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This recipe is adapted from Katie Mae’s recipe in the Food Revolution Network’s cookbook. (No, I’m not Katie Mae, that’s a common confusion!). I’ve adapted it to have precise breakfast quantities, and the quantities work out perfectly! This is a delicious, fresh, summery, and savory, plant-based breakfast, or a maintenance lunch. (If eating it as a maintenance lunch, add a fat. Olive oil?)

Bruschetta Breakfast Potatoes

  • Servings: Makes 1 Serving
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Each Serving Contains:

  • 6 oz Veggies (replaces fruit)
  • 1 Protein Serving
  • 1 Grain Serving

Ingredients

Grain Serving

  • 2 large yukon gold potatoes, (weigh 4 oz after cooking, save leftovers)

Protein Serving

Veggie Serving (Replaces Fruit)

  • 5 oz tomatoes, diced
  • 1 oz onion, minced

Condiments & Spices

  • 1 tsp high quality balsamic vinegar (or to taste)
  • 1/2 clove garlic, minced (or a pinch of garlic powder)
  • pinch of salt and pepper
  • pinch of dried or fresh oregano
  • handful of fresh basil, diced

Maintenance Modifications

  • Grain Additions: Increase to 6 oz potatoes, cooked
  • Protein Additions: Double the amount of nuts or cheese, or
  • Fat Additions: drizzle or toss with olive oil, top with avocado, or increase nuts or cheese

Directions

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. Slice potatoes into rounds 1⁄4 inch thick. Be roughly consistent. I only slice the widest section of the potato for the bruschetta. Then I dice the ends and roast them alongside the slices and save them for leftovers. I weighed 7 oz raw and it roasted to exactly 4 oz cooked.
  3. Lay the potato slices on prepared baking sheet.
  4. Brush lightly with olive oil (optional) and lightly salt and pepper them.
  5. Bake potatoes for 12 minutes.
  6. Toss the condiments together with the tomatoes. Set aside.
  7. Flip the potatoes and put them back in the oven for 12-15 minutes, or until they have your desired firmness.
  8. Stir basil and nuts into the tomatoes.
  9. When potatoes are done remove the tray from the oven and weigh 4 oz of the potato rounds. Save any leftovers for tomorrow’s breakfast. 🙂
  10. Top each potato round with the tomato mixture. Garnish with cheese and sprinkle with salt, pepper, and oregano. Serve warm or cold.

Recipe Source: Katie’s Bright Kitchen

P.S. I know I said I was “retiring” from blogging, but as I occasionally come across new things of course I’m going to share them with you! I’m just not going to be actively making and creating recipes. 🙂 This one was inspired by tomato season at the farmers market! Enjoy!

Here are some variations on this theme that I’ve made recently, which are permutations of pesto, kite hill, potatoes, polenta, and tomatoes.

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