Baked Eggs with Roasted Vegetables

best weekend brunch
Best weekend brunch
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Ingredients

3 cups Broccoli florets small , about 1-inch in size
12 oz Potatoes yellow, such as Yukon Gold, cut into ½ - ¾-inch pieces , about 2 cups
1 Sweet potatoes large , cut into 1/2- to 3/4-inch pieces , about 1 cup
1 Red onion small , cut into thin slices
2 tbsp Olive oil
6 Eggs
2 oz (½ cup) Cheese Manchego, shredded
½ tsp Black pepper cracked

Nutritional information

232
calories
12g
fat
21,4g
carbohydrates
11,1g
protein
218,3mg
cholesterol
332,2mg
sodium
Ingredients

Baked Eggs with Roasted Vegetables

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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:

Ingridiens for Baked Eggs with Roasted Vegetables

Steps to make Baked Eggs with Roasted Vegetables

1

Heat oven and prepare baking dish

5

Preheat the oven to 425 °F. Lightly coat a 2-quart baking dish with cooking spray.

2

Prepare veggies

2

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.

3

Roast vegetables

15

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.

4

Chill vegetables

8h

Spread vegetables evenly in the baking dish. Leave to cool. Once cool, cover and chill in the refrigerator for 8 - 24 hours.

5

Heat oven

5

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.

6

Cook

5

Place the dish of vegetables in the oven and cook uncovered for 5 minutes.

7

Add eggs

3

Remove the warmed vegetables from the oven and make six indents in the layer of vegetables. Crack one egg into each indent.

8

Bake

10

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.

9

Serve

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!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Great idea for my brunch! Thanks!

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