Roasted fall veggies and eggs
Prep Time:
15 minutes
Cook Time:
30 minutes
Serves:
4 Servings
Serving Size:
1½ cups + 2 eggs
Breakfast
Sheet-pan dinners are all the rage, but have you tried a sheet-pan breakfast? The warm flavours of fall vegetables mixed with herbs and eggs will be your favourite new way to make breakfast or brunch.
Ingredients
Serves: 4
- 2 cups (500 mL) halved small potatoes
- 1 medium zucchini, cut into 1½-inch pieces
- 1 red bell pepper, cut into 1½-inch pieces
- 1 cup (250 mL) halved Brussels sprouts
- 1 red onion, coarsely diced
- 2 cloves garlic, coarsely chopped
- 2 Tbsp (30 mL) oil
- 2 tsp (10 mL) chopped fresh thyme or rosemary (or 1 tsp/5 mL dried)
- ¼ tsp (1 mL) each salt and pepper
- 8 eggs
- ¼ cup (60 mL) chopped fresh basil
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine potatoes, zucchini, bell pepper, Brussels sprouts, onion and garlic. Add oil, thyme, salt and pepper; toss to evenly coat.
- Spread vegetables in a single layer on a parchment-lined large baking sheet or a 13 x 9-inch glass baking dish. Roast for 20 minutes.
- Remove from the oven and create four wells among the vegetables. Carefully crack two eggs into each well, allowing them to nestle into the vegetables.
- Return to the oven and bake for another 7–8 minutes, or until egg whites are set and yolks reach your desired doneness. Sprinkle with basil before serving.
Tips
Balanced plate: This dish provides protein, fibre and carbohydrates all in one meal.
| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 300 | |||
| Fat 17 g | 23 % | ||
| Saturated Fat 3.5 g + Trans Fat 0.1 g | 18 % | ||
| Cholesterol 370 mg | |||
| Sodium 210 mg | 9 % | ||
| Carbohydrate 21 g | |||
| Fibre 3 g | 11 % | ||
| Sugars 5 g | 5 % | ||
| Protein 15 g | |||
