If you, too, have been trying to find the best way to get all your vegetables in during the day, then this veggie-packed breakfast bowl is the solution to your problem, my friends!

Bowl of breakfast vegetables with toast and fork.

I have been on a mission to A) eat more veggies, B) eat a filling, nutritious breakfast that will hold me over throughout the morning, and C) have that breakfast last several meals throughout the week to save me time.

If that sounds like what you’ve been looking for, then get ready to dive into these savory breakfast bowls to start those mornings off right!

How to Make a Vegetable Breakfast Bowl

It’s quite simple, really. In just a few simple steps you’ll have satisfying breakfast vegetables in a bowl to get you going for the day ahead.

Kale, broccoli, brussels, white beans, tomatoes, and shallot in bowls.

First, saute the broccoli and cherry or grape tomatoes in a large skillet. Similar to this quick tomato pasta recipe, the tomatoes will begin to blister, and we will burst them to release their juices. We do this for two reasons. One, so we’re not biting into a piping hot tomato and having those juices released in our mouths (ouch!). And two, because it gives the veggies somewhat of a sauce.

While the first round of veggies cook, begin preparing the eggs. I love making soft-boiled eggs for this recipe! There’s just something about jammy eggs for breakfast. That being said, if you prefer a fried egg, hard-boiled, poached, or even scrambled, they will all absolutely work with this dish!

Add shredded Brussels sprouts to the skillet, spreading them in an even layer. This allows them to get slightly crisp, just like in our sauteed Brussels side dish. We’ve got some aromatics in there too – shallot and garlic. Oh, and don’t forget to add salt throughout the cooking process, too!

Shred Brussels sprouts using a food processor, or make this recipe even easier and buy pre-shredded at the grocery store (P.S. the same goes for broccoli, too!).

And finally, to wrap it all up, wilt in kale, toss in fresh parsley, and the white beans. I recommend cannellini beans for their tenderness and the slightly nutty flavor they add to the dish. Feel free to substitute another white bean as needed.

Variations of a Veggie Bowl

I tested this recipe using a variety of herbs. Rosemary, chives, and garnishing with fresh basil. In the end, I decided that parsley was the most universal herb for this dish; it’s fresh, bright, and adds a subtle hint of lemony pepper. Not to mention any remaining parsley goes great on a variety of recipes as a garnish, so there’s less waste.

If you have chives, I highly recommend them for a burst of subtle onion to the dish.

Soft boiled eggs on top of bowl of breakfast vegetables.

From there, toss in extra veggies you might have on hand. This recipe is heavy on the cruciferous vegetables, but spinach could be substituted for the kale. Cauliflower for broccoli. Toss in some shredded carrots. Truly, there are many customizations to make!

And if you need potatoes in your breakfast bowl… don’t let this recipe without potatoes deter you. Easily toss in some quick skillet breakfast potatoes, and you’re set!

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

Bowl of broccoli, kale, white beans with soft boiled egg halves and toast.
5 (2 ratings)

Get the Recipe 25-Minute Veggie-Filled Breakfast Bowls with White Beans

This hearty vegetarian breakfast bowl is loaded with broccoli, Brussels sprouts, tomatoes, and creamy white beans. Topped with a soft-boiled egg, it's best served with a buttery slice of crusty sourdough toast. Ready in just 25 minutes and excellent for meal prep, too!



  • Soft-Boiled Eggs: Heat a large saucepan with water (enough to cover the eggs once they’re added) and bring to a boil. Gently lower the eggs into the boiling water using a slotted spoon and boil for 6 1/2 minutes. While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and topping it off with water. Remove the eggs and place them directly in the ice bath for at least 2-3 minutes. 
    4 eggs
  • Meanwhile, In a large skillet heat 2 tablespoons of olive oil over medium-high heat. Add the broccoli and whole tomatoes. As the tomatoes begin to blister, gently smash them with the back of a spoon to burst. Cook for about 4-5 minutes, adding a pinch of salt.
    3 Tablespoons extra virgin olive oil, 1 cup cherry or grape tomatoes, 2 cups broccoli florets
  • Reduce heat to medium and add the remaining 1 tablespoon of olive oil. Stir in shallot and garlic, sauteeing for 2 minutes.
    2 Tablespoons shallot, 1-2 garlic cloves
  • Add shredded Brussels sprouts with another pinch of salt, freshly ground black pepper, and red pepper flakes. Spread the Brussels in an even layer, letting them crisp up for about 3 minutes. Stir in the kale, parsley, and beans; cook for 3 minutes until the kale is wilted. Taste test and add another pinch of salt, as needed.
    2 cups shredded Brussels sprouts, Pinch red pepper flakes, 3 cups green kale, 15 ounce can cannellini beans, 2 Tablespoons fresh parsley
  • Remove from heat. Peel the soft-boiled eggs (or prepare eggs as desired) and slice in half. Serve the vegetables and beans in a bowl, topped with egg, and chives or green onion. I recommend a hearty slice of sourdough toast, too!


  • To enjoy the vegetable bowl throughout the week, either leave the soft-boiled eggs unpeeled until ready to use or prepare your egg as desired each morning.
Calories: 292kcal, Carbohydrates: 27g, Protein: 16g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.02g, Cholesterol: 164mg, Sodium: 345mg, Potassium: 627mg, Fiber: 10g, Sugar: 3g, Vitamin A: 6269IU, Vitamin C: 124mg, Calcium: 261mg, Iron: 5mg
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!