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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


Recipe Summary test

25 mins
9 hrs 25 mins


Ingredient Checklist


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.

  • 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 calories; protein 11.1g; carbohydrates 21.4g; dietary fiber 3.5g; sugars 3.8g; fat 12g; saturated fat 3.8g; cholesterol 218.3mg; vitamin a iu 4671.1IU; vitamin c 53.3mg; folate 66.8mcg; calcium 111.9mg; iron 2mg; magnesium 37.4mg; potassium 589.2mg; sodium 332.2mg.