Sweet Potato and Brussels Sprouts Breakfast Bowls

Preheat oven to 400 degrees F (200 degrees C). Spray large baking sheet with Coconut Oil Cooking Spray (as needed).

Add Sweet Potatoes (3 cups) and Brussels Sprouts (18) to large bowl, drizzle with Extra-Virgin Olive Oil (1 Tbsp), then add Smoked Paprika (1 tsp), Curry Powder (1 tsp), Ground Turmeric (1/2 tsp), Ground Garlic (1/2 tsp), Ground Black Pepper (1/2 tsp), and Sea Salt (1/2 tsp), and toss to coat.

Spread vegetables out on large baking sheet into single layer, bake 10 minutes, then remove and stir.

Bake additional 5 minutes. You don’t want them to be completey cooked as you’ll add them to a cast iron skillet with eggs and return them to the oven.

Add roasted sweet potatoes and Brussels sprouts to cast iron skillet or oven-safe baking dish. In separate bowl, combine Lentils (2 cups) with Smoked Paprika (1/2 tsp), Curry Powder (1/2 tsp), Ground Turmeric (1/4 tsp), and Ground Black Pepper (1/4 tsp) then stir into roasted veggies in cast iron skillet.

Increase oven temperature to 425 degrees F (220 degrees C). Add Eggland's Best Organic Eggs (Brown) (3) to skillet, spacing out evenly, and bake 10-15 minutes or until egg whites are cooked and yolks are soft.

Serve with Pita bread if desired or top with aged white cheddar cheese. Enjoy!