These Oven Baked Eggs with Vegetables are the perfect dish for breakfast, lunch or dinner. They are quick and easy to make. They are a great option to serve a large number of guests or will taste great as leftovers.
Course Breakfast, Main Dish
Cuisine American
Keyword Oven Baked Eggs with Vegetables
Prep Time 5minutes
Cook Time 40minutes
Total Time 45minutes
Servings 6
Calories 325kcal
Author A Mom's Impression
Ingredients
8Happy Egg Co eggs
1 1/2cupsbroccoli florets
1 cupsweet potato
1/2red onion, quartered
1 1/2 cupBrussels Sprouts
1 1/2 cup cauliflower florets
1 cup mushrooms
1/2cupParmesan Cheese
11bspolive oil
saltto taste
freshly ground pepperto taste
Instructions
Preheat oven to 425 degrees.
Dice all vegetables into similar sized pieces. Toss all of the vegetables with olive oil in a large mixing bowl. Sprinkle in salt and freshly ground pepper. Pour vegetables into an oven safe casserole dish that has been sprayed with cooking spray. Roast vegetables for about 20-25 minutes tossing them halfway.
After Vegetables have roasted, reduce the heat to 375 degrees and remove the dish from oven.
Using a ramekin, break an egg into the dish and then gently pour over vegetables. Repeat this step 7 more times. Bake for 5-8 minutes. Take the dish out of the oven and sprinkle the top with cheese. Bake until the eggs are done, about 10-12 more minutes.