Baked Eggs with Roasted Veggies
Honey-Lime Splashed Fruit
Ingredients
- Nonstick cooking spray
- 3 cups 1-inch broccoli florets
- 2 cups ½- to ¾-inch pieces yellow-fleshed potatoes, such as Yukon gold
- 1 cup ½- to ¾-inch pieces sweet potato
- 1 small red onion, cut into thin wedges
- 2 Tbsp olive oil
- ¼ tsp salt
- 8 eggs
- ½ cup shredded Manchego cheese (2 oz)
- ½ tsp cracked black pepper
Instructions
- Preheat oven to 425°F. Coat a 2-qt rectangular baking dish with cooking spray.
- In a large bowl toss together the next six ingredients (through salt). Spread vegetables in prepared dish. Roast 15 minutes.
- Stir vegetables; roast 5 to 10 minutes more or until tender and starting to brown. Remove from oven. Reduce oven temperature to 375°F.
- Using the back of a large spoon, make eight depressions in vegetables. Break an egg into a cup and slip egg into one of the depressions. Repeat with remaining seven eggs. Bake 5 minutes. Sprinkle with cheese.
- Bake 5 to 10 minutes more or until eggs whites are completely set and yolks begin to thicken. Sprinkle with pepper.
Side Dish Ingredients
- ½ of a small pineapple, peeled, cored, and cut into spears
- 1 medium papaya or large mango, halved, seeded, peeled, and cut into 4-inch spears
- 12 to 16 small strawberries
- ¼ cup lime juice
- 2 Tbsp honey
- ¼ tsp ground ancho chile pepper (optional)
- Shredded coconut (optional)
Side Dish Instructions
- Add pineapple, papaya, and strawberries to glasses.
- In a small bowl combine lime juice, honey, and, if desired, ground ancho pepper. Drizzle over fruit. If desired, sprinkle with coconut. Serve immediately or cover and chill up to 4 hours.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
379
|
100
|
479
|
| Fat (g) | 21 | 0 | 21 |
| Sat. Fat (g) | 7 | 0 | 7 |
| Protein (g) | 20 | 1 | 21 |
| Carb (g) | 27 | 26 | 53 |
| Fiber (g) | 5 | 3 | 8 |
| Sodium (mg) | 423 | 8 | 431 |
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