We rounded up sweet and savory ways to use up every last piece of your seasonal fruit.

Chewy and delicious Banana Oatmeal Breakfast Cookies easily made with simple, wholesome ingredients, studded with raisins and naturally sweetened for the perfect healthy cookie you can enjoy for breakfast or serve as an after school snack!

Who knew you could enjoy cookies for breakfast!  These chewy banana oatmeal breakfast cookies are made with wholesome ingredients, are naturally sweetened and give you all the warm flavors of banana bread, but in a delicious cookie form.  Your kids will absolutely devour these (mine sure did!) and they make a healthy after school snack or dessert.  These banana oatmeal cookies are gluten-free, dairy-free egg-free and refined sugar-free!

Why You’ll Love this Recipe

• These cookies are moist, chewy and so delicious!
• Perfect recipe to use up those ripe bananas sitting in your kitchen.
• Your kids will love them!
• Great for breakfast, after school snack or healthy dessert.

Ingredients You’ll Need

• bananas – make sure to use super ripe bananas to get the most sweetness out of them.
• applesauce – I used unsweetened applesauce which takes the place of oil in this recipe and keeps the cookies nice and moist.  If you don’t have applesauce, feel free to use more mashed banana.
• honey – we only need about 2 tablespoons of honey in these cookies to sweeten them as the bananas act as a natural sweetener already!  You could also use maple syrup or even brown sugar.
• rolled oats – wholesome whole grain old fashioned oats (I used gluten-free oats) make these cookies deliciously chewy!  You can also use quick oats if that’s all you have on hand, but they won’t have that great chewy texture that we love in a cookie.
• oat flour – you’ll only need two tablespoons of oat flour in these cookies and you can either make your own (see my instructions below) or purchase from the store.  You could also use whole wheat flour or all-purpose flour.
• baking powder – this acts as a leavening agent to help these cookies bake up nicely make them chewy (you could also use baking soda).
• vanilla extract – you’ll need one teaspoon vanilla extract and this gives these cookies a boost of flavor!
• cinnamon + salt – the cinnamon adds a warm, cozy flavor to these cookies while the salt punches up the taste.
• raisins – you could also use chocolate chips or chopped nuts such as walnuts, pecans or almonds.

How to Make Banana Oatmeal Cookies

1. Preheat oven.  Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. Mix ingredients.  Using a blender or a hand held mixer, combine bananas, applesauce, honey and vanilla, mixing until smooth.  If you want small chunks of banana in the cookies, feel free to just mix the wet ingredients by hand.  In a large mixing bowl, stir together the rolled oats, flour, cinnamon, baking powder and salt. Pour the banana mixture in with the dry ingredients and mix well to combine then fold in the raisins.
3. Assemble cookies.  Using a small cookie scoop, drop 1-inch cookie dough balls onto a prepared baking sheet and flatten the tops a bit with the back end of a spoon, making sure the cookies are still intact.  You should end up with about 16 cookies.
4. BAKE!  Bake the cookies at 350 degrees for 15 to 20 minutes until cookies are golden and set.  Take them out of the oven and let the banana oat cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Variations

• Mix-ins – I used raisins in these cookies, but you could add chocolate chips, chopped nuts, coconut, or other dried fruit such as cranberries, cherries, blueberries, etc.
• To make these gluten-free – just make sure you are using gluten-free rolled oats or gluten-free quick oats along with oat flour.
• To make these vegan – simply swap out the honey for maple syrup or just leave it out altogether if using super ripe bananas.  There are no eggs in this recipe.
• Other cookie options – you can easily swap out the mashed banana for peanut butter (or almond butter) and make peanut butter oatmeal cookies or swap out the raisins and make chocolate chip cookies.

How to Store Banana Oatmeal Cookies

To Store:  To store these cookies, make sure they are completely cool first and then transfer them to a sealed, airtight container and keep in the fridge for up to one week.

To Freeze:  For longer storage, you can freeze these cookies for up to 3 months in the freezer.  When ready to eat the cookies, simply thaw out at room temperature and enjoy!

