VEGGIES for breakfast ?! YES!
I’m on a mission to steer away from regular boring breakfasts (think toast, cereal, etc.) and start including veggies in my morning EVERY. SINGLE. DAY. Yes, it’s my personal challenge 🙂 So besides throwing spinach into my morning smoothie I love this breakfast because it’s hearty and satisfying especially when Fall is just around the corner.
You can prep the veggies the day before and store them in the fridge for a few days. Peel and chop butternut squash and sweet potatoe (you can leave a bit of skin on or all of it if that suits you) into cubes along with some chopped onion. Toss in a bowl with Grapeseed Oil to coat, and sprinkle with smoked paprika. Lay on a parchment lined baking sheet and roast at 350 degrees until fork tender (about 30 min.). Remove and cool and store in the fridge. In the morning re-heat and fry up a quick egg to throw on top! Hec …you could even do it on a work day!