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EGGLESS Breakfast Veggie Bowl

EGGLESS Breakfast Veggie Bowl

EGGLESS Breakfast Veggie Bowl

Need more ideas for an eggless breakfast that isn’t high carb or loaded with sugar? It’s an ideal breakfast food – full of good protein + fats. Sometimes, we just get tired of it. So, I present to you an eggless breakfast! This turned out to be so delicious and very filling. It’s mostly full of vegetables, which I’m a big cheerleader for getting vegetables in every single meal.

I know that’s hard sometimes, but with this bowl, you can be confident you are getting enough vegetables for the morning. After all, your body needs FUEL after fasting while you sleep.

This is super easy to whip up and put together. I highly recommend getting frozen riced sweet potato to make this dish quickly. If you don’t have riced sweet potato, you can always use 1-2 sweet potatoes. Peel them, chop them, and use a food processor to ‘rice’ it up. It’s just another step for you to do.

You can also use a cup of frozen chopped kale. When I made this, I just used a whole bunch of kale and chopped it up. Again, some of these little tricks is to make easier on you. Same nutrition value though!

I used Pedersons Farms bacon in this recipe (one of my favorite farms!). Pedersons Farms has a natural process of making their products, as well as raising ethical healthy pigs. They aren’t injected with antibiotics and growth hormones. Nothing artificial in their products, I love them!

Plus, they are from good ol’ Texas. Eat local, right? 😉

You will be loving this eggless breakfast + be confident that you’re getting plenty of nutrition on your plate! Tag us when you make this @nuvitruwellness on Instagram and Facebook so we can see what’s in your breakfast bowl today!

breakfast veggie bowl

Breakfast Veggie Bowl {Eggless Breakfast}

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 2 People


  • 5 Slices Bacon *Use good quality brand, Pedersons Farms
  • 10 Ounces Sweet Potato *Riced, Boulder Brand
  • 1 Bunch Kale *Chopped, Organic
  • 1 Red Pepper *Chopped, Organic
  • 1 Avocado *Sliced
  • 1/2 Tsp Smoked Paprika
  • 1/2 Tsp Onion Granules
  • Salt + Pepper


  • In a skillet over medium heat, cook the bacon until crispy.
  • Once the bacon is done, take it out and set aside. Leave the bacon grease inside the skillet.
  • Put the riced sweet potato, chopped pepper, and chopped kale inside the skillet. Cook until heated all the way through. Kale should be wilted, peppers should be soft, sweet potato should be hot.
  • Once the vegetables are cooked, add in the smoked paprika, onion granules, and salt + pepper and mix well. Heat for a couple more minutes.
  • Use a knife and chop up the bacon into small pieces. Then, slice up some fresh avocado.
  • Take vegetables off the skillet and pour into a bowl or plate. Top with the chopped bacon and sliced avocado.
  • Enjoy!
Avatar for Lahana Vigliano
Lahana Vigliano

Lahana Vigliano is a Certified Clinical Nutritionist and CEO of Nuvitru Wellness. She has her Bachelor's Degree in Nutrition Science and Masters Degree in Nutrition Science and Functional Medicine. She is currently pursuing her doctorate degree in Clinical Nutrition. Lahana and her team help support women who struggle with weight loss, hormonal imbalances, digestive issues, chronic fatigue, and many other lingering issues that leaves women not feeling their best. She uses food as medicine, as well as herbs and supplements when needed, to support her clients. She looks at the whole body holistically making sure women are understanding how nutrition, sleep, stress, and their environment impact their health. Connect with her on Facebook + Instagram (@nuvitruwellness).