Name: Baked Eggs with Roasted Vegetables
Total time: 565 min
Ingredients: 1 large sweet potato, cut into 1/2- to 3/4-inch pieces; 1 small red onion, cut into thin slices; 6 eggs; 2 ounces Manchego cheese, shredded; 3 cups small broccoli florets; ½ teaspoon cracked black pepper; 12 ounces yellow potatoes, such as Yukon Gold, cut into 1/2- to 3/4-inch pieces; 2 tablespoons olive oil

Baked Eggs

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With 11 grams of protein in each serving, this recipe is great for breakfast. Start preparation the day before and chill overnight for minimal work in the morning.

Milk

Eggs

Vegetarian

Mediterranean

Gluten Free

Fresh Vegetables

gram

sweet potato

red onion

eggs

Cheese

manchego cheese

broccoli florets

Seasonings

black pepper

yellow potato

Oils

milliliter

olive oil

Trans fatty acids

Vitamin K

Vitamins

Sugar

Carbohydrates

Saturated Fat

Total monounsaturated fatty acids

Sodium

Minerals

Zinc

Copper

Manganese

Selenium

Water

Calories

Protein

Dietary Fiber

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Potassium

Vitamin C

Thiamin (B1)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Vitamin A

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

Riboflavin (B2)

Cholesterol

Vitamin D

Lycopene

Beta-cryptoxanthin

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Baked Eggs with Roasted Vegetables

Produce

Dairy

Baking Goods

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