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.

Source: Diabetic Living Magazine


Recipe Summary

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

1 egg and 3/4 cup vegetables
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.

1 fat, 1 medium-fat protein, 1 starch, 1 vegetable