Garden Harvest Breakfast Bowl

This lovely breakfast is a little “nest” made out of grilled (or roasted) harvest veggies, with an egg baked in the middle, topped with a bit of cheese. You can add breakfast meat such as breakfast sausage or a bit of bacon if you like, too, but to me, it’s not needed. The fresh garden veggies really shine in this simple dish.

If you think about it ahead of time when you’re grilling, just roast the veggies along-side whatever else you’re grilling and store them in the fridge for later. If not, just roast them in the oven. (Or heck, start up the grill for breakfast! why not?)

My doctor told me I need a little more protein in my diet, but I’m not giving up on my “eat more veggies” initiative either. This breakfast is the perfect blend of both. I totally reveled in it. I adore roasted veggies and baked eggs … to me, it’s heaven on a plate … er, bowl.

Garden Harvest Breakfast Bowl

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

For the veggies:

• Olive oil
• A clove of garlic, chopped
• Italian seasoning
• Zucchini and/or eggplant, cut into 1/3 – 1/2 inch thick slices (I used a mix of both)
• Fresh cherry tomatoes

For each breakfast bowl:

• 1/2 – 1 cup of mixed, chopped pre-cooked veggies
• 1 egg
• Red Robin Seasoning (or salt) & freshly ground pepper
• 1 – 2 Tablespoons shredded Italian cheese

---

Instructions

1. First, grill or roast the veggies.Mix the olive oil with the garlic and some Italian seasoning and let sit for 15 minutes to infuse the flavors.
2. Brush the slabs of zucchini and eggplant with the seasoned olive oil. Set on a hot grill and grill for several minutes on each side until tender and browned a little on each side … OR set them on a pan and roast at 400 F for about 15 minutes or until tender.
3. Roast the little tomatoes along-side the zucchini/eggplant, but just briefly, until they start to sag a bit, about 5 minutes.
4. To make a breakfast bowl: chop the zucchini/eggplant into bite-size pieces. Spray a small oven-safe bowl with cooking spray. Arrange several little roasted cherry tomatoes in the bowl too, making sure to leave a well in the center for the egg.
5. Crack the egg into the “nest”, then sprinkle lightly with cheese. Bake at 350 F. for about 10 – 20 minutes (watching carefully) until the white is set and the yolk is still runny. If you want the yolk set, cook a little longer.

---

This recipe was shared at Tuesday’s Table, Full Plate Thursday, Foodie Friends Friday , Gluten Free Friday, What to Do Weekends and Hearth & Soul Bloghop.