Taste of Fall Breakfast Bowl

You'll love this Whole30 approved breakfast bowl that's bursting with flavor, veggies and protein! | read more at happilythehicks.com

Y’all I cannot even begin to tell you how amazing this breakfast bowl is. When planning my meals for the week, I knew I wanted a filling and veggie filled breakfast, and let’s just say this recipe hit the spot. As you probably know by now, I am a HUGE breakfast fan, so when I say this is one of my favorite meals I’ve ever made, that means a lot. ;)

When deciding what to include in the bowl, I went straight to some of my favorite fall flavors. Even though it’s still in the 90s here in North Texas (bleh), I’m starting to get into the fall-y mood, and I can definitely see that in the foods I’ve been making lately. Between my chili last week, and pot roast and breakfast bowl this week, fall has hit the Hicks household and it’s not leaving for another 3 months! 

You'll love this Whole30 approved breakfast bowl that's bursting with flavor, veggies and protein! | read more at happilythehicks.com

I love getting my veggies in first thing in the morning, and since savory meals are basically all you can have while on Whole30, I embraced them in this meal. Between the roasted goodness of the sweet potato and butternut squash, and the caramelized deliciousness of the onions and mushrooms, I couldn’t ask for a more delicious breakfast to have this week. That with some crumbled bacon and freshly scrambled eggs, and I am seriously in breakfast bowl heaven every morning. #notlying 

While it takes a bit of time to prep this meal on Sunday, throwing everything together in the morning takes less than five minutes. I like to scramble my eggs the “Gordon Ramsay” way- minus the butter- fresh every morning (I’m not a reheated eggs kinda gal), and just microwave the veggie and bacon mixture while the eggs are cooking. Easy peasy! 

You'll love this Whole30 approved breakfast bowl that's bursting with flavor, veggies and protein! | read more at happilythehicks.com

So if you’re looking for a tasty way to enjoy the first meal of the day, you will LOVE this Taste of Fall Breakfast Bowl. Not only is it packed with protein and vitamins, but it will keep you full and satisfied for hours. That’s my kinda meal! 

Taste of Fall Breakfast Bowl

Taste of Fall Breakfast Bowl

Ingredients

  • 2 medium sweet potatoes, cubed
  • 1 butternut squash, peeled and cubed
  • Salt & pepper
  • 1 onion, diced
  • 1 tsp minced garlic
  • 2 cups mushrooms, sliced
  • 2 tsp cajun seasoning
  • 1/2 lb bacon
  • 2 eggs scrambled (per serving!)
  • Olive oil

Instructions

  1. Preheat the oven to 350F.
  2. Spread the diced sweet potatoes and butternut squash on a lined baking sheet. Drizzle with some olive oil, and season with salt and pepper. Roast for 30 minutes, or until the potatoes and squash are soft.
  3. Head a pan with 2 tsp of olive oil on medium-high heat.
  4. Add the onion and garlic and cook until slightly translucent. Add the mushrooms and continue cooking until they are nicely caramelized, about 10 minutes. Stir in the cajun seasoning, then remove from heat.
  5. On a medium cooking sheet, lay out the bacon strips and bake for 20 minutes, flipping halfway through, or until it's cooked and crispy!
  6. Pour all the veggies into a large bowl. Chop up the bacon and add to the bowl, mix everything together.
  7. Now your veggie base is ready! Store it in airtight containers to use throughout the week.
  8. Every morning, scramble two eggs to go on top, and you're good to go.
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Now it’s your turn to talk! Answer one of these questions in the comments below:
What are your favorite fall veggies?
Do you have a go-to bowl recipe you like to make?

You'll love this Whole30 approved breakfast bowl that's bursting with flavor, veggies and protein! | read more at happilythehicks.com

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What do you think

  1. Lisa Laker

    September 20th, 2017 at 5:50 am

    That looks amazing! We love eggs in my family so I can’t wait to try this!

  2. Heather @FrenchPress

    September 20th, 2017 at 9:35 am

    we LOVE eggs, and this is such a great way to get more veggies into the kids first thing in the morning

  3. Corey Wheeland

    September 20th, 2017 at 3:39 pm

    Such a hearty breakfast! I think I’d happily eat this for dinner, too :)

  4. Babies to Bookworms

    September 20th, 2017 at 9:10 pm

    I love everything fall, so this looks like a delicious way to celebrate the season!

  5. Krissie Aguilar

    September 21st, 2017 at 6:59 am

    This looks and sounds delicious! I always have left over roasted squash in the fridge. Next time, I’ll use it for this bowl!

  6. Caitlin Patton

    September 21st, 2017 at 9:46 am

    I know what I’m making this weekend ;)

  7. Brennan Brown

    September 26th, 2017 at 6:17 pm

    This is a great mix! We do the same thing- make fresh eggs every morning but have a “side” already cooked & ready to warm up. It’s totally changed our breakfast game! Thanks for this great idea.

I'm a sinner saved by grace who loves staying active and eating healthy. I am married to my high school sweetheart, Isaac, and I'm mama to James and an adorable puppy named Lillie.

MORe

I'M BECCA, AND I'M SO GLAD YOU'RE HERE.

healthy living blogger

EULESS TEXAS

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