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Baked Eggs with Roasted Vegetables
9 h 25 m
Diabetic Living Magazine
“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.”
3 cups small broccoli florets (about 1 inch in size)
12 ounces yellow potatoes, such as Yukon Gold, cut into ½- to ¾-inch pieces (about 2 cups)
1 large sweet potato, cut into ½- to ¾-inch pieces (about 1 cup)
1 small red onion, cut into thin slices
2 tablespoons olive oil
2 ounces Manchego cheese, shredded ( ½ cup)
½ teaspoon cracked black pepper
1Preheat oven to 425°F. 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 ¼ teaspoon salt, tossing to coat vegetables.
2Spread 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.
3Let chilled vegetables stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375°F.
4Bake 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.