NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

2 oz turkey bacon

0.5 cup sweet potato

0.5 cup broccoli florets

0.5 cup red bell pepper

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Peel and cube the sweet potato into small half-inch pieces, and chop the broccoli and red bell pepper into bite-sized florets.

• 3

  In a bowl, toss the sweet potato, broccoli, and bell pepper with olive oil, sea salt, black pepper, and garlic powder until evenly coated.

• 4

  Spread the seasoned vegetables on one side of the baking sheet and lay the turkey bacon strips in a single layer on the other side.

• 5

  Roast in the oven for 15 to 18 minutes, flipping the turkey bacon halfway through, until the vegetables are tender and the bacon is golden and crispy.

• 6

  While the vegetables roast, bring a small pot of water to a boil, gently lower in the eggs, and simmer for 7 minutes for a perfect jammy yolk.

• 7

  Immediately transfer the eggs to a bowl of ice water for 2 minutes to stop the cooking process, then peel and slice them in half.

• 8

  Plate the roasted vegetable and sweet potato medley, then top with the crispy turkey bacon and soft-boiled eggs.