Spring Greens Breakfast Bowl
Breakfast bowls seem to land on two sides of the recipe spectrum these days. Either they are basically a bowl of fruit and yogurt that are colorful and definitely “pin-worthy” or they are a massive heap of potatoes, cheese, and meat.
And don’t get me wrong, I like both of those ideas on certain days. But, as with most things, my preference is somewhere in the middle. I want to feel fulfilled after breakfast, but not FULL.
Since it’s spring, I got the urge to cook up some delicious (and easy-to-find) spring veggies and make this Spring Greens Breakfast Bowl! To round out the bowl, I added a Dr. Praeger’s burger (seared in a skillet) and a sunny-side up egg. The result was a breakfast bowl that was delicious and filling but gave me plenty of energy for the morning.
You can dig into this one and feel good about it!
1) For vegetables, add about one tablespoon of olive oil to a medium skillet over medium heat. Once hot, add sliced zucchini, rapini, and jalapeños. Saute over medium heat until vegetables are blistered and tender, but not soggy, about 7-8 minutes, turning once. Season with salt and pepper and remove from heat once done, but leave in the warm pan.
2) For burgers, I like the Spinach Potato Pollack Burgers, but any of the Dr. Praeger’s burgers would work great (or their sweet potato hash browns)! Add a drizzle of oil to a small nonstick skillet over medium-low heat. Add burgers and cook for about 4 minutes per side until browned and cooked through. Remove burgers from skillet.
3) Cook eggs in the same nonstick skillet in a drizzle of oil. You can flip them for over-easy eggs, but if you want them sunny side up (my preference), then once the whites have mostly set on the eggs (two minutes over medium heat), just cover the skillet with a small plate for the final 45-60 seconds of cooking. That will set the top part of the whites but leave the yolk a bright yellow.
4) Assemble the bowls by splitting the veggies between two bowls and adding a chopped burger and an egg. Top with garnishes including scallions, cilantro, red pepper flakes, and sesame seeds. Go about your day after a delicious breakfast!
Greens Breakfast Bowls
I picked some veggies for this bowl that looked really fresh and bright on the particular day I was in the market, but the nice thing about this bowl is that it’s incredibly flexible. I would pick 2-3 veggies that sautee well and look very fresh and call it a day. A few ideas would be the zucchini and rapini that I used, but could also expand to peppers, squash, spring onions, brussels sprouts, and maybe even some cabbages.
I wanted this to have a tiny bit of spice to it so I tossed in a jalapeno that I just halved down the middle as well.
Oh! And I knew I wanted a veggie burger in the bowl the round it out. To be honest, almost any good veggie burger would work, but on this particular day I used a Spinach Potato Pollock burger. You might balk at fish for breakfast, but it’s super mild and not fishy at all. Just good flavor and good protein!
To cook the veggies, chop them into large pieces and add them to a skillet with some olive oil, salt, and pepper. You want them to get some color so a medium-high heat is good. After a few minutes they will be good to go!
Meanwhile, you can sear the veggie burgers in a little olive oil as well. There are instructions on the Dr. Praeger’s box for microwave or oven, but for this kind of thing, I prefer a skillet because it crisps them up a bit!
And it wouldn’t be breakfast for me without an egg. For a bowl like this, I like a sunny side up one. I cooked this one in a little butter and put a plate over the pan for about 30 seconds to set the top of the egg without having to flip it.
All together now! I added lots of delicious garnishes: sesame seeds, red pepper flakes, and scallions!
These spring greens breakfast bowls are the perfect way to kick off an action-packed weekend. Not too filling, but just right.