It’s no secret breakfast is my favorite meal of the day. It’s also no secret that if I don’t have my favorite meal, you better stay far, far away. It’s not a pretty sight. Lucky for me, my favorite meal of the day also happens to be the most important meal of the day. That’s right breakfast is the best way to jumpstart your metabolism for the day and fuel you body for it to run efficiently.For all these reasons, I was psyched when I read the Recipe Redux theme for January: Fresh Starts: healthy breakfast makeovers.
My breakfast makeover was inspired by your typical egg scramble complete with ham & cheese, home fries and white toast.Print
- 2 large sweet potatoes, peeled and chopped in 1/2 cubes
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1/2 yellow onion, diced
- 1 turnip, chopped
- 2 tbsp olive oil
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 6 eggs
- 1/4 cup milk
- 2 tsp butter
- 1/2 tsp cane sugar
- 1/4 cup shredded asiago cheese
- salt and pepper to taste
- Prep all vegetables. Combine all vegetables (saving 1 sweet potato for later) in a large baking dish.
- Toss with 1 tbsp olive oil, rosemary & thyme. Bake in pre-heated oven at 425 degrees for about 25 minutes or until vegetables are tender.
- Meanwhile, heat butter in a frying pan over low heat. Whisk eggs and milk in a bowl and add to pan. Move the egg mixture around the pan with a spatula as it cooks so that the wet mixture is exposed to the heat. Remove eggs from heat once they look close to being cooked.
- As the eggs are cooking, add 1 tbsp olive oil to a pan over medium heat. Add the sweet potato cubes and let cook on one side for at least 6 minutes. Sprinkle with sugar, salt and pepper. Then flip potatoes over to cook on the other side. Sweet potatoes should be crispy and browned.
- Once the vegetables are roasted, combine with eggs. Add cheese, salt and pepper. Serve with whole-wheat bakery bread.