Some people beat the Monday morning blues with a couple of cups of coffee. I like to beat it with a damn good breakfast bowl.
Last night I made a big batch of roasted asparagus, carrots, butternut squash, onions and green beans for dinner. Roasting in big batches allows you to have lots of yummy leftovers to use in other dishes and even snack on.
I roasted my vegetables at 400F for about 30 minutes and made sure to mix the vegetables a couple of times during cooking to prevent them from burning. I recommend tossing the vegetables in about 1 tablespoon of olive oil, salt, and pepper before cooking, or else they will dry out.
This morning I decided to heat up some leftover vegetables and cook an egg, sunny side up, for breakfast.
Roasted Vegetable Breakfast Bowl
- 1/2 cup spaghetti squash
- 1 cup roasted vegetables
- 1 egg
- Place spaghetti squash in a bowl and warm in the microwave for 1 minutes.
3. Top with a sunny-side up egg