Baked egg casserole and roasted vegetables

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Guys, this could be the EASIEST recipe you've ever made. Seriously.

After a full week of food preparation, I had a bunch of leftover vegetables that I wanted to use, so I thought why not roast them in a saucepan and throw some eggs on top. This dish is literally as simple as that. And it tastes so effortlessly delicious! The abundant breakfast perfect to start the day and feel good when eating. It's also a great way to use any leftover vegetables sitting in the kitchen that you don't want to waste. I almost wish I had leftover peppers because I'd dumped them too!

To do this, preheat my oven to 425 degrees F and toss the vegetables in a saucepan with about a tablespoon of olive oil. I used a leftover sweet potato, about three cups of broccoli and a whole red onion, but I could also use Brussels sprouts, peppers, zucchini, squash, asparagus, cauliflower… I mean the possibilities are endless and you can totally make this recipe a your taste! I kept things simple and seasoned with salt and pepper, but feel free to go crazy and add a variety of different condiments or herbs.

Once the vegetables are roasted, you'll want to take the saucepan out of the oven, reduce the temperature to about 375 degrees F, and then cover with the eggs. The easiest way I found to do this was to use a small mold (or I could use a cup) and one at a time break the egg into the mold and then slide it over the vegetables. Repeat this for the 8 eggs and then add the pan to the oven for about 5 minutes. This allows the eggs to settle and then you can top them with grated cheese (I used Swiss, but you can use whatever you have on hand). Then finish cooking for an additional 10 minutes in the oven or until the eggs are cooked.

Then I just covered everything with a little ground black pepper, a pinch more salt and I was done! As I said, the easiest breakfast and totally approved by the husband. Oh, and I must say that this was also super filling.

Truth be told, I really wanted to name this “lazy girl's casserole” because that's how it definitely felt to do this haha. Besides cutting some vegetables, there wasn't much else to do except break some eggs. I mean I did this on a Sunday and Sundays are meant to be lazy, right? So there you go. The perfect weekend breakfast (or dinner?) For when you want to stay in your pajamas and do as little work as possible.

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Baked egg casserole and roasted vegetables

  • 3 cups broccoli florets
  • 2 cups sweet potatoes, diced
  • 1 red onion, cut into wedges
  • 1 tablespoon of olive oil
  • ¼ teaspoon salt
  • 8 eggs
  • ½ cup grated cheese
  • ½ teaspoon black pepper
  1. Preheat oven to 425 degrees F.
  2. In a large bowl, mix broccoli, sweet potatoes, and red onion with olive oil and sprinkle with salt. Transfer the vegetables to a baking sheet covered with nonstick cooking spray and grill for 20 to 25 minutes, stirring the vegetables once in half.
  3. Remove the pan from the oven and reduce the oven temperature to 375 degrees F.
  4. Break an egg into a cup and place the egg on top of the vegetables. Repeat with the 8 eggs and bake for 5 minutes. Top with grated cheese and bake for an additional 10 minutes until the egg whites are done and the yolks begin to thicken.
  5. Sprinkle with ground pepper, serve and enjoy!

Serving Size: ¼ Recipe • Calories: 301 • Fat: 15.7g • Saturated Fat: 5g • Carbs: 21.9g • Fiber: 4.2g • Protein: 19.2g • Sugar: 5.6g • WW Freestyle Points: 6

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