Roasted Veggie Breakfast Skillet made all in one pan with a hearty combination of sweet potatoes, broccoli and red onion topped with baked eggs and seasoned to perfection for a delicious healthy breakfast or dinner!
Ingredients:
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3 cups broccoli florets
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2 cups sweet potatoes, cubed
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1 small red onion, cut in wedges
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2 tablespoons olive oil
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1/2 tablespoons olive oil
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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5 eggs
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1/2 cup shredded cheese, I use Gruyere
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Pinch of red pepper flakes, options
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Fresh parsely, optional garnish
Instructions:
Preheat oven to 425 degrees F.
In a large bowl, toss together broccoli, sweet potatoes and red onion with olive oil and season with salt and pepper. Transfer veggies to a baking dish or skillet coated with nonstick cooking spray and roast for 20 to 25 minutes, tossing veggies once halfway through.
Remove skillet from oven and reduce oven temp to 400 degrees F.
Using a spatula or spoon, create 5 little spaces for your eggs and crack one egg into each hole. Top with shredded cheese and bake an additional 6 to 10 minutes (depending on how you like your yolk), until egg whites are set and yolks begin to thicken. For runnier yolks, 7 minutes seems to be best!
Sprinkle with red pepper flakes and some fresh parsley, if desired, and enjoy!
Nutrition:
Serving: 1/5 of recipe | Calories: 220kcal | Carbohydrates: 17.2g | Protein: 12g | Fat: 12.1g | Saturated Fat: 3.4g | Sodium: 435.2mg | Fiber: 3.4g | Sugar: 4.3g
Nutrition inforation is automatically calculated, so should only be used as an approximation.
Gellner, K. (2024d, April 23). Roasted veggie breakfast skillet. Eat Yourself Skinny. https://www.eatyourselfskinny.com/roasted-veggie-breakfast-skillet