Vegetables for Breakfast? – Sautéed Breakfast Veggies

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sautéed breakfast veggies

Vegetables for breakfast? Why not?!  Breakfast doesn’t have to be toast or cereal. It can be real food! Like a whole bunch of vegetables.

We have been conditioned to think that we must eat certain foods for breakfast. If it’s not toast or cereal, it’s probably bacon and eggs. It doesn’t have to be!

My go to quick breakfast, especially when I am short on time, is a green smoothie. Give this Kale, Peach and Mango Smoothie a try for yourself.

Sautéed Vegetables and Sweet Potatoes |

If I do have a little more time I love to prepare a delicious mix of sautéed vegetables. I have provided some proportions, but you can add more or less of anything you want. The idea is to eat a whole bunch of vegetables for breakfast.

If you want to have this during the week, consider chopping the veggies the night before, and then sautéing in the morning. If you eat eggs this dish goes well as an accompaniment.

However, pairing it with some delicious roasted sweet potatoes is awesome.


I am not saying I never eat cereal. I do, but I avoid commercial,processed, store bought cereals. When I have cereal, I usually have warm healthy oatmeal or something homemade like this Popped Amaranth and Mixed Seed Cereal.

Make sure you load up on vegetables when you go grocery shopping, so that you are ready to prepare a variety of dishes. And yes, you could totally make this for dinner as well!

What is your go to breakfast? Do you consider it healthy?

I would love to read your answers in the comments below!


Vegetables for Breakfast? - Sautéed Breakfast Veggies
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
  • 1-2 tablespoons coconut or olive oil
  • 1 red onion, finely chopped
  • 1 large carrot, peeled and cut into small dice
  • 2 yellow, red, or orange pepper, diced
  • 1 green pepper, diced
  • 2 cloves of garlic, finely chopped
  • 10-15 brussels sprouts, ends cut off and finely chopped (shredded)
  • 1-2 cups chopped greens (ex. collard, spinach, kale)
  • 1 teaspoon ground cumin
  • ½ teaspoon spanish paprika
  1. Heat the oil on medium in a large frying pan. Add the onions, garlic, carrot, and peppers. Season with salt and pepper. Sauté for about 10 minutes stirring occasionally.
  2. Add the cumin, paprika, shredded brussels sprouts, and the greens. Mix well. Sauté for another 5-8 minutes.
  3. Taste and adjust seasoning if necessary.
You can add fresh or dried herbs such as thyme, oregano, or sage.


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