This Baked Eggs with Roasted Vegetables is one of my favorite weekend brunch recipes. I love the super tasty roasted vegetables and the baked eggs when the whites have just set and the yolks are still slightly runny. I prepare the vegetables the day before and chill them in the refrigerator overnight.
To make this recipe, start by combining broccoli, yellow potatoes, sweet potato, onion, olive oil, and ¼ teaspoon of salt. Toss to coat the vegetables and spread them in the prepared pan. Roast until they are tender and starting to brown. Remove from the oven and refrigerate for 8 – 24 hours. Preheat the oven and remove the cooked vegetables from the refrigerator. Once the veggies are at room temperature, place them in the oven to heat for 5 minutes. Remove and make six indents in the layer of vegetables. Crack an egg into each indent and sprinkle with cheese. Bake in the oven until the egg whites are set and yolks are starting to thicken. Season with pepper just before serving.
To make the Baked Eggs with Roasted Vegetables, you will need the following ingredients:
Preheat the oven to 425 °F. Lightly coat a 2-quart baking dish with cooking spray.
Combine 3 cups of broccoli, 12 ounces of yellow potatoes, sweet potato pieces, 1 sliced onion, 2 tablespoons of olive oil, and ¼ teaspoon salt. Toss to coat.
Spread the vegetable mixture evenly in the baking dish. Roast the vegetables for 10 minutes. Remove from the oven and stir. Return to the oven and roast 5 more minutes until the vegetables are tender and turning brown around the edges. Remove the dish from the oven.
Spread vegetables evenly in the baking dish. Leave to cool. Once cool, cover and chill in the refrigerator for 8 - 24 hours.
When ready to cook, remove the vegetables from the refrigerator and set the oven to 375 °F to heat. Let the chilled vegetables come to room temperature.
Place the dish of vegetables in the oven and cook uncovered for 5 minutes.
Remove the warmed vegetables from the oven and make six indents in the layer of vegetables. Crack one egg into each indent.
Place the dish in the oven and bake for 5 minutes. Sprinkle the eggs with 2 ounces of shredded cheese. Return to the oven and bake for 5-10 minutes more or until egg whites are set and yolks are starting to thicken.
Season with cracked black pepper and serve immediately.
You will love this Baked Eggs with Roasted Vegetables breakfast recipe. Super simple and really tasty! I love it! Remember to tag #cookmerecipes if you try this recipe!
I made this Baked Eggs with Roasted Vegetables last Sunday. The veggies were divine and the whole dish felt so fancy yet easy! I prepared everything a day before, so it was a breeze to pop in the oven. Such a proud moment sharing this with friends.
Delicious
Superb!
Superb brunch treat! I made this for my wife last weekend, and we loved every bite. The veggies were flavored perfectly, and the eggs were so gooey. Definitely a recipe to save for future weekends!
This Baked Eggs with Roasted Veggies is simply great. I prepped it last Sunday and it was a hit with the fam. Easy and delish.
Super yummy brunch!
This Baked Eggs with Roasted Vegetables recipe is simply great. I made it for my brunch with friends last Sunday and we couldn't stop raving about it. Roasting the veggies ahead made them so flavorful. A perfect dish to impress, and I will definitely make it again.
The roasted veggies are superb. Made this for brunch and it was a hit with my husband. Simple to prepare the day before.
Wow, this brunch recipe is super easy and yum! Love it!
I made this for our Sunday brunch and it was so delicious. The roasted veggies added amazing flavors to the runny yolks. Can't wait to make it again next weekend!
Totally love this easy brunch recipe for friends.
Oh man, this baked eggs recipe is a weekend lifesaver. Prepped the veggies night before, and brunch with my hubby was a hit. Totally loved the runny yolks!
Super yummy! I made it for brunch.
Delicious! My kids loved it and I'm grateful for such an easy recipe.
Simply delicious brunch!
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