More Banana Recipes to Try

• The BEST Banana Bread
• Banana Breakfast Muffins
• Whole Wheat Banana Waffles
• Chocolate Chip Banana Zucchini Muffins
• Strawberry Banana Donuts

More Oatmeal Recipes to Try

• Peanut Butter Oatmeal Cookies
• Apple Cinnamon Baked Oatmeal
• Blueberry Oatmeal Breakfast Bars
• Carrot Cake Oatmeal Breakfast Bars
• Raspberry Almond Baked Oatmeal

Hope you all enjoy these Banana Oatmeal Breakfast Cookies and if you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

Print

Banana Oatmeal Breakfast Cookies

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Chewy and delicious Banana Oatmeal Breakfast Cookies easily made with simple, wholesome ingredients and naturally sweetened for the perfect healthy cookie you can enjoy for breakfast or serve as an after school snack!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Banana Oatmeal Breakfast Cookies

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 16

Calories 74kcal

Ingredients

• 2 medium ripe bananas mashed
• 1/2 cup unsweetened applesauce
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 1 1/2 cups rolled oats
• 2 tablespoons oat flour
• 2 teaspoons cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup raisins

Instructions

• Preheat oven to 350 degrees and line a baking sheet with parchment paper.
• Using a blender or a hand held mixer, combine bananas, applesauce, honey and vanilla, mixing until smooth.
• In a medium bowl, mix together the rolled oats, flour, cinnamon, baking powder and salt. Pour the banana mixture in with the oat mixture and mix well to combine then fold in the raisins.
• Using a small cookie scoop, drop 1-inch cookie dough balls onto a prepared baking sheet and flatten the tops a bit with the back end of a spoon, making sure the cookies are still intact.  You should end up with about 16 cookies.
• Bake the cookies at 350 degrees for 15 to 20 minutes until cookies are golden and set.  Take them out of the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.  Enjoy!

Nutrition

Serving: 1cookie | Calories: 74kcal | Carbohydrates: 12.7g | Protein: 1.4g | Fat: 0.6g | Saturated Fat: 0.1g | Sodium: 39mg | Fiber: 1.4g | Sugar: 5.3g

The post Banana Oatmeal Breakfast Cookies appeared first on Eat Yourself Skinny.

Chewy and delicious Banana Oatmeal Breakfast Cookies easily made with simple, wholesome ingredients, studded with raisins and naturally sweetened for the perfect healthy cookie you can enjoy for breakfast or serve as an after school snack!

Who knew you could enjoy cookies for breakfast!  These chewy banana oatmeal breakfast cookies are made with wholesome ingredients, are naturally sweetened and give you all the warm flavors of banana bread, but in a delicious cookie form.  Your kids will absolutely devour these (mine sure did!) and they make a healthy after school snack or dessert.  These banana oatmeal cookies are gluten-free, dairy-free egg-free and refined sugar-free!

Why You’ll Love this Recipe

• These cookies are moist, chewy and so delicious!
• Perfect recipe to use up those ripe bananas sitting in your kitchen.
• Your kids will love them!
• Great for breakfast, after school snack or healthy dessert.

Ingredients You’ll Need

• bananas – make sure to use super ripe bananas to get the most sweetness out of them.
• applesauce – I used unsweetened applesauce which takes the place of oil in this recipe and keeps the cookies nice and moist.  If you don’t have applesauce, feel free to use more mashed banana.
• honey – we only need about 2 tablespoons of honey in these cookies to sweeten them as the bananas act as a natural sweetener already!  You could also use maple syrup or even brown sugar.
• rolled oats – wholesome whole grain old fashioned oats (I used gluten-free oats) make these cookies deliciously chewy!  You can also use quick oats if that’s all you have on hand, but they won’t have that great chewy texture that we love in a cookie.
• oat flour – you’ll only need two tablespoons of oat flour in these cookies and you can either make your own (see my instructions below) or purchase from the store.  You could also use whole wheat flour or all-purpose flour.
• baking powder – this acts as a leavening agent to help these cookies bake up nicely make them chewy (you could also use baking soda).
• vanilla extract – you’ll need one teaspoon vanilla extract and this gives these cookies a boost of flavor!
• cinnamon + salt – the cinnamon adds a warm, cozy flavor to these cookies while the salt punches up the taste.
• raisins – you could also use chocolate chips or chopped nuts such as walnuts, pecans or almonds.

