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Baked Eggs with Roasted Spring Vegetables
15 min prep time
30 min cook time
4servings
How to Make Baked Eggs with Roasted Spring Vegetables
This vibrant sheet pan breakfast features roasted spring vegetables and perfectly baked eggs for a balanced, veggie-forward start to the day. Packed with fiber and nutrients, it's a option that supports steady blood glucose (blood sugar) without relying on refined carbs. Ideal for people with diabetes, it’s both nourishing and easy to prepare ahead of time. This is a low-carb and vegetarian recipe.
15 min prep time
30 min cook time
4servings
1 1/2 cups roasted veggies, 1 egg per serving
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Step-By-Step Instructions:
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Preheat your oven to 400°F.
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In a large mixing bowl, combine the asparagus, cherry tomatoes, zucchini, bell pepper, red onion, and garlic.
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Drizzle with olive oil and sprinkle with dried oregano, black pepper, and salt. Toss until the vegetables are evenly coated.
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Lightly coat a large sheet pan with cooking spray. Spread the seasoned vegetables in a single layer on the sheet pan. Roast in the preheated oven for 15-20 minutes, or until the vegetables are tender and slightly caramelized.
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Remove the sheet pan from the oven and scatter the baby spinach over the roasted vegetables. The heat will wilt the spinach slightly.
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Create four small wells among the vegetables and carefully crack an egg into each well.
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Return the sheet pan to the oven and bake for an additional 7-10 minutes, or until the egg whites are set and the yolks reach your desired doneness.
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Sprinkle fresh basil over the vegetables and eggs.
Nutrition facts
4 Servings
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Serving Size
1 1/2 cups roasted veggies, 1 egg per serving
- Amount per serving Calories 130
- % Daily value*
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Total Fat
8g
10%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 185mg 62%
- Sodium 230mg 10%
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Total Carbohydrate
9g
3%
- Dietary Fiber 3g 11%
- Total Sugars 5g
- Added Sugars 0g 0%
- Protein 8g
- Potassium 430mg 9%
Ingredients
asparagus (trimmed and cut into 1-inch pieces)
1 cup
cherry tomatoes (halved)
1 cup
zucchini (sliced into half-moons)
1 med
red bell pepper (diced)
1 whole
red onion (thinly sliced)
1 small
garlic (minced)
2 clove
olive oil
2 tsp
dried oregano
1 tsp
black pepper (ground)
1/2 tsp
salt
1/4 tsp
baby spinach (leaves)
1 cup
eggs
4 large
fresh basil (for garnish)
1/4 cup
nonstick cooking spray
1 whole
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