Veggie-Packed Breakfast Meal Plan
Most Americans fall short when it comes to getting the recommended servings of veggies each day-about 90 percent of us don't get enough! Start your day right by adding more produce to your morning meal, like we did in this week's breakfast meal plan. Fruit is often the go-to for breakfast, but don't forget about veggies. The recipes in this plan contain at least 1 cup of vegetables to help you get up to the daily recommended goal of at least 2 1/2 cups of vegetables per day.
Baked Eggs, Tomatoes & Chiles (Shakshuka): In this healthy breakfast skillet recipe, you get one full serving of veggies per serving between the tomato, onion and pepper mixture that makes up the saucy base. The eggs add a serving of satisfying protein and bake right in the skillet. We recommend serving this dish with a slice of crusty whole-grain bread to mop up any remaining sauce.
Baby Kale Breakfast Salad with Quinoa & Strawberries: Fruit, whole grains and greens for breakfast? Yes, please! Start your day off right with this breakfast salad recipe and you'll knock out half of your daily veggie quota with the first meal of the day.
Peanut Butter-Strawberry-Kale Smoothie: This PB&J-inspired smoothie includes a whole cup of chopped kale, which counts as a 1/2 cup serving of vegetables, to help you fill your daily vegetable quota. This recipe comes together quickly for a healthy breakfast you can easily take on the go.
Potato, Asparagus & Mushroom Hash: Made with asparagus, roasted red pepper and mushrooms, this veggie-packed hash has a fresh and light flavor that will leave you feeling energized. Serve with hearty whole-grain toast and an egg or two on top to round out the meal.
How to Make Baked Eggs, Tomatoes & Chiles (Shakshuka)