Veggie Brunch
Brighten up your morning with this colorful and wholesome Veggie Brunch recipe! Packed with vibrant roasted vegetables like red bell pepper, zucchini, and cherry tomatoes, this dish is a feast for both the eyes and the taste buds. Topped with creamy mashed avocado, perfectly fried eggs, and served on golden whole-grain toast, it’s a nutrient-rich meal that combines indulgence with health. Easy to prepare in just 35 minutes, this vegetarian brunch offers a balance of flavors and textures—crispy toast, velvety avocado, tender veggies, and runny egg yolk. Perfect for a leisurely weekend breakfast or brunch, it’s as satisfying as it is nourishing. Customize with fresh parsley for a beautiful finishing touch and enjoy a hearty start to your day!
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Recipe Information
Ingredients
- 1 whole Red bell pepper
- 1 medium Zucchini
- 1 cup Cherry tomatoes
- 0.5 whole Red onion
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 whole Avocado
- 2 large Eggs
- 2 slices Whole-grain bread
- 1 tablespoon Fresh parsley (optional, for garnish)
- 1 tablespoon Butter (or cooking spray for frying eggs)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Chop the red bell pepper and zucchini into bite-sized chunks. Thinly slice the red onion, and leave the cherry tomatoes whole or halved as desired.
Place the vegetables on the baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle evenly with salt and black pepper. Toss the vegetables to coat evenly and spread them out in a single layer.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly charred.
While the vegetables are roasting, cut the avocado in half, remove the seed, and scoop out the flesh. Mash the avocado in a small bowl with a pinch of salt or leave it sliced if preferred.
Heat a non-stick skillet over medium heat. Add butter or a light coat of cooking spray. Crack the eggs into the pan and fry them to your desired level (sunny side up, over easy, or fully cooked). Season lightly with salt and pepper.
Toast the bread slices in a toaster or on a griddle until golden brown.
Assemble the Veggie Brunch: Spread a layer of mashed avocado on each slice of toasted bread. Top with roasted vegetables, and place a fried egg on top of each. Garnish with fresh parsley if desired.
Serve immediately and enjoy your wholesome Veggie Brunch!
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 9.7 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 748 mg | 33% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 12.8 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 126 mg | 10% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1347 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
