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Oven Baked Eggs With Roasted Vegetables
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Oven Baked Eggs with Roasted Vegetables

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 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6
Calories 325kcal
Author A Mom's Impression

Ingredients

  • 8 Happy Egg Co eggs
  • 1 1/2 cups broccoli florets
  • 1 cup sweet potato
  • 1/2 red onion, quartered
  • 1 1/2 cup Brussels Sprouts
  • 1 1/2 cup cauliflower florets
  • 1 cup mushrooms
  • 1/2 cup Parmesan Cheese
  • 1 1bsp olive oil
  • salt to taste
  • freshly ground pepper to 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.
  • Add salt and pepper and enjoy!