Oven-baked Egg & Roasted Veggie Casserole

This Baked Egg and Roasted Veggie Casserole is the reliable lighter breakfast that uses up all those leftover veggies in one single dish!

You guys this might be the EASIEST recipe Cooks have ever made. Seriously.

After a full week of meal prepping, A cook had a ton of leftover veggies that A cook wanted to use up so A cook thought why not roast them in a casserole dish and throw some eggs on top! This dish is literally as simple as that. And it tastes so effortlessly satisfying!! The reliable hearty breakfast to jump start your day that you can feel good about eating. It is also a great way to use up any

What goes in

• 3 cups broccoli florets
• 2 cups sweet potatoes, cubed
• 1 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
• Pinch of red pepper flakes, optional

How it comes together

1. Preheat oven to 425 degrees F.
2. Use a wide 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.
3. Remove baking dish from oven and reduce oven temp to 400 degrees F.
4. 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!
5. Sprinkle with red pepper flakes and additional salt and pepper, if needed.