Fall Harvest Breakfast Bowls
Satisfy your morning cravings with these one-pan fall harvest breakfast bowls featuring root vegetables, crispy bacon, and fluffy scrambled eggs.
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.
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