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!
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