These Roasted Butternut Squash Breakfast Bowls make for an incredibly flavorful, healthy breakfast! They're also gluten-free, dairy-free, vegetarian, 21 Day Fix and Weight Watchers friendly!
Hey guys! Anyone else have a rocky start to this new year? It has definitely been a weird one for me with a lot of unexpected things popping up just when I was all pumped and ready to do all the good-for-me stuff that I look forward to in January.
Anyway, when that does happen, I like to meal prep a veggie-loaded breakfast so at least I know I'm giving myself a good start to each day and this is one of my very favorites that I've actually been making forever.
Some things I love about this healthy breakfast bowl recipe:
- It's so freaking flavorful! Between the sweet/savory squash, roasted red peppers, rosemary, garlic, the sweet acid of the balsamic reduction and a beautiful runny egg. Ahhhh... I can't wait for you to try it!
- I love how a no-Yellow breakfast (for my 21 Day Fix peeps) can make planning the rest of the day easier and I've been wanting to add more breakfasts like this to the blog to add to my weekly meal plans for you guys.
- The veggies for these Roasted Butternut Squash Breakfast Bowls can usually be found already prepped in the produce department, making this one SO quick and easy to throw together - you just can't beat it.
Ok, let's do a short Q&A and then I'll show you how easy this one is to make!
Are these Roasted Butternut Squash Breakfast Bowls healthy?
Yes! They're packed with veggies, plus they're 21 Day Fix approved and (at least at the time of writing this, because WW changes periodically) only 1 point on Weight Watchers! They're also dairy-free, gluten-free and vegetarian.
Can these healthy breakfast bowls be made ahead?
Absolutely. I LOVE these for an easy breakfast meal-prep! I will even double this recipe and then use a larger serving of veggies (¾ cup of the roasted veggies instead of the ½ cup listed) to get even more Greens in for 21 Day Fix. So good.
Can these 21 Day Fix Butternut Squash Breakfast Bowls be frozen?
Yep! Well, the roasted veggies anyway, not the eggs 🙂
What kind of eggs should I serve with this sheet pan breakfast?
Personally I love to top mine with two runny eggs, the yolk is SO good with all of the other flavors going on here, but it's completely up to you!
Is it best to make my own balsamic reduction or buy a store-bought bottle?
Honestly, I usually use store-bought (I love the Bertolli brand balsamic glaze) unless I'm out, then I'll make my own. It's just so darn convenient. Plus I've certainly overcooked my fair share of reductions and had to start over so it's just easier and still tasty.
I really can't tell the difference flavor-wise unless I'm tasting them side-by-side, in which case unsurprisingly, homemade tastes best.
How to make Roasted Butternut Squash Breakfast Bowls:
On a baking sheet lined with parchment, lay out your veggies, give them a spray with olive oil cooking spray and season them with salt, pepper and rosemary. Give them a good toss and bake at 425° for 25-30 minutes.
Remove from oven, sprinkle lightly with garlic powder and toss again.
Serve the roasted veggies with two eggs any way ya like 'em (I love runny eggs here!), then drizzle with balsamic reduction and enjoy!
Need more veggie-forward breakfasts in your life?
I've got you! Aside from these glorious roasted butternut squash breakfast bowls, I'm also pretty obsessed with these Cauliflower Fiest Rice Breakfast Bowls and these Cauliflower Hashbrowns (that I 100% top with eggs, salsa and some plain Greek yogurt) from my friend Nancylynn. And don't sleep on the Eggs in Purgatory recipe from Grandnanny's House - so good!
If you guys give this 21 Day Fix Roasted Butternut Squash Breakfast recipe a try, please let me know what you think! You can leave a comment below or tag me on Insta @thefoodieandthefix. Or if you’re in my private Facebook group, I’d love to see a photo of your creation in there! I hope you enjoy ♥
Don’t forget to save this Roasted Butternut Squash Breakfast recipe to Pinterest! ⇓
- 3 cups butternut squash, peeled and chopped into ½ -¾" cubes - I get these pre-chopped this way in Walmart's produce department (a 1 lb bag).
- 1 large red bell pepper, chopped (around 1 to 1 ½ cups) - you can usually get these pre-chopped in the produce department, too - wich would make this a no-prep breakfast!
- salt, pepper, rosemary (chopped if fresh or you can use dried)
- ½ cup of balsamic vinegar (which you will reduce for this recipe - you can also buy balsamic glaze already made, just make sure it has no added sugar, Bertolli makes a great one!)
- garlic powder
- 8 eggs
1. Preheat your oven to 425°. To a baking sheet (or you can spread this mixture across 2 sheets for better caramelization) lined with parchment or aluminum foil, add the butternut squash and bell peppers, spreading them out in one layer.
2. Spray everything with olive oil cooking spray (preferably one without propellants for best flavor), then season to taste with salt, pepper and the rosemary. Give everything a good mix until all the veggies are well coated with oil and seasonings, then roast in the oven for 25-30 minutes (or longer if your pieces of squash are larger), until fork tender.
3. While veggies are roasting, make your balsamic reduction if you aren't using store-bought. Put your balsamic vinegar in a small pot and cook over medium to medium-high heat until reduced by slightly more than half - the reduction should coat the back of a spoon and end up being between 2-3 Tablespoons when it's finished. It will also thicken as it cools, so be aware of that.
4. Once fully cooked, remove your veggies from the oven, lightly sprinkle with garlic powder and give them a stir (for some reason, the garlic powder tastes best when added to the veggies afterward).
5. Serve ¼ of the roasted veggies (about ½ cup*) topped with a couple of runny eggs (or however you like 'em!) and then drizzle with a teaspoon or two of the balsamic reduction. Enjoy!
*If you like extra veggies like me, you may want to double the veggies in this recipe and then measure a ¾ cup serving (which is 1 ½ Greens for 21DF), but it's up to you!
21 Day Fix Container Counts per Serving: 1 Green, 1 Red (if you're adding 2 eggs to this)
Weight Watchers Points: Roasted Butternut Squash Breakfast Bowls
Nutrition Information:Yield: 4 Serving Size: ½ cup veggies, 2 eggs, 1-2 teaspoon balsamic reduction
Amount Per Serving: Calories: 215Total Fat: 10gProtein: 14g
Nutritional information provided is approximate and for informational purposes only.