Roasted Vegetable and Egg Breakfast Bowl

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A nutrient-packed breakfast featuring caramelized roasted vegetables and perfectly cooked hard-boiled eggs, topped with almonds for crunch. Simple and satisfying to start your day. This American-inspired Whole30 recipe, ready in about 35 minutes, combines carrots, zucchini, cherry tomatoes into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and chopped into 1/2-inch pieces carrots
• 1 small, chopped into 1/2-inch pieces zucchini
• 1/2 cup, halved cherry tomatoes
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper
• 4 large eggs
• 1/4 cup, sliced almonds
• 1 tbsp, chopped chives

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss together carrots, zucchini, and cherry tomatoes with 2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper in a large bowl.
2. Step 2: Spread the vegetables in a single layer on a sheet pan and roast for 20-25 minutes, stirring once halfway, until tender and slightly caramelized.
3. Step 3: Meanwhile, place eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil, then cover, remove from heat, and let sit for 10 minutes. Transfer eggs to an ice bath and peel.
4. Step 4: Divide the roasted vegetables between two bowls. Place two peeled hard-boiled eggs on top of the vegetables in each bowl, then sprinkle with sliced almonds and chopped chives.
5. Step 5: Serve immediately while the vegetables are warm.