Baked Eggs With Roasted Vegetables
Description
Baked Eggs with Roasted Spring Vegetables is an easy sheet pan meal for breakfast, brunch, or dinner. It’s a great way to enjoy the harvest of spring veggies with a boost of protein from organic eggs! This is a gluten-free, lower carb, vegetarian recipe with a Paleo/Whole 30 option, too!
Ingredient
- 6 large eggs
- 1 red bell pepper
- 1 yellow bell pepper
- 1 small red onion
- 1 zucchini
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
Direction
1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. Cut the red and yellow bell peppers into thin slices and dice the red onion and zucchini.
3. In a mixing bowl, toss the vegetables with olive oil, garlic powder, dried oregano, dried thyme, salt and pepper.
4. Spread the vegetables evenly on a baking sheet lined with parchment paper.
5. Bake the vegetables in the preheated oven for 10-15 minutes, until they are tender and slightly charred.
6. Remove the baking sheet from the oven and create six small wells in the vegetables using the back of a spoon.
7. Carefully crack an egg into each well.
8. Season the eggs with salt and pepper.
9. Return the baking sheet to the oven and bake for an additional 10-12 minutes, until the egg whites are set but the yolks are still runny.
10. Once done, remove from the oven and let it cool for a few minutes.
11. Serve the baked eggs with roasted vegetables hot, garnished with some fresh herbs, if desired.
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