How to Make Banana Oatmeal Cookies

1. Preheat oven.  Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. Mix ingredients.  Using a blender or a hand held mixer, combine bananas, applesauce, honey and vanilla, mixing until smooth.  If you want small chunks of banana in the cookies, feel free to just mix the wet ingredients by hand.  In a large mixing bowl, stir together the rolled oats, flour, cinnamon, baking powder and salt. Pour the banana mixture in with the dry ingredients and mix well to combine then fold in the raisins.
3. Assemble cookies.  Using a small cookie scoop, drop 1-inch cookie dough balls onto a prepared baking sheet and flatten the tops a bit with the back end of a spoon, making sure the cookies are still intact.  You should end up with about 16 cookies.
4. BAKE!  Bake the cookies at 350 degrees for 15 to 20 minutes until cookies are golden and set.  Take them out of the oven and let the banana oat cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Variations

• Mix-ins – I used raisins in these cookies, but you could add chocolate chips, chopped nuts, coconut, or other dried fruit such as cranberries, cherries, blueberries, etc.
• To make these gluten-free – just make sure you are using gluten-free rolled oats or gluten-free quick oats along with oat flour.
• To make these vegan – simply swap out the honey for maple syrup or just leave it out altogether if using super ripe bananas.  There are no eggs in this recipe.
• Other cookie options – you can easily swap out the mashed banana for peanut butter (or almond butter) and make peanut butter oatmeal cookies or swap out the raisins and make chocolate chip cookies.

How to Store Banana Oatmeal Cookies

To Store:  To store these cookies, make sure they are completely cool first and then transfer them to a sealed, airtight container and keep in the fridge for up to one week.

To Freeze:  For longer storage, you can freeze these cookies for up to 3 months in the freezer.  When ready to eat the cookies, simply thaw out at room temperature and enjoy!

More Banana Recipes to Try

• The BEST Banana Bread
• Banana Breakfast Muffins
• Whole Wheat Banana Waffles
• Chocolate Chip Banana Zucchini Muffins
• Strawberry Banana Donuts

More Oatmeal Recipes to Try

• Peanut Butter Oatmeal Cookies
• Apple Cinnamon Baked Oatmeal
• Blueberry Oatmeal Breakfast Bars
• Carrot Cake Oatmeal Breakfast Bars
• Raspberry Almond Baked Oatmeal

Hope you all enjoy these Banana Oatmeal Breakfast Cookies and if you love this recipe as much as we do, please leave me a five-star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

RECIPE

Banana Oatmeal Breakfast Cookies

Chewy and delicious Banana Oatmeal Breakfast Cookies easily made with simple, wholesome ingredients and naturally sweetened for the perfect healthy cookie you can enjoy for breakfast or serve as an after school snack!

Yield: 16 cookies

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 mins

Print Recipe

Ingredients

• 2 medium ripe bananas, mashed
• 1/2 cup unsweetened applesauce
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 1 1/2 cups rolled oats
• 2 tablespoons oat flour
• 2 teaspoons cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup raisins

Cook Mode

Prevent your screen from going dark

Instructions

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. Using a blender or a hand held mixer, combine bananas, applesauce, honey and vanilla, mixing until smooth.
3. In a medium bowl, mix together the rolled oats, flour, cinnamon, baking powder and salt. Pour the banana mixture in with the oat mixture and mix well to combine then fold in the raisins.
4. Using a small cookie scoop, drop 1-inch cookie dough balls onto a prepared baking sheet and flatten the tops a bit with the back end of a spoon, making sure the cookies are still intact.  You should end up with about 16 cookies.
5. Bake the cookies at 350 degrees for 15 to 20 minutes until cookies are golden and set.  Take them out of the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.  Enjoy!

Nutrition Facts:

• Serving Size: 1 cookie
• Calories: 74
• Sugar: 5.3 g
• Sodium: 39 mg
• Fat: 0.6 g
• Saturated Fat: 0.1 g
• Carbohydrates: 12.7 g
• Fiber: 1.4 g
• Protein: 1.4 g

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

The post Banana Oatmeal Breakfast Cookies appeared first on Eat Yourself Skinny.

Roasted Veggie Breakfast Skillet made all in one pan with a hearty combination of sweet potatoes, broccoli and red onion topped with baked eggs and seasoned to perfection for a delicious healthy breakfast or dinner!

