Do you like to sleep in on the weekend?
I don’t sleep very late. But I’m often not hungry first thing in the morning. And by the time I realize I should eat, it’s almost lunch! So this is a quick and easy vegetable and egg bake that is perfect any time of the day. Eggs are baked into a very simple but scrumptious combination of roasted potatoes, butternut squash, parsnips, carrots, brussels sprouts and onions; all flavored with fresh rosemary and sage and sprinkled with some grated fontina cheese.
This is a great brunch recipe to make using leftovers. I chose winter veggies and herbs, but you can make this in any season with any vegetable.
And actually, you can partially make this in advance. Roast the veggies a day or two ahead of time, warm them briefly in the oven before adding the eggs.
This is such a great way to start the day. A plate of sweet, roasted vegetables and a warm, runny egg covered in melted cheese!
I hope you will try this soon!
Worrying does not take away tomorrow’s trouble, it takes away today’s peace.
- 6-8 cups of your favorite root vegetables, cut roughly into ½ inch pieces. (I used 2 cups of potatoes, 2 cups of butternut squash, 1 cup of brussels sprouts, 1 cup of parsnips and 16 baby carrots)
- ½ large, sweet onion cut into wedges
- 3 Tablespoons of olive oil
- ½ cup of shredded fontina
- 6 eggs
- salt & pepper to taste
- Preheat your oven to 425 degrees F.
- Spray a 2 quart baking dish with nonstick cooking spray.
- Place all of the veggies in a large bowl.
- Season the veggies with salt & pepper to your liking.
- Drizzle the veggies with the olive oil and toss to coat.
- Transfer the veggies to your baking dish and roast for about 25-30 minutes, or until the veggies begin to soften and brown, stirring about halfway through the cooking time.
- Reduce the oven temperature to 375 degrees F.
- Using a spoon, create 6 indentations in the veggies in your pan.
- One at a time, crack the eggs into a small bowl and pour into each indentation.
- Bake for 10 minutes and then sprinkle the eggs and veggies with the fontina.
- Bake another 10 minutes until the whites set and the yolks thicken.
- Serve immediately.