RECIPE
Baked Egg and Roasted Veggie Casserole
This Baked Egg and Roasted Veggie Casserole is the perfect healthy breakfast that uses up all those leftover veggies in one single dish!
Yield: 4 Servings 1x
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
Ingredients
- 3 cups broccoli florets
- 2 cups sweet potatoes, cubed
- 1 red onion, cut in wedges
- 1 Tbsp olive oil
- 1/4 tsp. salt
- 8 eggs
- 1/2 cup shredded cheese
- 1/2 tsp. black pepper
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl, toss together broccoli, sweet potatoes and red onion with olive oil and sprinkle with salt. Transfer veggies to a baking dish coated with nonstick cooking spray and roast for 20 to 25 minutes, tossing veggies once halfway through.
- Remove baking dish from oven and reduce oven temp to 375 degrees F.
- Break an egg into a cup and slip egg on top of the veggies. Repeat with all 8 eggs and bake for 5 minutes. Top with shredded cheese and bake an additional 10 minutes until egg whites are set and yolks begin to thicken.
- Sprinkle with cracked pepper, serve and enjoy!
Nutrition Facts:
- Serving Size: 1/4th of recipe
- Calories: 301
- Sugar: 5.6 g
- Sodium: 451.9 mg
- Fat: 15.7 g
- Saturated Fat: 5 g
- Carbohydrates: 21.9 g
- Fiber: 4.2 g
- Protein: 19.2 g
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.