Breakfast
Veggie Breakfast Meal Prep on the Stove
If you’re looking for a especially unfussy and healthy meal prepped breakfast then look NO FURTHER than these Veggie Bowls!
- 4 servings
- Prep 20 minutes
- Cook 35 minutes
- Total 55 minutes
If you’re looking for a especially straightforward and healthy meal prepped breakfast then look NO FURTHER than these Veggie Bowls! They’re versatile based on what’s in season/ in your fridge and they’re such an standout breakfast!
I posted this dish on Instagram in the “Recipes my Girlfriend has made me” and I figured that it also deserved a nice spot here on the blog because it’s UNFUSSY but seriously worth the pot.
The idea of a bunch of veggies for breakfast seemed SO ODD to me at first but now I’m wondering why I haven’t been eating them for breakfast more in my life!
We’re going to keep this one short and sweet today. Here’s what we put in our veggie breakfast bowls:
- Cauliflower
- Broccoli
- Tater tots
- Cheese
- topped with eggs
- Other things we’ve tried and liked: zucchini, asparagus, bell pepper, squash, roasted potatoes.
While we genuinely love using tater tots, you could also roasted potatoes with the veggies and use those instead. This would be a slightly healthier and cheaper option. We only genuinely love tater tots:)
For protein: sometimes we add sausage to the bowls as well (I’m vegetarian and like the Morning Star veggie sausage). That’s a great option if you’re looking to add additional protein to the bowls. You could also try mixing in some bacon, chorizo or any other protein that you prefer.
As usual, if you end up making this dish, please snap a photo and tag me on Instagram @! I always love to see what y’all are making from my blog.
The recipe
Veggie Breakfast Meal Prep on the Stove
These Veggie Breakfast Meal Prep bowls are especially simple to make and easily customizable for your preferences!
- 4 servings
- Prep 20 minutes
- Cook 35 minutes
- Total 55 minutes
Ingredients
- 2 large heads of broccoli (cut into bite sized pieces (about 4 cups))
- 1 large head of cauliflower (cut into bite sized pieces)
- 4 cups of tater tots or roasted potatoes (this end up being about 10 tater tots/ 1 serving per bowl)
- 1 ½ tablespoons of olive oil
- salt and pepper to taste
- 1 teaspoon each of: Italian seasoning (garlic powder, onion powder)
- ½ cup of shredded cheese of choice (about 2 tablespoons per bowl)
- Optional for serving: fried eggs
Method
- 1
Pre-heat the oven to 425 degrees F.
- 2
Place the broccoli and cauliflower on a large baking sheet. Drizzle with the olive oil and sprinkle on the salt, pepper, Italian seasoning, garlic powder, and onion powder. Toss to combine and coat the veggies.
- 3
Spread in an even layer and roast for 3-40 minutes, flipping halfway. I like my veggies to get a little crispy around the edges but feel free to roast a little less as desired.
- 4
Divide the veggies, tater tots, and cheese evenly among meal prep containers. Place in the fridge until ready to eat.
- 5
Once ready to serve, heat the veggie bowls up (we do about 1 minute in the microwave). Fry 2 eggs to your liking and serve over top of the veggies. ENJOY!
Cook notes
Veggies: you can use whatever veggies you would like! I often throw other things in based on seasonality and what I happen to have in the fridge that week. Spices: use whatever you would like! The combo listed above is a go-to of mine but I’ve used curry spices before as well as taco seasoning. Protein: sometimes we add sausage to the bowls as well (I’m vegetarian and like the Morning Star veggie sausage). That’s a great option if you’re looking to add additional protein to the bowls. You could also try mixing in some bacon, chorizo or any other protein that you prefer.
