Baked Eggs with Roasted Vegetables and Whole Grain Toast
Prep 20 min · Cook 25 min · Serves 4 · easy
Free on iPhone
A delicious and nutritious Mediterranean-inspired breakfast featuring baked eggs nestled in a bed of roasted seasonal vegetables, served with whole grain toast.
Ingredients
- 2 medium bell peppers, diced
- 1 medium zucchini, diced
- 1 small red onion, diced
- 1 pint cherry tomatoes, halved
- 2 tablespoons olive oil
- 8 eggs
- 4 slices whole grain bread
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
In a large baking dish, toss the diced bell peppers, zucchini, and red onion with the olive oil. Spread the vegetables in an even layer and roast for 15 minutes.
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