I love easy breakfast recipes and this one is packed with veggies, protein-packed sunny side up eggs and might literally be the easiest dish you’ll ever make.  I personally like to call this my “lazy girl breakfast” because all you have to do is toss some veggies together in a skillet or casserole dish, roast them in the oven, then crack some eggs on top and finish baking for a super simple meal.  This recipe is also a great way to use up any leftover veggies you have lying around your kitchen that you don’t want to go to waste!

Why You’ll Love this Recipe

• Healthy, protein-packed breakfast or dinner that tastes delicious!
• Easy to prep and made all in one dish.
• This dish is customizable – clean out your fridge and throw in all your favorite ingredients.
• Can easily be made for a crowd right on a sheet pan, just double the recipe!

Ingredients You’ll Need

• sweet potatoes – you’ll need about 2 cups of sweet potatoes evenly cut into 1/2 inch cubes so that they cook evenly in the oven.  I peeled my sweet potatoes, but feel free to leave the skin on for a boost of nutrition!  If you don’t have sweet potatoes, you can use red or white potatoes, butternut squash or even pumpkin.
• broccoli – roasted broccoli might be my favorite thing in the whole world as it gets perfectly crisp and flavorful.  You could also use sliced brussels sprouts, asparagus, green beans, bell peppers
• red onion – adds a nice savory flavor to this dish as well as a pop of color.  You could also a white or yellow onion, shallots or even sprinkle on some green onions after baking.
• eggs – adds essential protein to this dish and makes this a complete meal.
• olive oil – I like to use a good olive oil that doesn’t have to be expensive, just make sure it’s cold-pressed and organic for the most flavor (in my opinion)
• cheese – I sprinkled some grated gruyere cheese over top, but you could use any type of cheese you like best.  Shredded cheddar cheese, mozzarella, feta cheese or parmesan all make great options.
• seasonings – a simple combination of salt, pepper and red pepper flakes for a kick of spice and to really make these flavors pop.
• fresh herbs – I topped this with some chopped fresh parsley, but you could add fresh cilantro, basil, dill, thyme, or even fresh chives.

How to Make Roasted Veggie Breakfast Skillet

1. Roast veggies – In a large bowl, toss together sweet potatoes, broccoli and red onion with 2 tablespoons of olive oil and season with salt and pepper.  Transfer the veggies to a baking dish or skillet coated with nonstick cooking spray and roast in the oven at 425 degrees F for 20 to 25 minutes, tossing veggies once halfway through.
2. Crack the eggs on top – Remove the skillet or baking dish from oven and reduce oven temp to 400 degrees F.  Using a spatula or spoon, create 5 little spaces for your eggs and crack one egg into each hole.  Top with shredded cheese and bake an additional 6 to 10 minutes (depending on how you like your yolk), until egg whites are set and yolks begin to thicken.  For a runnier y0lk, 7 minutes seemed to be the best!
3. Serve and enjoy!  Season with additional salt, pepper and some red pepper flakes for spice and top with extra cheese and some fresh chopped parsley or green onions.  I also like to drizzle a little sriracha over top for even more heat!

Tips, Tricks and Substitutions

• Change up the veggies.  I like to use up whatever veggies I have leftover in my fridge so you can easily make this a seasonal dish.  Butternut squash and brussels sprouts would taste amazing roasted together or you could sub white potatoes for the sweet potatoes, cauliflower instead of broccoli, or even add in additional veggies like bell peppers, zucchini, tomatoes or even some leafy greens like spinach or kale.
• Add more protein.  You could also add some sliced chicken sausage to the skillet to cook along with veggies for some additional protein or add some cooked ground sausage or chorizo for an even more flavorful dish.
• Use a cup to easily add the eggs.  This is a little trick I like to do that easily adds the eggs to the dish without breaking the yolks or making a mess in the pan.  Simply crack one egg into a cup and slip the egg into the well of veggies in the skillet.  Repeat this with all the eggs.
• Runny eggs vs. more cooked.  Do you like a runnier egg?  I find that baking the eggs for 7 minutes at 400 degrees gave me perfectly runny eggs, but all ovens are different.  If you want the eggs more cooked, I suggest baking them for 10 minutes.
• Make for a crowd!  This dish is great for a crowd because it is so easy to prepare.  I recommend doubling the whole recipe and using a large sheet pain to ensure all the veggies and eggs have enough space and cook evenly.

