Roasted Veggie Breakfast Skillet

• servings: 5 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

3 cups broccoli florets

2 cups sweet potatoes (cubed)

1 small red onion (cut in wedges)

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon black pepper

5 eggs

1/2 cup shredded cheese (I used Gruyere)

Pinch of red pepper flakes (optional)

Fresh parsley (optional garnish)

Directions

Preheat oven to 425 degrees F.

In a large bowl, toss together broccoli, sweet potatoes and red onion with olive oil and season with salt and pepper. Transfer veggies to a baking dish or skillet coated with nonstick cooking spray and roast for 20 to 25 minutes, tossing veggies once halfway through.

Remove skillet from oven and reduce oven temp to 400 degrees F.

Using a spatula or spoon, create 5 little spaces for your eggs and crack one egg into each hole. Top with shredded cheese and bake an additional 6 to 10 minutes (depending on how you like your yolk), until egg whites are set and yolks begin to thicken. For runnier yolks, 7 minutes seemed to be the best!

Sprinkle with red pepper flakes and some fresh parsley, if desired, and enjoy!

Nutrition

• Serving Size: 1 /5th of recipe
• Calories: 220 kcal
• Total Fat: 12.1 g
• Saturated Fat: 3.4 g
• Sodium: 435.2 mg
• Total Carbohydrate: 17.2 g
• Dietary Fiber: 3.4 g
• Total Sugars: 4.3 g
• Protein: 12 g