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!
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Breakfast
Cuisine: American
Keyword: Roasted Veggie Breakfast Skillet
Servings: 5
- 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
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 yolks, 7 minutes seemed to be the best!
Sprinkle with red pepper flakes and some fresh parsley, if desired, and enjoy!
Serving: 1/5th of recipe | Calories: 220kcal | Carbohydrates: 17.2g | Protein: 12g | Fat: 12.1g | Saturated Fat: 3.4g | Sodium: 435.2mg | Fiber: 3.4g | Sugar: 4.3g