Roasted Veggie Breakfast Bowl With Fried Eggs Sriracha Recipes

ROASTED VEGGIE BREAKFAST BOWL WITH FRIED EGGS + SRIRACHA

Steps:

• Preheat oven to 375 degrees.
• Spray baking sheet with coconut oil cooking spray.
• Add chopped sweet potato, russet potato, bell pepper, and onion in a large bowl, sprinkle with chili powder, turmeric, salt, garlic powder, and toss until veggies are well coated by seasonings.
• Spread seasoned veggies out on prepared baking sheet, in a single layer. Roast for ten minutes, remove pan, stir veggies, and bake another 10 minutes or until soft.
• Meanwhile, cook eggs in skillet on stove top on medium heat. I prefer my eggs over easy, so the yoke is still soft and spills out on the veggies. However, cook them to your preference.
• For the Sriracha sauce, add all ingredients to NutriBullet or food processor and blend until a smooth consistency is reached.
• Once veggies are cooked, remove from over and divide into two plates or bowls. Top with egg and avocado slices, then drizzle with Sriracha sauce, and sprinkle with finely chopped fresh herbs. Serve!

BREAKFAST BOWL WITH FRIED EGGS, YOGURT, AND VEGETABLES

Steps:

• Transfer fried eggs to a serving bowl with roasted vegetables, yogurt, chiles, and herbs. Season with salt and pepper; serve immediately.

BUSH'S® SRIRACHA BREAKFAST EGGS

Steps:

• In 10-inch skillet, simmer tomatoes for 5 minutes.
• With potato masher or back of spoon, crush tomatoes.
• Add BUSH'S® Sriracha Beans and bring up to a simmer.
• Using back of spoon or bottom of mug, make four wells in bean mixture and crack eggs into individual wells.
• Cover and cook until egg whites are set, and yolks are still runny, about 5-8 minutes.
• To serve, plate each egg and top with queso fresco. Serve with tortillas or on top of tostadas.