savory fall breakfast bowl
Breakfast

Savory Fall Breakfast Bowl

Savory, filling, and deceptively low-calorie, these beautiful and tasty savory fall breakfast bowls are everything you need to get a cold hard-working morning off to a good start!


savory fall breakfast bowl

Breakfast makes the day for me. Most of the breakfasts I post around here are hearty, protein-filled, and flavorful. This delicious breakfast bowl is no exception.

It looks like it should be a lot, doesn’t it? But when you break it down, it really isn’t much in the way of calories, though it’s a lot in the way of filling! Diced and oven roasted sweet potatoes, sauateed onions, sautéed mushrooms, sautéed peppers, and a little bit of goat cheese and seasoning to round it all out, and throw in some spinach and you have an absolutely healthy and delicious breakfast bowl to serve up at all your family gatherings!

savory fall breakfast bowl

So here’s how you make this delicious dish!

[lt_recipe name=”Savory Fall Breakfast Bowl” summary=”Savory, filling, and deceptively low-calorie, these beautiful and tasty savory fall breakfast bowls are everything you need to get a cold hard-working morning off to a good start!” servings=”2″ total_time=”25M” print=”yes” image=”https://homefrontcooking.com/wp-content/uploads/2020/09/Savory-Fall-Breakfast-Bowl-1570-1024×683.jpg” ingredients=”1 tbsp olive oil;4 cloves garlic, minced;3 cups spinach;1 red bell pepper, diced;1/2 yellow onion, diced;2 cups herby roasted sweet potatoes;4 baby bella mushrooms, sliced;4 soft boiled eggs;salt and pepper to taste;goat cheese, crumbled, to taste;fresh thyme and parsley, finely chopped” ]Set a small skillet over medium heat and heat the olive oil until it shimmers. Add the garlic and cook until fragrant, about 30 seconds. Add the spinach, onion, and red bell pepper and cook until softened, stirring, 2-3 minutes.;Cook the eggs to your preference (I like mine soft-boiled for this but you can also use fried, scrambled, or hard boiled).;Combine the roasted sweet potatoes, sauteed onions and bell peppers, spinach, mushrooms, and egg in a bowl. Season with salt and pepper to taste, and crumble goat cheese or feta cheese over the top of the bowl.[/lt_recipe]

savory fall breakfast bowl

Loving what all these flavors in combination bring to the table – and I hope you do, too! Because it isn’t about all we are as separate ingredients – it’s all about the way we come together!

Happy Wednesday and Happy Veterans’ Day!

About the ChefKristin

Career Army officer with a tendency toward workaholism. On the side, self taught cook, carpenter, and gardener, working to build a beautiful life for my family. Trying to tilt my balance in the right direction.

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