How to Serve Roasted Veggie Breakfast Skillet

• Top with some fresh pico de gallo and avocado slices.
• Drizzle with this flavorful chimichurri sauce, my simple basil pesto, or even some sriracha for added spice.
• Serve with some whole grain toast or bagels.
• Makes a great side dish to these breakfast enchiladas or breakfast wraps.
• Not just for breakfast, this roasted veggie skillet makes a delicious and filling dinner too – we love this for meal prep!

Prepping and Storage

Leftovers will keep in the fridge for about 3 days in sealed, airtight containers, but make sure the eggs and vegetables have cooled completely before storing.  When ready to reheat, simply warm this up in a skillet on the stove or reheat in the microwave until heated through.

More Breakfast Recipes You’ll Love

• Cheesy Salsa Egg Muffins
• Sausage and Veggie Egg Casserole
• Healthy Breakfast Enchiladas
• Mixed Berry French Toast Casserole
• Fluffy Pumpkin Pancakes

Hope you all enjoy this Roasted Veggie Breakfast Skillet and if you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

Print

Roasted Veggie Breakfast Skillet

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Roasted Veggie Breakfast Skillet made all in one pan with a hearty combination of sweet potatoes, broccoli and red onion topped with baked eggs and seasoned to perfection for a healthy delicious breakfast or dinner!

Course Breakfast

Cuisine American

Keyword Roasted Veggie Breakfast Skillet

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 5

Calories 220kcal

Ingredients

• 3 cups broccoli florets
• 2 cups sweet potatoes cubed
• 1 small red onion cut in wedges
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 5 eggs
• 1/2 cup shredded cheese I used Gruyere
• Pinch of red pepper flakes optional
• Fresh parsley optional garnish

Instructions

• Preheat oven to 425 degrees F.
• In a large bowl, toss together broccoli, sweet potatoes and red onion with olive oil and season with salt and pepper. Transfer veggies to a baking dish or skillet coated with nonstick cooking spray and roast for 20 to 25 minutes, tossing veggies once halfway through.
• Remove skillet from oven and reduce oven temp to 400 degrees F.
• Using a spatula or spoon, create 5 little spaces for your eggs and crack one egg into each hole.  Top with shredded cheese and bake an additional 6 to 10 minutes (depending on how you like your yolk), until egg whites are set and yolks begin to thicken.  For runnier yolks, 7 minutes seemed to be the best!
• Sprinkle with red pepper flakes and some fresh parsley, if desired, and enjoy!

Nutrition

Serving: 1/5th of recipe | Calories: 220kcal | Carbohydrates: 17.2g | Protein: 12g | Fat: 12.1g | Saturated Fat: 3.4g | Sodium: 435.2mg | Fiber: 3.4g | Sugar: 4.3g

The post Roasted Veggie Breakfast Skillet appeared first on Eat Yourself Skinny.

Roasted Veggie Breakfast Skillet made all in one pan with a hearty combination of sweet potatoes, broccoli and red onion topped with baked eggs and seasoned to perfection for a delicious healthy breakfast or dinner!

I love easy breakfast recipes and this one is packed with veggies, protein-packed sunny side up eggs and might literally be the easiest dish you’ll ever make.  I personally like to call this my “lazy girl breakfast” because all you have to do is toss some veggies together in a skillet or casserole dish, roast them in the oven, then crack some eggs on top and finish baking for a super simple meal.  This recipe is also a great way to use up any leftover veggies you have lying around your kitchen that you don’t want to go to waste!

Why You’ll Love this Recipe

• Healthy, protein-packed breakfast or dinner that tastes delicious!
• Easy to prep and made all in one dish.
• This dish is customizable – clean out your fridge and throw in all your favorite ingredients.
• Can easily be made for a crowd right on a sheet pan, just double the recipe!

