Breakfast used to be a challenge. I don’t eat a lot of bread, cereal, or processed snacks, so most of the food that we have come to know as “breakfast food” has been disqualified. My ideal breakfast is hearty and filling, nutritious, and quick. It’s often yogurt, kefir, or my grandmother’s homemade cheese curds, with fruit and nuts. When dairy gets a little boring, I switch to eggs. Lately I’ve been challenging myself to include vegetables on the egg days, breakfast is too important of a meal not to.

This veg + egg bowl is inspired by Bibimbap, a korean dish of rice topped with sauteed veggies, sometimes beef, and a fried egg. Its usually served in a hot stone bowl, making the rice crunchy in places, and dressed with hot sauce. It’s the ideal comfort food. It’s also something I wouldn’t make at home. It’s a little fussy and the Korean restaurants in my neighborhood have pretty great options for $7. This little bowl however, is a super simplified version, totally worth making at home. All the veggies are sauteed together and can be made in advance and kept for several days. There is no stone bowl, no beef, no rice. For a quick breakfast, reheat the veggies and top with a fried egg. I can even imagine it being delicious with scrambled egg mixed in to the veggies, though I haven’t tried that yet.