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Roasted Veggies and Savory Oats Bowl

Laura Fuentes
  • minutes
  • Serves 4

INGREDIENTS

16 oz

bag cubed butternut squash

8 oz

Brussels sprouts, halved

1 tbsp

olive oil

1 tsp

salt, divided

1 tsp

black pepper, divided

1 tbsp

butter

1/2 cup

onion, coarsely chopped

2 cups

Quaker Old Fashioned Oats

2 cups

water

1/2 cup

shredded Sharp Cheddar cheese

4

eggs

2

strips cooked turkey bacon, crumbled