{NEW} Sheet Pan Veggie + Egg Bake #HappyWeekend { Many vegetables are at their …
{NEW} Sheet Pan Veggie + Egg Bake ???
#HappyWeekend { Many vegetables are at their peak season right now through early Fall. In fact, we almost can’t use them fast enough! It’s pretty ideal to start the day with a good serving of vegetables + protein…but to have them also taste incredible…well, that’s basically my life mission! Enjoy!
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makes about 4 servings
Ingredients:
1 large sweet potato, peeled and thin sliced into half moons
1 large yellow onion, sliced
3 bell peppers (various colors), sliced
1 large zucchini, sliced into half moons
2 Tbsps avocado oil, and more for brushing the pan
2 fresh garlic cloves, minced
1/2 tsp ground cumin
1 tsp smoked paprika
sea salt and freshly ground black pepper, to taste
5 large free range eggs
a handful of fresh parsley leaves, chopped
2-3 green onions, thinly sliced
Instructions:
Preheat your oven to 400 degrees f. Lightly brush a large, flat rimmed baking sheet with avocado oil.
In a large glass mixing bowl add all prepped & chopped veggies, garlic, cumin, and paprika. Season with sea salt, pepper to your personal taste and drizzle with the 2 Tablespoons avocado oil; combine well to coat your veggies.
Arrange veggies in a nice single layer on the baking sheet and roast for about 10-12 minutes, or until tender-crisp.
Remove the sheet pan from the oven and with a wooden spoon, create 5 spaces where you can gently crack the eggs into as shown.
Place back into your hot oven and bake until the eggs are set and cooked to your liking, about 7-10 minutes.
Garnish with fresh chopped parsley and green onions. Enjoy! ❤Rachel
Lots more recipes: cleanfoodcrush.com
