Description
A simple, nourishing one-pan egg bake with roasted broccoli, sweet potatoes, and red onions. Topped with melted cheese and baked eggs, it’s perfect for brunch, meal prep, or a wholesome weeknight dinner.
Ingredients
Scale
- 3 cups broccoli florets
- 2 cups sweet potatoes, cubed
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 5 large eggs
- ½ cup shredded cheese (Gruyère, cheddar, or mozzarella)
- Pinch of red pepper flakes (optional)
- Fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 425°F (218°C).
- In a large bowl, toss broccoli, sweet potatoes, and red onion with olive oil, salt, and pepper.
- Transfer vegetables to a greased casserole dish and roast for 20–25 minutes, tossing once halfway through.
- Reduce oven temperature to 400°F (204°C).
- Create small wells in the roasted veggies and crack an egg into each well.
- Sprinkle shredded cheese over the top.
- Bake for 6–10 minutes, depending on desired yolk consistency.
- Remove from oven and garnish with red pepper flakes and fresh parsley.
- Serve warm. Optional toppings: hot sauce, pesto, or sliced avocado.
Notes
For vegan version, omit eggs and cheese and top with avocado after baking. This dish is great for meal prep and can be served for breakfast, lunch, or dinner.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Brunch
- Method: Roasting + Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 5g
- Sodium: 360mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 190mg