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Clean Eating Country Breakfast Bowls

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Do yourself a favor.  Make a double batch of these Clean Eating Country Breakfast Bowls.  Eat one batch NOW (like, right now.  Don’t wait.) and freeze the other batch.  You will love this favor!

Clean Eating Country Breakfast Bowls
Clean Eating Country Breakfast Bowls

Clean Eating Country Breakfast Bowls

Author: Heidi Boortz
Servings : 4

Ingredients

  • 4 sweet potato peeled and diced small
  • 1 onion slivered
  • 1 red bell pepper seeded and diced
  • 2 cups broccoli chopped
  • 1 Tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 Tbsp unsalted butter
  • 10 egg
  • 1 1/2 cups salsa no sugar listed in ingredients
  • 2 cups pepper jack cheese grated
  • 4 tsp hot sauce optional

Instructions

  • Preheat oven to 400.
  • Combine diced potatoes, slivered onions, chopped red bell peppers, chopped broccoli, olive oil, smoked paprika, garlic powder, salt, and pepper in a medium bowl. Toss well to coat.
  • Arrange vegetable mixture in a single layer on a parchment-lined baking sheet. Bake at 400 for 25-30 minutes or until potatoes are soft.
  • Remove from oven and divide mixture evenly among 4 freezer- and microwave-safe bowls. (Oven-safe if serving immediately.) If serving immediately, reduce oven temperature to 350. If freezing, turn oven off.
  • While vegetables are cooking, heat butter in a medium skillet over medium heat. Crack eggs into a medium bowl. Whisk until frothy.
  • Cook eggs in hot skillet 4-5 minutes, stirring frequently. If freezing, leave eggs slightly undercooked. If serving immediately, cook eggs thoroughly. Divide eggs evenly among bowls, placing on top of potato mixture. Top evenly with cheese.
  • If freezing, cover tightly and freeze. To serve immediately, return to oven for 10 minutes to melt cheese. Top with salsa and hot sauce.
  • To cook after freezing, cook each bowl, uncovered, 1-2 minutes in microwave on high.

Notes

Hint: if you don't have individual au gratin dishes, you can make these in paper bowls or any oven safe dishes, which will make them easy to freeze and microwave later.
Variations:
•Bacon breakfast bowls: add cooked and crumbled uncured bacon with no sugar listed in ingredients between the potatoes and the eggs
•Sausage breakfast bowls: add cooked and crumbled uncured sausage with no sugar listed in ingredients between the potatoes and the eggs
•Steak breakfast Bowls: add grilled and sliced sirloin steak between the potatoes and the eggs (great use of leftover steak!)
Tried this recipe?Let us know how it was!
COMMENTS

This Post Has 3 Comments

  1. Seen this before but now looked at it closer. Since it can be frozen too I might have to try this one week for my breakfasts soon.

  2. I have tried baking sweet potatoes in recipes like this before that call for EVOO. They always burn because of the low smoke point with this oil. Have you encountered this with this recipe? I wonder why there are so many recipes out there calling for this oil which causes burning? Thoughts?

    1. Hi Darla,
      I have roasted sweet potatoes in EVOO many times at 400 and haven’t had an issue with burning. 400 is the highest I would go with EVOO but I haven’t had an issue at that temperature. I do always make sure my rack is in the middle position. Some ovens do seem to burn a bit hotter. I would say go down a bit on the temp if you keep getting burning or toss it often. I can’t say that I have had this issue though. I’m sorry.

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