Baked Egg and Roasted Veggie Casserole
Ingredients
The vegetables
-
2
cups
sweet potatoes, cubed
-
3
cups
broccoli florets
-
1
medium
red onion, cut in wedges
The other ingredients
-
2
Tbsp
olive oil
-
½
tsp
salt
-
½
tsp
black pepper
-
5
eggs
-
½
cup
shredded cheese (e.g., Gruyere)
-
a pinch
red pepper flakes (optional)
Instructions
- Preheat the oven to 425°F.
- In a large bowl, toss together the sweet potatoes, broccoli, and red onion with olive oil, salt, and pepper.
- Transfer the veggies to a baking dish or skillet coated with nonstick cooking spray and roast for 20 to 25 minutes, tossing once halfway through.
- Remove from the oven and reduce the temperature to 400°F.
- Create 5 spaces for the eggs in the roasted veggies and crack one egg into each space.
- Top with shredded cheese and bake for an additional 6 to 10 minutes until the egg whites are set.
- Season with additional salt, pepper, and red pepper flakes if desired, and serve.
Nutrition Facts (estimated)
Servings
5
Calories
220
Total fat
12.1g
Total carbohydrates
17.2g
Total protein
12g
Sodium
435.2mg
Cholesterol
0mg
You might also like