakfast & Desserts 2
Servings:

Ingredients

Prep
  • 3 sweet potatoes
  • 1 red onion
  • 2 T extra-virgin olive oil
  • 1 T Montreal Steak Seasoning
On Cooking Day
  • 16 oz chopped kale or baby kale
  • 12 eggs

Instructions

To Assemble
  1. Chop sweet potatoes into 1″ cubes and add to a large zipper bag.
  2. Cut onion into chunks, slightly larger than sweet potatoes and add to bag.
  3. Put next two ingredients in bag. Zip and shake to mix.
To Cook
  1. Spread vegetables on baking sheet sprayed with non stick spray. Bake at 425 for 20 minutes or until sweet potatoes are soft.
  2. Wilt kale in non-stick skillet on medium high heat for 3-4 minutes or until reaches desired state. Toss kale with roasted vegetables.
  3. Cook eggs as desired and layer each bowl with veggies and top with eggs.

Ingredients

Prep
  • 3 sweet potatoes
  • 1 red onion
  • 2 T extra-virgin olive oil
  • 1 T Montreal Steak Seasoning
On Cooking Day
  • 16 oz chopped kale or baby kale
  • 12 eggs

Instructions

To Assemble
  1. Chop sweet potatoes into 1″ cubes and add to a large zipper bag.
  2. Cut onion into chunks, slightly larger than sweet potatoes and add to bag.
  3. Put next two ingredients in bag. Zip and shake to mix.
To Cook
  1. Spread vegetables on baking sheet sprayed with non stick spray. Bake at 425 for 20 minutes or until sweet potatoes are soft.
  2. Wilt kale in non-stick skillet on medium high heat for 3-4 minutes or until reaches desired state. Toss kale with roasted vegetables.
  3. Cook eggs as desired and layer each bowl with veggies and top with eggs.
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