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!
Servings: 5
Ingredients
- 3 cups broccoli florets
- 2 cups sweet potatoes cubed
- 1 red onion cut in wedges
- 2 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 5 eggs
- 1/2 cup shredded cheese I used Gruyere
- Pinch of red pepper flakes optional
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 baking dish 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 additional salt and pepper, if needed.
Nutrition
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