as much as i love pancakes and waffles, i’m less of a fan of the way they leave me hungry about 20 minutes after eating them. i’ve tried various recipes that tout their protein or fiber content, promising to fill me up. inevitably though, i find myself wishing i’d eaten something a bit more substantial, a bit less sugary…
…something like a veggie and egg healthy breakfast bowl! i’ve been into making myself savory breakfasts for lunch lately (breakfast is usually a green smoothie). breakfast for lunch has basically become my go-to on days when i don’t have delicious leftovers waiting for me (aka tomorrow, since dinner tonight was a few bites of a coconut cod/kale situation that i couldn’t even finish. avocado toast to the rescue!).
if i know that i’m not going to have a lot of leftovers to make lunch quick and delicious for the next day or two, i will often make a larger batch of the spiced black beans and the sautéed mushrooms and kale, and then just scramble up some eggs fresh each day.
other times, if i know i’m going to have leftovers of something soon, i will just make enough of everything in this veggie and egg healthy breakfast bowl for one serving, refrigerating the rest of the can of black beans for some other purpose later.
i mention all of this not because i think you are sooooo interested in the minute details of my lunch habits, but rather to indicate that this recipe(ish) is flexible and you can do what you need to to make it work for you.
if you have several people who all eat the same thing for breakfast at the same time (!), then you can just make and serve this as written below (it serves 4). but, if that *doesn’t* describe you, then hopefully i’ve demonstrated that there are plenty of ways to make this veggie and egg healthy breakfast bowl work for you. and you can always have a pancake for breakfast dessert (that’s a thing, right? breakfast dessert?).