RECIPE
Roasted Veggie Breakfast Skillet
Roasted Veggie Breakfast Skillet made all in one pan with a hearty combination of sweet potatoes, broccoli and red onion topped with baked eggs and seasoned to perfection for a healthy delicious breakfast or dinner!
Yield: 5 Servings 1x
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
Ingredients
- 3 cups broccoli florets
- 2 cups sweet potatoes, cubed
- 1 small red onion, cut in wedges
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 5 eggs
- 1/2 cup shredded cheese (I used Gruyere)
- Pinch of red pepper flakes (optional)
- Fresh parsley, optional garnish
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl, toss together broccoli, sweet potatoes and red onion with olive oil and season with salt and pepper. Transfer veggies to a baking dish or skillet coated with nonstick cooking spray and roast for 20 to 25 minutes, tossing veggies once halfway through.
- Remove skillet from oven and reduce oven temp to 400 degrees F.
- Using a spatula or spoon, create 5 little spaces for your eggs and crack one egg into each hole. Top with shredded cheese and bake an additional 6 to 10 minutes (depending on how you like your yolk), until egg whites are set and yolks begin to thicken. For runnier y0lks, 7 minutes seemed to be the best!
- Sprinkle with red pepper flakes and some fresh parsley, if desired, and enjoy!
Nutrition Facts:
- Serving Size: 1/5th of recipe
- Calories: 220
- Sugar: 4.3 g
- Sodium: 435.2 mg
- Fat: 12.1 g
- Saturated Fat: 3.4 g
- Carbohydrates: 17.2 g
- Fiber: 3.4 g
- Protein: 12 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.