Although I consider myself a bona fide queen of the sweet breakfast game (hello overnight oats and creamy smoothies), I’ve been getting very into savory breakfasts as of late.

There’s something so cozy about settling into a slow morning, drinking coffee with M, doing the crossword, and creating something savory, yolky, (because #PutAnEggOnIt is still my jam) and nutrient-packed to fuel a day ahead. And lately, this involves broccoli for breakfast.

Seriously.

Starting off your day with the king of cruciferous vegetables is way easier (and delicious) then you think. No, you don’t need to steam or roast broccoli to enjoy it with your savory eggs and toast. Instead snag a box of (my new favorite) Dr. Praeger’s broccoli cakes (broc on!) and make eating vegetables for breakfast so, so much easier.

I’ve been hooked on Dr. Praeger’s delicious gluten-free broccoli cakes for breakfast. Found in the freezer section, (which means they’ll keep in your freezer for months) these little bites are breakfast (and lunch and dinner) game-changers. Made with broccoli, potatoes, onions, egg whites, sea salt, garlic, and black pepper, these delicious bites are the ideal way to begin the day. I love that every single ingredient is recognizable (no mystery, chemical-laden ingredients), certified non-GMO, and jam packed with nutrition.

All About That Broccoli (Cake)

Broccoli, as you all know, is a rock star. It contains ample amounts of vitamins K, C, and E, as well as folate, chromium, phosphorus, manganese, and certain B vitamins.

Broccoli is notably packed (roughly 245% DV) with vitamin K, a fat-soluble vitamin that comes in three forms: vitamin K1, K2, and K3. We obtain vitamin K1 from leafy greens and cruciferous vegetables, like broccoli (hey there, broccoli cakes!) and kale. K2 comes from meat sources and eggs, and is synthesized by bacteria in the gut. All types of vitamin K are essential for blood clotting and responding to injury, transporting calcium through the body to support bone growth and maintenance, and it may even help to prevent calcification of arteries. Because Dr. Praegar’s broccoli cakes has broccoli as the first ingredient, you know that you’re getting ample green goodness (and vitamin K) in every single bite.

These broccoli cakes and heirloom tomato breakfast bites are totally the best way to win at savory breakfast. Top a crispy, golden Dr. P’s broccoli cake with a poached or fried egg, seasonal slice of heirloom tomato, avocado if you’re feeling crazy, micro greens, and even a splash of hot sauce. You won’t believe the delicious texture, flavor, and broccoli-powered goodness in every single bite.

Happy savory, green, and nourishing breakfast!

Broccoli Cakes and Heirloom Tomato Breakfast Bites

Serves 2

Ingredients

4 Dr. Praeger’s Broccoli Cakes
4 organic eggs
1 large heirloom tomato, sliced
¼ cup micro greens
½ avocado, sliced (optional)
Sea salt and pepper, to taste

Directions

Preheat oven to 450 degrees Fahrenheit and line a baking tray with parchment paper.

Place broccoli cakes on baking sheet and bake for five minutes. Flip and cook an additional five minutes, or until broccoli cakes are golden.

While broccoli cakes are baking in the oven, cook eggs according to your liking. I prefer to fry my eggs for this recipe, although poached eggs would be equally as delicious.

When broccoli cakes and eggs are cooked, carefully stack breakfast bite. Top broccoli cake with sliced avocado, heirloom tomato, egg, and micro greens. Garnish with a splash of hot sauce if desired. Season with sea salt and pepper and enjoy!

Notes:

- This post was sponsored by Dr. Praeger’s. All words and opinions are my own – Dr. P’s is a deliciously sensible company that makes rock star products. Thank you for supporting companies who support Vegukate!