Baked Eggs with Roasted Veggies
Looking for a quick and healthy brunch recipe to brighten your Sunday mornings? Discover the magic of baked eggs and roasted veggies—a delicious, nutrient-packed dish that's incredibly simple to prepare. Treat yourself to this wholesome meal and set a positive tone for the week ahead.
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!