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Heat the oven to 425°F. Line two baking sheets with parchment paper and set aside.
Toss the diced onion and bell pepper with half the olive oil, ½ tsp salt, and ½ tsp cracked black pepper. Spread onto one of the parchment lined baking sheets in a single layer, transfer to the oven, and set a time for 10 minutes.
Toss the cherry tomatoes and zucchini with the remaining olive oil, salt, and pepper. Spread onto the second parchment lined baking sheet in a single layer.
Once the time goes off, remove the baking sheet with the onions and peppers from the oven and stir the vegetables. Return both baking sheets to the oven and roast all of the vegetables an additional 10-12 minutes, checking for doneness at the 10-minute mark. Remove from the oven once the onions and peppers are bite tender and slightly charred, the cherry tomatoes are just starting to burst, and the zucchini starts to brown.
Make the pesto. Place the almonds into a small skillet over a medium flame. Toast, stirring frequently, until the almonds are lightly browned and fragrant. Combine basil, toasted almonds, garlic, salt, and pepper in the bowl of a food processor. Pulse until the herbs and nuts are pulverized. Flip the motor to continuous, and pour the olive oil through feed tube until the pesto comes together. Add more olive oil to reach desired consistency.
Make the scrambled eggs. Crack the eggs into a large bowl, sprinkle with salt, and scramble lightly. Heat a 10" non-stick skillet over medium high heat. Add fat of choice and heat until it melts. Add the eggs and gently scramble until cooked through.
Divide the eggs between four containers. Add of quarter of the roasted vegetables to each container. Drizzle the eggs and vegetables with pesto to taste. Seal the containers and place in the fridge.
To reheat, loosen the lid and microwave for thirty seconds. Stir the veggies, then microwave an additional 30 seconds. Meal prep breakfast bowls keep in the fridge for up to 4 days.