Oven Roasted Breakfast Veggies

I’m up by 5.

At work by 7{ish}.

Not home until at least 6.

Everyday.

What does that mean? Meal prep. For organization, sanity, and just an overall attempt at somewhat healthy living, I try to prepare all of my meals and snacks on Sunday to make life a bit easier.

I love muffins. Frittatas make me happy. But really, these veggies are a staple. They are simple to make, packed with flavor, and reheat to be the base of a tasty breakfast. Perfect way to start a Monday. Mondays need all of the help they can get.

I always use sweet potatoes, green bell peppers and onions.

…but you can add any other of your favorites.

Once they’re roughly chopped, add them to a large bowl and toss with salt, pepper, garlic powder and bacon fat.

Yes.

Bacon fat.

I always save mine when I cook bacon in the oven. It’s a great way to add flavor to a dish.

I’ve made a lot of friends over this little tidbit of information. I’ve also been the recipient of many weird looks.

 Spread them on a baking sheet and bake in the oven, flipping once half way through.

You can serve immediately or store in the fridge for future breakfasts.

I love reheating them on the stove top {over medium heat} and adding a scrambled egg and sriracha.

It’s so delicious!

Okay friends…what’s your favorite make ahead breakfast?

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Yields ~6 servings

Ingredients

2 Sweet Potatoes, roughly chopped

1/2 Large yellow onion, roughly chopped

1 Green Bell Pepper, roughly chopped

1 1/2 Tablespoons bacon fat, melted {or fat of your choice}

pinch of salt

1/2 Teaspoon pepper

1/2 Teaspoon garlic powder

Directions

Preheat oven to 350′.

Chop vegetables and add to a large bowl. Toss with bacon fat, salt, pepper and garlic powder until evenly coated.

Spread evenly over baking sheet.

Bake for 20 minutes. Take out of oven to turn over/mix veggies. Bake for an additional 20 minutes.

Serve immediately or let cool to store in fridge for make ahead meals.

Enjoy! XO

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