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Garden-Fresh Breakfast Veggie Bowl: A Nourishing Start to Your Morning

Good morning from my garden kitchen in New Jersey! I’m Tiffany, and today I’m sharing one of my absolute favorite ways to start the day is a Breakfast Veggie Bowl that’s hearty, healthy, and full of flavor.

There’s something magical about turning simple, home-grown ingredients into a meal that fuels your day. This bowl is packed with roasted potatoes, sweet bell peppers, caramelized onions, and fluffy scrambled eggs made even creamier with a protein-rich cottage cheese hack. It’s slow living, served warm.

Cooked with love, straight from my garden this is the kind of breakfast that makes you feel grounded and good.

Ingredients:

2 medium potatoes, diced
1 bell pepper, chopped
½ onion, diced
Olive oil
Salt & pepper
3–4 eggs
2 tbsp cottage cheese
1 tbsp butter (for cooking eggs)

Optional Toppings:

Crispy bacon
Shredded cheese
Guacamole

Instructions:

Step 1 – Roast the Veggies: Preheat your oven to 400°F (200°C). Toss diced potatoes, bell peppers, and onions with olive oil, salt, and pepper. Spread on a sheet pan and roast for 20–25 minutes, or until golden and tender.

Step 2 – Scramble the Eggs: While veggies are roasting, whisk your eggs with cottage cheese for extra creaminess. In a skillet, melt butter over medium heat. Scramble the eggs until fluffy and cooked through.

Step 3 – Mix It Together: Combine your roasted veggies with the scrambled eggs in a bowl. Give everything a gentle toss — the flavors will come together beautifully.

Step 4 – Customize + Serve: Top with anything your heart desires: crispy bacon for crunch, cheese for richness, or guacamole for a fresh finish. My son loves his with bacon. I’m team guac all the way 🥑.

Why You’ll Love This Recipe: