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Baked Eggs with Roasted Vegetables

Baked Eggs with Roasted Vegetables

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Rated: 4
  • Makes: 6 servings
  • Prep 25 mins
  • Roast to 15 mins
  • Chill 8 hrs to 24 hrs
  • Stand 30 mins
  • Bake 15 mins to 20 mins
  • Carb Grams Per Serving: 21

Ingredients

  • 3 cups small broccoli florets (about 1 inch in size)
  • 12 ounces yellow potatoes, such as Yukon Gold, cut into 1/2- to 3/4-inch pieces (about 2 cups)
  • 1 large sweet potato, cut into 1/2- to 3/4-inch pieces (about 1 cup)
  • 1 small red onion, cut into thin wedges
  • 2 tablespoons olive oil
  • 6 eggs
  • 2 ounces Manchego cheese, shredded (1/2 cup)
  • 1/2 teaspoon cracked black pepper

Directions

  1. Preheat oven to 425 degrees 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 1/4 teaspoon salt, tossing to coat vegetables.
  2. 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.
  3. Let chilled vegetables stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375 degrees F.
  4. 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 Per Serving:

Servings Per Recipe: 6
PER SERVING: 232 cal., 12 g total fat (4 g sat. fat), 218 mg chol., 332 mg sodium, 21 g carb. (4 g fiber, 4 g sugars), 11 g pro.

Diabetic Exchanges

Starch (d.e): 1; Vegetables (d.e): 1; Medium-Fat Meat (d.e): 1; Fat (d.e): 1

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