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BAKED EGGS AND ROASTED VEGETABLE CASSEROLE

Start your day with a burst of nutrients and flavor! In this simple yet satisfying recipe, combine tender roasted broccoli, sweet butternut squash, and sweet red onions, all beautifully roasted in coconut oil. The pièce de résistance? Perfectly baked eggs nestled atop the vegetables, delivering a wholesome meal that’s as delightful to the eyes as it is to the taste buds. Just toss, roast, and bake to create a delightful dish that’s both comforting and nutritious!

BAKED EGGS AND ROASTED VEGETABLE CASSEROLE by Dr. Cindy Tanzar

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Plan: (Standard Plan)

Serving information: Makes 2 servings covering your protein, vegetable, and fat.

This Baked Eggs and Roasted Vegetable Casserole is a hearty and nutritious dish that combines the goodness of protein-packed eggs with vibrant roasted vegetables. Perfect for breakfast or brunch, it offers a satisfying blend of flavors while covering your protein, vegetable, and fat needs in one delicious serving.

INGREDIENTS

  • 1 cup broccoli florets
  • 2 cup butternut squash, cubed
  • 1 cup medium red onion, cut in 8 wedges
  • 1.5 Tbs avocado or coconut oil
  • 6 eggs
  • Pink Himalayan salt and ground black pepper, to taste

INSTRUCTIONS

  1. Preheat oven to 425° F. In a large bowl toss together broccoli, butternut squash and red onion with coconut oil and sprinkle with pink Himalayan salt. Transfer veggies to a baking dish and roast for 20 to 25 minutes, tossing veggies once halfway through.
  2. Remove baking dish from oven and reduce oven temp to 375° F. Break eggs, one at a time, into the pan on top of the vegetables, make sure to keep the eggs separated. Bake until egg whites are set and yolks begin to thicken. Sprinkle with cracked pepper, serve and enjoy!
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