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!
To keep this really easy, make this using all the bits of leftover vegetables you’ve accumulated throughout the week!
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.