Ingredients You’ll Need

• sweet potatoes – you’ll need about 2 cups of sweet potatoes evenly cut into 1/2 inch cubes so that they cook evenly in the oven.  I peeled my sweet potatoes, but feel free to leave the skin on for a boost of nutrition!  If you don’t have sweet potatoes, you can use red or white potatoes, butternut squash or even pumpkin.
• broccoli – roasted broccoli might be my favorite thing in the whole world as it gets perfectly crisp and flavorful.  You could also use sliced brussels sprouts, asparagus, green beans, bell peppers
• red onion – adds a nice savory flavor to this dish as well as a pop of color.  You could also a white or yellow onion, shallots or even sprinkle on some green onions after baking.
• eggs – adds essential protein to this dish and makes this a complete meal.
• olive oil – I like to use a good olive oil that doesn’t have to be expensive, just make sure it’s cold-pressed and organic for the most flavor (in my opinion)
• cheese – I sprinkled some grated gruyere cheese over top, but you could use any type of cheese you like best.  Shredded cheddar cheese, mozzarella, feta cheese or parmesan all make great options.
• seasonings – a simple combination of salt, pepper and red pepper flakes for a kick of spice and to really make these flavors pop.
• fresh herbs – I topped this with some chopped fresh parsley, but you could add fresh cilantro, basil, dill, thyme, or even fresh chives.

How to Make Roasted Veggie Breakfast Skillet

1. Roast veggies – In a large bowl, toss together sweet potatoes, broccoli and red onion with 2 tablespoons of olive oil and season with salt and pepper.  Transfer the veggies to a baking dish or skillet coated with nonstick cooking spray and roast in the oven at 425 degrees F for 20 to 25 minutes, tossing veggies once halfway through.
2. Crack the eggs on top – Remove the skillet or baking dish from oven and reduce oven temp to 400 degrees F.  Using a spatula or spoon, create 5 little spaces for your eggs and crack one egg into each hole.  Top with shredded cheese and bake an additional 6 to 10 minutes (depending on how you like your yolk), until egg whites are set and yolks begin to thicken.  For a runnier y0lk, 7 minutes seemed to be the best!
3. Serve and enjoy!  Season with additional salt, pepper and some red pepper flakes for spice and top with extra cheese and some fresh chopped parsley or green onions.  I also like to drizzle a little sriracha over top for even more heat!

Tips, Tricks and Substitutions

• Change up the veggies.  I like to use up whatever veggies I have leftover in my fridge so you can easily make this a seasonal dish.  Butternut squash and brussels sprouts would taste amazing roasted together or you could sub white potatoes for the sweet potatoes, cauliflower instead of broccoli, or even add in additional veggies like bell peppers, zucchini, tomatoes or even some leafy greens like spinach or kale.
• Add more protein.  You could also add some sliced chicken sausage to the skillet to cook along with veggies for some additional protein or add some cooked ground sausage or chorizo for an even more flavorful dish.
• Use a cup to easily add the eggs.  This is a little trick I like to do that easily adds the eggs to the dish without breaking the yolks or making a mess in the pan.  Simply crack one egg into a cup and slip the egg into the well of veggies in the skillet.  Repeat this with all the eggs.
• Runny eggs vs. more cooked.  Do you like a runnier egg?  I find that baking the eggs for 7 minutes at 400 degrees gave me perfectly runny eggs, but all ovens are different.  If you want the eggs more cooked, I suggest baking them for 10 minutes.
• Make for a crowd!  This dish is great for a crowd because it is so easy to prepare.  I recommend doubling the whole recipe and using a large sheet pain to ensure all the veggies and eggs have enough space and cook evenly.

How to Serve Roasted Veggie Breakfast Skillet

• Top with some fresh pico de gallo and avocado slices.
• Drizzle with this flavorful chimichurri sauce, my simple basil pesto, or even some sriracha for added spice.
• Serve with some whole grain toast or bagels.
• Makes a great side dish to these breakfast enchiladas or breakfast wraps.
• Not just for breakfast, this roasted veggie skillet makes a delicious and filling dinner too – we love this for meal prep!

Prepping and Storage

Leftovers will keep in the fridge for about 3 days in sealed, airtight containers, but make sure the eggs and vegetables have cooled completely before storing.  When ready to reheat, simply warm this up in a skillet on the stove or reheat in the microwave until heated through.

More Breakfast Recipes You’ll Love

• Cheesy Salsa Egg Muffins
• Sausage and Veggie Egg Casserole
• Healthy Breakfast Enchiladas
• Mixed Berry French Toast Casserole
• Fluffy Pumpkin Pancakes

RECIPE

Roasted Veggie Breakfast Skillet

Roasted Veggie Breakfast Skillet made all in one pan with a hearty combination of sweet potatoes, broccoli and red onion topped with baked eggs and seasoned to perfection for a healthy delicious breakfast or dinner!

