“3-Ingredient Roasted Breakfast Bowl For Stunning Mornings” (Note: The title focuses on simplicity with “3-Ingredient” highlighting key components, pairs “roasted breakfast bowl” naturally, and uses “stunning” as the power word with positive sentiment—all within 60 characters.)
A hearty and healthy breakfast bowl featuring roasted potatoes, broccoli, and carrots topped with a perfectly cooked egg.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 2–3 servings 1x
- Category: Breakfast
- Method: Roasting, Pan-frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1½ lbs baby potatoes, halved
- 1½ cups broccoli florets
- 1 cup carrots (whole baby carrots or sliced)
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Salt & black pepper to taste
- 2–4 eggs (sunny-side up or fried)
- Optional: red pepper flakes or fresh herbs
Instructions
- Preheat oven to 425°F (220°C).
- Toss potatoes with 1 tbsp olive oil, garlic powder, paprika, salt, and pepper. Roast for 20 minutes.
- Add broccoli and carrots tossed with remaining olive oil. Roast another 15–20 minutes until golden and tender.
- Cook eggs in a skillet to your preference (sunny-side up recommended).
- Assemble bowl with roasted vegetables and top with egg. Finish with cracked pepper or chili flakes if desired.
Notes
- Adjust seasoning to taste.
- Use any preferred vegetables for variation.
- For extra flavor, add fresh herbs like parsley or cilantro.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 200mg
Keywords: healthy egg bowl, roasted vegetables breakfast, whole food meal, easy balanced bowl
Find it online: https://jessicarecipe.com/roasted-breakfast-bowl-recipe/