Fall may be in full swing right now, which means most gardeners have packed up their plots for the season and are digging up the last of their vegetables – root vegetables!
I try to prep breakfasts for myself and Nick every week. Usually it’s a potato based bowl with some scrambled eggs and sausage or bacon bits. They are simple, filling, and delicious. They’ve been a staple in our kitchen since we first moved in together over three years ago. This time I wanted to change things up – instead of potatoes I used a root vegetable medley of parsnips, turnips and used puffed sweet potato to fill the rest.
It’s best to get the bacon going first, since you’ll need the grease to saute the rest of the vegetables. One of the best parts about these breakfast bowls is not only that you can get close to a dozen bowls at once, but also it’s all contained in one pan when you make it!
Once the bacon is nice and crispy, remove it to dry on some paper towels, but reserve most of the grease in the pan. Just add the chopped vegetables to the skillet directly along with the seasonings.
The root vegetables should take about 15-20 minutes to cook all the way. They should be slightly browning and easily poked with a fork with little to no resistance when ready.
While I cooked the vegetables in the skillet, I started the sweet potato puffs in the oven since they took about the same amount of time to bake as the rest of the vegetables. I spooned the vegetables into their designated ramekins and tried my best to make sure every one got an even proportion. Then I added some puffed sweet potatoes to each – if you don’t like sweet potato puffs, regular hash browns will do the trick too.
When all the vegetables have been removed from the skillet, carefully wipe it clean with a wet rag and place it back on the stove top to reheat. Then add some butter or oil to the skillet along with the whisked eggs. Scramble the eggs until they are no longer wet looking, but also not totally dry.
Then layer the eggs on top of the vegetables and sweet potato puffs and top all the bowls with some crumbled strips of bacon! I also drizzled mine with some maple syrup – what can I say, I love a sweet and savory breakfast!
Fall Harvest Breakfast Bowls
- Preheat the oven to 425°F. Wash the root vegetables throughly. Chop into small, evenly sized cubes. In a small bowl, whisk together the eggs and milk.
- Preheat a skillet over high heat and add the bacon. Cook until the bacon is crisp, then transfer the bacon to a paper towel to remove any excess grease. Leave the remaining grease in the skillet.
- Add the chopped parsnips and turnips to the skillet with the grease. Stir occasionally to make sure nothing starts to burn. Add the paprika, garlic powder and onion powder. Season with salt and pepper, to taste
- Arrange the sweet potato puffs on a baking sheet, then cook according to the package instructions (about 15-25 minutes at about 425°F),
- When the vegetables in the skillet are starting to brown and can easily be poked with a fork, remote the skillet from the heat and measure out even spoonfuls of the vegetables into ramekins or similar dish.
- Wipe the skillet clean and place back on the stove top over a medium heat.
- When the sweet potato puffs have finished cooking, add them to the bowls with the cooked vegetables.
- In the cleaned skillet, pour in the whisked eggs/milk and scramble while cooking until the eggs no longer appear wet. Spoon the eggs over the vegetables and potato puffs.
- Season the bowls with salt and pepper and add a sprinkling of pepper jack cheese (or cheese of choice). Top with pieces of crispy bacon. Enjoy right away or seal the bowls in baggies to enjoy throughout the week.