Yield: 5 Servings

★★★★★

5 from 1 review

• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 mins

Print Recipe

Ingredients

• 3 cups broccoli florets
• 2 cups sweet potatoes, cubed
• 1 small red onion, cut in wedges
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 5 eggs
• 1/2 cup shredded cheese (I used Gruyere)
• Pinch of red pepper flakes (optional)
• Fresh parsley, optional garnish

Cook Mode

Prevent your screen from going dark

Instructions

1. Preheat oven to 425 degrees F.
2. In a large bowl, toss together broccoli, sweet potatoes and red onion with olive oil and season with salt and pepper. Transfer veggies to a baking dish or skillet coated with nonstick cooking spray and roast for 20 to 25 minutes, tossing veggies once halfway through.
3. Remove skillet from oven and reduce oven temp to 400 degrees F.
4. Using a spatula or spoon, create 5 little spaces for your eggs and crack one egg into each hole.  Top with shredded cheese and bake an additional 6 to 10 minutes (depending on how you like your yolk), until egg whites are set and yolks begin to thicken.  For runnier y0lks, 7 minutes seemed to be the best!
5. Sprinkle with red pepper flakes and some fresh parsley, if desired, and enjoy!

Nutrition Facts:

• Serving Size: 1/5th of recipe
• Calories: 220
• Sugar: 4.3 g
• Sodium: 435.2 mg
• Fat: 12.1 g
• Saturated Fat: 3.4 g
• Carbohydrates: 17.2 g
• Fiber: 3.4 g
• Protein: 12 g

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

The post Roasted Veggie Breakfast Skillet appeared first on Eat Yourself Skinny.

Tasty ideas for breakfast, lunch, and dinner.

Warm and delicious Blueberry Lemon Bread Pudding lightened up with healthier ingredients and zero butter or refined sugar!  The perfect cozy dish for breakfast, brunch or dessert!

Growing up my Grandma was known for her out-of-this-world bread pudding and it is still one of my favorites.  This blueberry lemon bread pudding recipe is lower in calories and made much healthier than what I grew up eating, but still has those same warm, cozy flavors we love so much!  Crusty whole wheat bread and gooey blueberries all soaked in a delicious mixture of milk, eggs, maple syrup, lemon, vanilla and cinnamon.  Perfect dish for breakfast, hosting a brunch or even dessert!

Why You’ll Love this Recipe

• Warm, cozy and delicious!
• Lightened up with healthier ingredients and zero butter or refined sugar.
• Can easily be prepped the night before for an easy morning breakfast or brunch!
• Easy to customize to your liking with fun toppings.

Ingredients You’ll Need

• bread – for breakfast casseroles like this, I always prefer using a crusty sourdough day old bread because it soaks up the egg mixture perfectly without getting too soggy or mushy when baking.  You could also use a brioche bread, challah or even french bread.
• blueberries – you can use fresh blueberries or frozen blueberries, just make sure if using frozen you don’t let them thaw first as they won’t hold their shape when baked.
• lemon zest – brightens up this whole casserole and tastes amazing with the blueberries!  Feel free to add in a tablespoon of lemon juice for even more lemon flavor.
• applesauce – I used unsweetened applesauce and this helps keep the bread pudding moist.  You could also use plain Greek yogurt in place of the applesauce.
• milk – I used almond milk, but any type of milk or even heavy cream will work in this recipe.
• eggs – you’ll need 2 large eggs in this recipe to help bind the bread pudding together.
• maple syrup – this adds sweetness to the bread pudding without using any refined granulated sugar (you could also use honey) and tastes AMAZING in this casserole!  Feel free to drizzle a little more over top after it has baked.
• vanilla extract – adds a warm boost of flavor.
• cinnamon + salt

