Go Back
+ servings

Power Breakfast Veggie Bowl

Jennifer Katz RDN LDN CC
  • 1 small onion, chopped into 1-inch pieces
  • 1 medium red pepper, chopped into 1-inch pieces
  • 3 small zucchini, chopped into 1-inch pieces
  • 2 tablespoons olive oil, divided
  • 6 chicken breakfast sausage links
  • 3 eggs
  • 3 cups baby spinach, packed
  • 1 teaspoon salt, divided
  • ¼ teaspoon pepper, divided
  • ¼ teaspoon paprika
  • Preheat oven to 400 ℉. Line a rimmed baking sheet with parchment paper.
  • Arrange onions, peppers, and zucchini on lined baking sheet. Drizzle with 1 tablespoon plus 1 teaspoon olive oil. Sprinkle with 1/2 teaspoon salt, a pinch of pepper, and the paprika.
  • Roast vegetables for 10 minutes. Add sausage links to pan and roast for another 10 minutes.
  • Heat 1 teaspoon of olive oil in a small nonstick pan.
  • Whisk the 3 eggs and cook them in the heated pan. When they are just cooked remove from pan and divide into 3 glass storage containers.
  • Heat remaining 1 teaspoon of olive oil in the same pan. Add spinach and cook about 2 minutes until just wilted. Add some spinach to each of the containers.
  • Divide the roasted vegetables and sausage links between the 3 containers.
  • Can be reheated in a microwave on 50% power for 2 minutes or until warmed through.
I hope you'll try this recipe!Mention @freshbalancenutrition or tag #freshbalancenutrition!