Baked Eggs with Roasted Vegetables

  • 3 cups  small broccoli florets (about 1 inch in size)
  • 12 ounces  yellow potatoes, such as Yukon Gold, cut into 1/2- to 3/4-inch pieces (about 2 cups)
  • 1 large sweet potato, cut into 1/2- to 3/4-inch pieces (about 1 cup)
  • 1 small red onion, cut into thin wedges
  • 2 tablespoons  olive oil
  • 6 eggs
  • 2 ounces  Manchego cheese, shredded (1/2 cup)
  • 1/2 teaspoon  cracked black pepper
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