Ingredientes para Brunch Eggs And Veggies
- Yukon Gold Potatoes
- Red Bell Pepper
- 1 medium zucchini (chopped)
- Yellow Onion
- Extra Virgin Olive Oil
- Salt & Fresh Ground Pepper
- Roma Tomatoes
- Garlic Cloves
- Fresh Thyme
- 6 large eggs
- Parmesan Cheese
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Cómo preparar Brunch Eggs And Veggies
- Preheat oven to 450°F (232°C). Position a rack in the center.
- Lightly oil a large (18x13 inch) baking sheet or roaster.
- In a large bowl, toss together: 1 lb small red potatoes (cubed), 1 medium bell pepper (any color, chopped), 1 medium zucchini (chopped), 1/2 medium onion (chopped), and 2 tbsp olive oil. Season generously with salt and pepper.
- Spread the vegetables evenly on the prepared baking sheet. Bake for 30-40 minutes, stirring halfway through, until potatoes are almost tender.
- Stir in 1 pint cherry or grape tomatoes, 2 cloves garlic (minced), and 1 tsp fresh thyme leaves.
- Continue baking for 10-20 minutes, or until vegetables are browned and slightly caramelized.
- Transfer the roasted vegetables to a 2-quart ovenproof serving dish.
- Crack 6 large eggs evenly over the vegetables, spacing them apart.
- Bake for 10-12 minutes, or until eggs are set to your liking.
- Sprinkle with 1/2 cup shredded cheddar cheese (or your favorite cheese) and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
23g
Fat
16g
Carbs
10g
Recipe Tags (Choose a tag and find related recipes!)
Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Breakfast Lunch Main Dish Eggs Dairy Vegetables Canadian Oven Easy Potluck Kid Friendly Cheese Eggs Dietary One Dish Meal Low Sodium Low Saturated Fat Low Calorie Comfort Food Low Carb British Columbian Low In Something Brunch Taste Mood To Go Equipment 4 Hours Or Less
