Baked Eggs with Roasted Vegetables

Recently, I was able to get hold of a health magazine, from which I was able to find some easy and delicious recipes. One of those recipes that I tried was this baked eggs with roasted vegetables. My family and I like this recipe because it consists of a few and easy accessible ingredients (except for Manchego cheese). Manchego cheese can be easily replaced by Parmesan, Romano or a sharp, white English cheddar. This recipe has a simple and easy to follow instruction as well. In this recipe, the seasoned vegetables was roasted first and then topped with cracked eggs. Then, it was finished off in the oven for another 10 minutes. I was very impressed on how this dish turned out. It was delicious, satisfying and healthy as well. I will definitely make this dish again. Enjoy!

Cooking Tips for Perfect Baked Eggs

To achieve perfectly baked eggs, pay attention to the temperature of your oven. Preheat it to 375 degrees Fahrenheit. This ensures even cooking. If your oven runs hot, consider lowering the temperature a bit. When roasting the vegetables, cut them into uniform sizes. This helps them cook evenly and prevents some pieces from being overdone while others are undercooked. Season the veggies generously with salt and pepper before roasting, as this enhances their flavor. If you prefer a bit of spice, add some red pepper flakes to the mix. For the eggs, crack them directly over the roasted vegetables, ensuring you leave enough space between each egg. This allows them to cook without overcrowding. Keep an eye on the eggs as they bake. You want the whites to be set while the yolks remain slightly runny, which usually takes around 10 minutes. If you like firmer yolks, add a couple of extra minutes to the baking time. Lastly, let the dish sit for a couple of minutes after removing it from the oven. This allows everything to settle and makes serving easier.

Serving Suggestions and Variations

This baked eggs dish is versatile and can be served in various ways. For a hearty breakfast, pair it with some crusty bread or toast. A slice of whole grain or sourdough bread complements the dish nicely. You can also serve it alongside a fresh green salad for a lighter lunch or brunch option. If you want to mix things up, consider adding different vegetables based on the season or what you have on hand. Spinach, zucchini, or bell peppers work well. For added protein, include cooked sausage or bacon bits with the vegetables before adding the eggs. If you’re feeling adventurous, try drizzling some pesto or hot sauce over the top before serving. This adds a burst of flavor that elevates the dish. Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently in the microwave or oven to enjoy again. This recipe is not just a one-time meal; it can be adapted and enjoyed throughout the week.

Frequently Asked Questions

What can I substitute for Manchego cheese?

Parmesan, Romano, or a sharp white English cheddar work great as substitutes for Manchego cheese. Each brings its own flavor profile, so choose based on what you enjoy.

How should I store leftovers?

Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until warmed through.

Can I make this dish ahead of time?

Yes, you can roast the vegetables and prepare the egg mixture ahead of time. Just assemble everything right before baking to keep the eggs fresh.

What should I serve with baked eggs?

This dish pairs nicely with a fresh salad or some crusty bread. You could also add a dollop of Greek yogurt or a sprinkle of fresh herbs for extra flavor.

What are common mistakes when making baked eggs?

One common mistake is overcrowding the baking dish, which can lead to uneven cooking. Also, make sure your oven is properly preheated to avoid undercooked eggs.

Baked Eggs with Roasted Vegetables

Liza Agbanlog

Baked eggs nestle among roasted broccoli, sweet and yellow potatoes, and caramelized red onion, all topped with nutty Manchego cheese. It's a cozy, hearty dish that's easy to whip up and packed with flavor.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Breakfast

Cuisine Mediterranean

Servings 6 servings

Calories 290 kcal

Ingredients

  

1x2x3x

• 3 cups broccoli florets
• 1 large yellow potato such as Yukon Gold, cut into small cubes (about 2 cups)
• 1 large sweet potato cut into small cubes (about 1 cup)
• 1 small red onion cut into thin wedges
• 2 tbsp olive oil
• 6 eggs
• 150 g Manchego cheese shredded (1/2 cup)
• 1/2 tsp cracked black pepper

Instructions

 

• Preheat oven to 425 degrees F. Coat a 2-quart rectangular baking dish with non-stick cooking spray.
• In a large bowl, combine together broccoli florets, yellow potatoes, sweet potato, onion and olive oil. Season with salt and pepper; toss to coat vegetables.
• Spread vegetable mixture evenly in the prepared pan and roast for 10 minutes. Stir vegetables; roast about 5 minutes more or until vegetables are tender and starting to brown. Remove from oven.
• Reduce oven temperature to 375 degree F.
• Make six wells in the layer of vegetables. Break an egg into each well. Bake for 5 minutes more. Sprinkle with cheese. Bake for 5 to 10 minutes more or until eggs whites are set and yolks are starting to thicken. Sprinkle with pepper.

Notes

Recipe adapted: diabeticlivingonline.com

Nutrition

Calories: 290kcalCarbohydrates: 30gProtein: 14gFat: 14gSaturated Fat: 4gCholesterol: 210mgSodium: 300mgFiber: 5gSugar: 3g

Keyword baked eggs, easy recipe, healthy breakfast, roasted vegetables, vegetarian

Tried this recipe?Let us know how it was!