Roasted Breakfast Potatoes and Veggies – This lovely side dish tastes like the skillet potatoes you could order at a diner without any of the work involved! A perfect meal prep recipe.
To make things easy, I’ve been roasting up a pan of veggies once or twice a week, so it only takes me a few minutes to pull together something for breakfast. This potato and veggie blend tastes like the skillet potatoes you might be served at a diner, but don’t require any of the attention needed to make them. Plus, I can make a BUNCH in one go instead of being limited by the size of my cast iron skillet.
- Serve a poached or fried egg on top
- Scoop into breakfast tacos with eggs and sausage or bacon
- Add to muffin cups and cover with scrambled eggs. Bake like these for mini omelets in the morning.
- Pair with a chicken sausage on the side or serve with leftover protein from dinner
- Add a side salad and call it a day!
As for the seasoning blend, that’s really my favorite part. These were so flavorful! I’ve been amazed at how much flavor you can coax out of simple herbs and spices. I do recommend fresh herbs if you have them for this dish, but if not, you can always sub 1/3 the amount dried. (i.e. 2 Tbsp fresh dill = 2 teaspoons dried dill). Dill has been one of my favorites lately, primarily because I’ve made a batch of this avocado ranch about every other week for the last few months. But I also experimented with basil, cilantro, and rosemary. Every one of them is delicious.
Make a batch, dear reader. They’re amazing for breakfast, lunch, or dinner and no matter what meal of the day you serve them, they’re sure to please.
Notes on the Recipe:
If you want the veggies to brown and crisp more, simply divide the mixture between two pans. The more air circulation you get, the less steaming (and more crisping) you’ll get. Also, do be sure to try to keep your dice the same between the different veggies to ensure even cooking.
If you’re not a fan of zucchini, feel free to skip it here. You can either add another bell pepper, some more potatoes, or a bit more onion.
Change up the spice blend. You can use any fresh herbs you like here. I love dill, but I’ve also made these with cilantro, basil, and rosemary, and they’re good every single way. If you like a kick, you can also add a pinch of cayenne (or serve these with hot sauce).
Add some extra protein. If I’m making this for a week of breakfasts/lunches, I’ll usually slice up some Aidell’s chicken sausages (chicken & apple or mango & jalapeño are my favorites) and add them to the roasting pans, too. You’ll definitely want to separate the mixture onto two sheet pans. It’s too much for one!
Like this recipe? You might also like:
- Cinnamon and Rosemary Roasted Sweet Potatoes
- 5 Smoothie Bowls to Make Right Now
- Easy Paleo Mini Quiche (a great way to use up leftover potatoes/veggies!)
- 1-1½ pounds baby red potatoes, cut into a small dice (1/2" or smaller)
- 1 yellow bell pepper, cut into small dice
- 1 red bell pepper, cut into small dice
- 1 medium zucchini, cut into small dice
- ½ onion (I prefer red or sweet onions), finely diced
- 2-3 Tbsp olive oil (I prefer using 3 Tbsp)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp pepper
- 2 Tbsp fresh dill (can sub rosemary, basil, or cilantro)
- Preheat oven to 375 degrees.
- In a large bowl, combine potatoes, bell peppers, zucchini, and onion. Drizzle with olive oil and stir to coat. Sprinkle seasonings over veggie mixture and stir to evenly distribute.
- Place mixture on a baking sheet and roast at 375 degrees for 45-60 minutes (or until veggies are tender and cooked through), stirring halfway through the cooking time.
- For a crispier finish, divide mixture between two baking sheets.