How to Make Blueberry Lemon Bread Pudding

1. Slice the bread.  Start by cutting your loaf of crusty bread into 1-inch cubes until you have about 5 cups of cubed bread.  Set aside until ready to use.
2. Make the custard mixture.  In a large bowl, whisk together the milk, applesauce, eggs, maple syrup, vanilla, lemon zest and salt.  Fold in the cubed bread and the blueberries, mixing well until the bread is completely coated.
3. Let bread pudding sit.  Allow the bread pudding mixture to sit for about 15 to 20 minutes at room temperature allowing the bread to soak up all that delicious flavor.  Transfer the bread pudding to an 8×8 or 9×9 baking dish coated in cooking spray and either cover and place in the fridge if planning to bake the next morning, or prepare to bake uncovered.
4. Bake!  Place the bread pudding uncovered in the oven at 350 degrees and bake for 45 to 50 minutes until the dish is set and toothpick inserted in the middle comes out clean.
5. Serve.  Enjoy the bread pudding warm as is or you could drizzle this with some cream cheese, extra maple syrup, sprinkle on some powdered sugar or enjoy as dessert with a scoop of ice cream or whipped cream!

Prepping and Storage

This lemon blueberry bread pudding can easily be made ahead of time and I always prefer just making it the night before I’m planning on baking it.  Simply follow the instructions right up until baking it, cover and place in the fridge until ready to pop in the oven.

To Store: You can store this blueberry bread pudding in a sealed, airtight container in the fridge for up to 3 days.  When ready to re-heat, either cover the entire dish with foil and heat in the oven at 350 degrees F for about 20 minutes or re-heat individual portions in the microwave or toaster oven until heated through.

To Freeze: This blueberry bread pudding can also be stored in the freezer for up to 3 months in a sealed, airtight container.  Alternatively, you can also slice the bread pudding into individual portions, wrap them in plastic wrap and store them in sealed freezer bags.

Optional Toppings

• Drizzle on some cream cheese (highly recommend!), maple syrup, a lemon glaze or whipped cream
• Sprinkle with some powdered sugar
• Top with extra blueberries, chopped nuts or other fresh fruit
• Add a scoop of vanilla ice cream and enjoy as a dessert!

More Blueberry Recipes You’ll Love

• Blueberry Oatmeal Breakfast Bars
• Blueberry French Toast Casserole
• Red, White and Blueberry Fruit Salad
• Lemon Blueberry Blender Muffins
• Blueberry Banana Pancakes

Hope you all enjoy this Blueberry Lemon Bread Pudding and if you love this recipe as much as we do, please leave me a five-star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

RECIPE

Blueberry Lemon Bread Pudding

Warm and delicious Blueberry Lemon Bread Pudding lightened up with healthier ingredients and zero butter or refined sugar!  The perfect cozy dish for breakfast, brunch or dessert!

Yield: 6 Servings

★★★★

4 from 1 review

• Prep Time: 10 mins
• Cook Time: 45 mins
• Total Time: 55 mins

Print Recipe

Ingredients

• 5 cups crusty whole wheat bread, cut into 2-inch squares
• 1 1/2 cups almond milk (or milk of choice)
• 1/2 cup unsweetened applesauce
• 2 eggs, lightly beaten
• 1/4 cup maple syrup
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• Zest of 1 lemon
• 1 pint blueberries

Cook Mode

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Instructions

1. Preheat oven to 350 degrees F.
2. In a large bowl, whisk together milk, applesauce, eggs, maple syrup, vanilla, salt and lemon zest.
3. Fold in the blueberries and cubed bread, mixing well until bread is completely coated.
4. Transfer mixture to an 8×8 or 9×9 baking dish coated in cooking spray and let sit at room temperature for about 15 to 20 minutes so that the bread soaks everything up.
5. Bake bread pudding for 45 to 50 minutes, until top is golden brown and a toothpick inserted in the center comes out clean.
6. You can either serve warm or keep in the fridge and enjoy cold – tastes great both ways!
7. If planning on making this bread pudding ahead of time, simply follow the instructions right up until baking it, cover and place the unbaked dish in the fridge until ready to pop in the oven the next morning.

Nutrition Facts:

• Serving Size: 1/6th of recipe
• Calories: 185
• Sugar: 12.6 g
• Sodium: 116.5 mg
• Fat: 2.9 g
• Saturated Fat: 0.5 g
• Carbohydrates: 34.7 g
• Fiber: 3.5 g
• Protein: 5.9 g

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

The post Blueberry Lemon Bread Pudding appeared first on Eat Yourself Skinny.

Creative ideas to get you out of your weekday rut.