Egg and Veggie Breakfast Bowl

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egg and veggie breakfast bowl recipe
Photo: Liz Andrew/Styling: Erin McDowell

Salad for breakfast or eggs for dinner—however you look at it, this vegetable and protein-filled bowl will keep you satisfied for hours.


1 pound Brussels sprouts

1 pound sweet potatoes

1½ tablespoons olive oil

2 cups arugula

4 eggs

2 tablespoon harissa

3 tablespoons apple cider vinegar


1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

2. Cut the Brussels sprouts in half. Dice the sweet potatoes. 

3. Spread out the brussels sprouts and sweet potatoes on the baking sheet. Drizzle the olive oil evenly over the vegetables; season with salt and pepper. 

4. Roast in the oven until golden brown and tender, 17 to 20 minutes. 

5. In a small bowl, whisk the harissa with the olive oil and apple cider vinegar. 

6. Poach or fry the eggs. (Need a little help? Here's a tutorial on how to poach, and here's a tutorial on how to fry.)

7. To serve, divide the brussels sprouts and sweet potatoes among four bowls; top each with ½ cup arugula and 1 egg. Drizzle each bowl with 2 teaspoons of the harissa vinaigrette.

Nutrition Facts
  • 259 calories

  • 10g fat

  • 34g carbs

  • 11g protein

  • 8g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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