Hello, beautiful soul!
Sundays are for relaxation, rejuvenation, and of course, a delightful brunch that sets a positive tone for the week ahead. Today, I’m excited to share with you one of my favorite quick and healthy brunch recipes: Baked Eggs with Roasted Veggies. This dish is not only incredibly easy to make but also packed with nutrients that will leave you feeling nourished and satisfied.
A Perfect Sunday Brunch
There’s something magical about Sunday mornings. It’s a time to slow down, savor the moment, and treat yourself to something special. This baked eggs recipe is perfect for such an occasion. Using a muffin tray to bake the eggs ensures they come out perfectly every time—soft, flavorful, and just the right size. Plus, the roasted veggies add a beautiful burst of color and a wealth of vitamins and minerals to your meal.
Why Baked Eggs?
Baked eggs are a fantastic alternative to the usual scrambled or fried eggs. Here’s why:
- Convenience: Preparing baked eggs in a muffin tray is incredibly simple. Just a few minutes of prep, and your oven does the rest of the work.
- Health Benefits: Eggs are a powerhouse of nutrition, offering high-quality protein, essential vitamins, and minerals. Baking them reduces the need for added fats, making them a healthier option.
- Versatility: You can customize your baked eggs with various herbs, spices, and toppings to suit your taste. Today, I’ve chosen a classic combination of salt, pepper, and green onions.
Roasted Veggies: The Perfect Companion
No brunch is complete without a side of delicious veggies. Roasting vegetables enhances their natural flavors and brings out a delightful sweetness. For this dish, I’ve chosen a colorful mix of asparagus, zucchini, carrots, and radishes. Each vegetable contributes its unique texture and taste, making every bite an adventure.
- Asparagus: Rich in vitamins A, C, and K, and a great source of fiber.
- Zucchini: Low in calories but high in antioxidants and nutrients.
- Carrots: Packed with beta-carotene, fiber, vitamin K1, and potassium.
- Radishes: A good source of vitamin C and antioxidants.
The Joy of Simple Ingredients
One of the best things about this recipe is its simplicity. You don’t need a long list of ingredients or complicated steps. With just a few wholesome ingredients—eggs, fresh vegetables, olive oil, garlic, and basic seasonings—you can create a meal that’s both satisfying and nourishing.
Making It Your Own
Feel free to get creative with this recipe. Add your favorite herbs, spices, or even a sprinkle of cheese if you like. The key is to enjoy the process and have fun in the kitchen.
So, let’s dive into the details of this beautiful, easy-to-make brunch recipe. Below, you’ll find the complete recipe for my Baked Eggs with Roasted Veggies. I hope it brings as much joy to your Sunday mornings as it does to mine.
Baked Eggs with Roasted Veggies
Ingredients
For the Baked Eggs:
- Avocado oil spray
- 4 large eggs
- Salt and pepper to taste
- Green onions chopped (for garnish)
For the Roasted Veggies:
- 1 bunch asparagus trimmed
- 1 zucchini cut into half moons
- 2 carrots cut in half lengthwise
- 6 radishes quartered
- 2 tablespoons olive oil
- 2 cloves garlic minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly spray a muffin tray with avocado oil. Crack one egg into each muffin cup. Season with salt and pepper. Garnish with chopped green onions.
- On a baking sheet, spread out the asparagus, zucchini, carrots, and radishes. Drizzle with olive oil and sprinkle with minced garlic, salt, and pepper. Toss to coat evenly.
- Place the muffin tray and the baking sheet with veggies in the oven. Bake for 15-20 minutes, or until the eggs are set to your liking and the vegetables are tender and slightly caramelized.
- Carefully remove the eggs from the muffin tray using a spoon. Serve alongside the roasted veggies. Enjoy your delicious and healthy Sunday brunch!