when your blender needs a little “me” time, this breakfast bake from healthy blogger and Our Body Book contributor, Taesha Butler, hits all the tenets of a perfect morning meal: clean, convenient and exploding with fresh veggie goodness. Whip it up in a flash the night before, and start the next day powered by protein and nourished by plants. Our bellies smile at the thought alone…
If you eat a filling and nourishing breakfast, your body will have all the fuel it needs to keep you grounded, sane and plugging along until it’s time for a healthy nourishing lunch. Sounds like a great idea, but many of us don’t have the time 7 days a week to leisurely make a hearty breakfast.
This “rise and shine” breakfast bake is my answer to the issue of what to eat for breakfast when I need something with a little more oomph than a smoothie. It’s loaded with colorful veggies, lovely starchy sweet potatoes and protein-rich eggs. Add a little turmeric for a dose of anti-inflammatory goodness and pop this one-dish-wonder into the oven.
I love to bake it as part of my weekly meal prep process so I can reheat it in a flash during the week; or I’ll make it for Sunday brunch and enjoy the leftovers for days after. It’s really the perfect make-head breakfast to help you and your family start everyday on the right, nourished foot.
Veggie Breakfast Bake
1/2 large sweet potato diced
1 1/2 tablespoons coconut oil, melted and divided
1 bell pepper, chopped
1 tsp garlic powder
1/2 tsp turmeric
2 cups broccoli florets, chopped well
10 eggs, beaten
1/2 a zucchini, dice
1/3 cup green onion, chopped
1/2 tsp salt
Preheat oven to 400F
Coat baking dish with 1T coconut oil using a pastry brush brush.
Put potatoes into the baking dish. Drizzle with remaining 1/2 T coconut oil over them, tossing to coat. Bake for 20 minutes.
Once potatoes come out of the oven, evenly add green onions, bell pepper, broccoli and zucchini to the pan. Set aside for a moment
Beat eggs in a large bowl. Add salt, garlic powder and turmeric to the eggs and beat again to combine. Pour over veggies and sweet potatoes
Bake for 30 minutes or until eggs are set and the top is a slight golden brown.