Baked Eggs with Roasted Vegetables

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.

Course Breakfast

Cuisine Mediterranean

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

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 290kcal

Author Liza Agbanlog

Ingredients

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