Veggies for Breakfast: 5 Ways to Do it Right

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Fluffy scrambled eggs, savory bacon, buttered toast, and syrupy pancakes aren't the only things you should be craving for breakfast. Veggies can just as easily be the star the morning, and it's time we gave them a chance to shine. You won't regret adding these irresistible options to your current breakfast rotation.

Heirloom tomato bagel

You won't miss the bagel with this creative, nutritious and downright delicious spin. It comes from Rocko Payne, sous chef at New Orlean’s Sac-A-Lait , and it replaces that carby bagel with a thickly-sliced heirloom tomato instead.

To make it, just cut an heirloom tomato in half like you would a bagel. Smear on the cream cheese and sprinkle “everything bagel” seasoning on top, then add sliced avocado, capers, dill, red onion and a squeeze of lemon. If you’re looking to make your own seasoning, combine two tablespoons toasted sesame seeds, two tablespoons salt and one tablespoon each of these: dried minced garlic, dried minced onion, black sesame seeds, poppy seeds.

Breakfast salad

Breakfast salad is definitely a thing. Food and wellness blogger Daniela Duran of And A Pinch of Love is all about a nutrient-dense bowl of greens in the morning, and we're right with her. Daniela's spin combines roasted sweet potato, avocado slices, cilantro, golden pea shoots, microgreens and a turmeric poached egg atop a bed of mixed greens. One tip: Prepare the sweet potato beforehand for a more streamlined morning.

Zucchini + goat cheese tart

This veggie-loaded tart is as quick and easy as it gets. Chevoo brings the recipe, and it features summer’s favorite vegetable: zucchini. Feel free to sub in your favorite in-season options throughout the year to keep your taste buds on their toes.

To make it yourself, just brush a store-bought puff pastry with egg and bake until golden (about 10 minutes). Remove and top with an herbed spread, then add sliced zucchini. Summer squash, tomatoes, peppers or onions are great here too. Bake for an additional 10 to 15 minutes and garnish with fresh herbs and cracked pepper.

Roasted farmers’ market bowl

This colorful farmers’ market bowl with tahini drizzle comes from chef Debbie Lee, founder of California-based Mind Body Fork . Feel free to substitute whatever veggies are in-season at the moment.

To make Chef Lee's version, use two boiled eggs (sliced in half), two cups roasted butternut squash, two cups roasted green beans, one cup roasted cherry tomatoes, and one cup cooked lentils or beans. Assemble the ingredients in a bowl, then top with an egg and drizzle with lemon thyme tahini.

For the tahini, combine the juice of one lemon, three tablespoons water, one clove of minced garlic, one tablespoon freshly chopped lemon-thyme, and ¼ cup of tahini. Whisk all ingredients together, slowly adding about ¼ cup of olive oil until it’s emulsified. Season with salt and pepper.

Summer succotash with poached egg

Succotash is a classic American dish that marries corn and beans. This breakfast version — crafted by Chandra Gouldrup, the head chef and owner of Massachusetts’ The Farmer’s Daughter — adds other summer favorites to the mix, like squash, tomatoes and corn. It’s topped with a poached egg, which serves as a creamy, filling dressing.

To make it, lightly sauté these diced vegetables in butter until they’ve softened but still have some texture: 1 ounce grilled corn, 2 ounces summer beans, 2 ounces summer squash, 2 ounces tomato, 2 ounces red onion. Add freshly chopped basil, parsley and thyme, then place a poached egg (or two) on top.

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Veggies for Breakfast: 5 Ways to Do it Right