Veggie Roasted Breakfast Skillet

Roasted Veggie Breakfast Skillet made all in one pan with a hearty combination of sweet potatoes, broccoli and red onion topped with baked eggs and seasoned to perfection for a satisfying lighter breakfast or dinner!

A cook keep straightforward breakfast recipes and this one is packed with veggies, protein-packed sunny side up eggs and might literally be the easiest dish you will ever make. A cook personally like to call this the "lazy girl breakfast" because all you have to do is toss some veggies together in a large skillet or casserole dish, roast them in the oven, then crack some eggs on top and finish baking

Leftovers will keep in the fridge for about 3 days in sealed, airtight containers, but make sure the eggs and vegetables have cooled completely before storing. When ready to reheat, just warm this up in a skillet on the stove or reheat in the microwave until heated through.

What goes in

• 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
• Pinch of red pepper flakes, optional
• Fresh parsley, optional garnish

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 large skillet coated with nonstick cooking spray and roast for 20 to 25 minutes, tossing veggies once halfway through.
3. Remove skillet 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 some fresh parsley, if desired, and enjoy!