I know what your thinking … vegetables for breakfast? Trust me when I say the combination of brussels, potatoes, onion, and bell peppers work for any time of day. I love serving these easy roasted vegetables alongside some eggs (scrambled, poached, or fried) during the week or to accompany a yummy breakfast casserole for brunch on the weekend.
Can you make roasted vegetables ahead of time? Sure! Put the finished roasted breakfast vegetables in a 8×8 or 9×13 pan (depending on how much you made). Before you’re ready to serve just warm them up covered in a 350 oven for 10-15 minutes.Print
Need more breakfast ideas? Check these recipes out: