Make Ahead Fall Harvest Breakfast Bowls for Easy Mornings
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What’s Up, Hungry People?
Fall is in full swing, and if you’re like me, you’ve probably said goodbye to your summer garden and harvested those final root veggies. You know, the underground all-stars like parsnips and turnips!
The Usual Suspects: Breakfast Edition
Nick and I have a go-to breakfast ritual: potato-based bowls featuring scrambled eggs, and either sausage or bacon bits. It’s like clockwork over here; these bowls have been a staple in our kitchen since we became a dynamic duo over three years ago.
But hold on—this time, I decided to mix things up! I swapped out the potatoes for a medley of root vegetables like parsnips and turnips, and filled in the gaps with some puffed sweet potato.
Here’s What You Need
- Frozen Sweet Potato Puffs: Adds a slightly sweet and textured component, balancing out the savory elements.
- Turnips: A root vegetable providing earthy and mildly spicy flavors, contributing to the dish’s complexity.
- Parsnips: Adds natural sweetness and a bit of nuttiness, complementing the other vegetables.
- Eggs: The primary protein source that binds the bowl together, offering both texture and richness.
- Milk: Combined with the eggs for a fluffier, softer scrambled egg texture.
- Bacon: Serves as a crispy, salty element and also supplies the grease for sautéing the vegetables.
- Pepperjack Cheese: Adds a layer of spice and creaminess, melting to bind the ingredients.
- Paprika: Provides subtle heat and smokiness, enhancing the vegetables’ flavors.
- Parsley: A herb for garnish that adds color and a touch of fresh, herbal flavor.
- Garlic Powder: Boosts the flavor profile by adding a savory, garlicky kick.
- Onion Powder: Adds depth and sweetness, complementing the garlic and spices.
- Butter or Oil: Used for greasing the skillet for eggs, adding a bit of richness or neutrality depending on choice.
- Salt & Pepper: Basic seasonings to enhance the natural flavors of the ingredients.
Let’s Cook!
When tackling this breakfast feast, start with the bacon. Why? You’ll need that precious bacon grease to sauté your veggie army. And here’s a pro tip: you can whip up nearly a dozen of these bowls in one go, and you’ll only have to dirty a single pan. Talk about a win-win, right?
Crisp and Grease
When your bacon has achieved that crispy nirvana, go ahead and put it aside on some paper towels. But—and this is important—leave most of that glorious grease right where it is in the pan. That’s your secret weapon for the upcoming veggie extravaganza.
Veggie Time
Toss those chopped root vegetables straight into the skillet, and then introduce them to your favorite seasonings. It should take about 15-20 minutes for them to soften and brown just enough. You’ll know they’re ready when a fork pierces them easily.
Parallel Cooking, Anyone?
While your root veggies are doing their skillet tango, get those sweet potato puffs going in the oven at the same temperature. I like to match the cooking times so that all elements of my breakfast bowls are hot and ready at the same time.
Then just divide your sautéed vegetables among your ramekins—fair and square, people—and toss in some puffed sweet potatoes. Not a fan? Regular hash browns are a solid plan B.
The Grand Finale: Eggs and Toppings
Clean that skillet with a damp cloth, heat it up again, and toss in some butter or oil. Add your whisked eggs and scramble until they look moist but not soggy.
Layer those fluffy eggs over your veggies and sweet potato puffs. And the cherry on top? Crumbled bacon strips, my friends! I also like to give mine a little maple syrup drizzle because, hey, who doesn’t love a balance of sweet and savory?
Mastering Your Fall Harvest Breakfast Bowls
- Alternative Veggies: Not a fan of turnips or parsnips? Feel free to swap them out for carrots or even beets. Just remember that different veggies have different cooking times, so adjust accordingly.
- Skillet Tips: Make sure your skillet is nice and hot before adding bacon or vegetables. A hot skillet ensures a good sear and helps to keep the veggies from getting mushy.
- Cheese Choices: If you’re not into pepperjack, cheddar or gouda can serve as excellent alternatives. They melt well and add their own unique flavors.
- Bacon Grease: Don’t underestimate the power of bacon grease. It’s liquid gold in this recipe. You can even save any extra and use it for cooking other dishes.
- Egg Consistency: For perfectly scrambled eggs, keep the heat at medium and stir continuously. This prevents the eggs from becoming too dry or too runny.
- Storage: These bowls are great for meal prep! Just store individual servings in airtight containers and reheat in the microwave when you’re ready to dig in.
Hey, Hungry People, I can already hear the collective sigh of relief knowing you’ve got breakfast figured out for the week. Trust me, these fall harvest breakfast bowls are going to be the hit of your morning, afternoon, or midnight snack—you know I don’t judge.
Not only are they super filling and flavorful with that earthy medley of root vegetables, but they also tick all the boxes for a one-pan wonder! And who could resist the sweet and savory balance achieved by those cheeky sweet potato puffs and a drizzle of maple syrup? Enjoy these bowls and let the aroma of bacon and spices make your mornings something to leap out of bed for!
Fall Harvest Breakfast Bowls
Equipment
Ingredients
- ½ bag frozen sweet potato puffs
- 2 turnips chopped
- 2 parsnips chopped
- 6 eggs whisked
- ½ cup milk
- 4 slices bacon
- 1 cup pepperjack cheese shredded
- ½ tablespoon paprika
- ½ tablespoon parsley
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon butter or oil
- salt & pepper to taste
Instructions
- Preheat the oven to 425°F. Wash the root vegetables thoroughly. Chop them 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 it 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 remaining 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 and cook according to the package instructions (about 15-25 minutes at 425°F).
- When the vegetables in the skillet are starting to brown and can easily be poked with a fork, remove the skillet from the heat and measure out even spoonfuls of the vegetables into ramekins or a similar dish.
- Wipe the skillet clean and place it back on the stovetop over 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 and milk, then scramble until the eggs no longer appear wet. Spoon the eggs over the vegetables and sweet potato puffs.
- Season the bowls with salt and pepper, and add a sprinkling of pepperjack cheese. Top with pieces of crispy bacon. Enjoy right away or seal the bowls in baggies to enjoy throughout the week.
