Breakfast
Broccoli Cheddar Breakfast Bowls
calories
g of fiber
g of added sugar
g of protein
Yield
3 Bowls
Serving Size
1 Bowl
Prep Time
-
Cook time
-
Total time
-
SUPPLIES
INGREDIENTS
For The Veggies
DIRECTIONS
1
PREP: Preheat the oven to 400ºF. Line a large sheet pan with parchment paper (or use a non-stick sheet pan).
2
PREP: Combine the seasonings in a small bowl and set aside:
• Salt (1 1⁄2 teaspoons)
• Chili Powder (1 teaspoon)
• Garlic Powder(1 teaspoon)
• Onion Powder (1 teaspoon)
• Black Pepper (1/2 teaspoon)
3
PREP (Optional): Slice or dice pre-cooked chicken sausage links and set aside.
4
POTATOES: Dice the potatoes into 1/2 inch cubes and add to a medium mixing bowl.
5
POTATOES: Toss potatoes with 1 TB of olive oil and half of the spice mix until fully coated.
6
POTATOES: Transfer to the sheet pan and spread out in a single layer.
7
POTATOES: Bake until fork tender, 18 to 22 minutes.
8
BROCCOLI: Chop up the broccoli into small florets.
9
BROCCOLI: Add broccoli to the same medium mixing bowl. Toss with 1 TB of olive oil and the leftover spice mix until fully coated.
10
BAKE: When the potatoes are fork-tender, toss on the sheet pan and add the broccoli.
11
BAKE: Spread out the potatoes and broccoli in a single layer and return to the oven to bake until the potatoes and broccoli are crisp, another 10 to 15 minutes.
12
EGGS: Whisk 4 eggs and 1 cup of cottage cheese in a small bowl. Add salt and pepper to taste.
13
EGGS: Cook mixture over medium heat in a large skillet. Stir often, until fully cooked and fluffy.
14
SERVE: Divide toppings into 4 bowls:
• Broccoli and Potato Mix
• Eggs
• Chicken Sausage
• Cheddar Cheese
• Green Onions
• Hot Sauce