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Rosemary Roasted Vegetable Breakfast Bowls

Krista
  • 40 minutes
  • Serves 2

INGREDIENTS

1

Beet (about 7 ounces)

10 oz

Brussels sprouts

2 cloves

Garlic

1/2

Onion

1 tsp

Rosemary, fresh

1

Sweet potato (about 10 ounces)

1

Eggs, Fried

1 tbsp

Dijon mustard

1/4 tsp

Pepper

1 1/2 tsp

Salt

1 tbsp

Olive oil