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Baked Eggs with Roasted Vegetables

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Author Liza Agbanlog


  • 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


  • 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.


Recipe adapted: diabeticlivingonline.com