With 11 grams of protein in each serving, this recipe is great for breakfast. Start preparation the day before and chill overnight for minimal work in the morning.

Diabetic Living Magazine
Source: Diabetic Living Magazine
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees Fahrenheit. Coat a 2-quart rectangular baking dish with nonstick cooking spray. In a large bowl combine broccoli, yellow potatoes, sweet potato, onion, olive oil and 1/4 teaspoon salt, tossing to coat vegetables.

    Advertisement
  • Spread vegetable mixture evenly in the prepared pan. Roast for 10 minutes. Stir vegetables; roast about 5 minutes more or until vegetables are tender and starting to brown. Remove from oven. Spread vegetables evenly in baking dish; cool. Cover and chill in the refrigerator for 8 to 24 hours.

  • Let chilled vegetables stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375 degrees Fahrenheit.

  • Bake vegetables, uncovered, for 5 minutes. Remove from oven; make six wells in the layer of vegetables. Break an egg into each well. Bake for 5 minutes more. Sprinkle with cheese. Bake for 5 to 10 minutes more or until eggs whites are set and yolks are starting to thicken. Sprinkle with pepper.

Nutrition Facts

232.3 calories; protein 11.1g 22% DV; carbohydrates 21.4g 7% DV; exchange other carbs 1.5; dietary fiber 3.5g 14% DV; sugars 3.8g; fat 12g 18% DV; saturated fat 3.8g 19% DV; cholesterol 218.3mg 73% DV; vitamin a iu 4671.1IU 93% DV; vitamin c 53.3mg 89% DV; folate 66.8mcg 17% DV; calcium 111.9mg 11% DV; iron 2mg 11% DV; magnesium 37.4mg 13% DV; potassium 589.2mg 17% DV; sodium 332.2mg 13% DV.