Roasted Vegetable And Baked Egg Casserole

Roasted vegetable and baked egg casserole

Super easy, delicious and healthy to boot, this recipe is suitable for breakfast, lunch or dinner.

Serves 4


  • 3 cups broccoli florets
  • 2 cups sweet potatoes, cut into cubes
  • 1 purple onion, sliced
  • 1 tbsp extra virgin olive oil + 2 tbsp extra
  • ¼ tsp sea salt
  • 8 free-range or organic eggs
  • ½ cup cheddar cheese, grated
  • ½ tsp cracked pepper


  1. Preheat oven to 220 degrees Celsius.
  2. In a large bowl, combine broccoli, sweet potatoes and onion with 1 tbsp. olive oil, sprinkling with salt. Transfer to a baking dish coated with 2 tbsp. olive oil and roast for 20-25 minutes, turning vegetables halfway through.
  3. Remove baking dish from oven, reducing oven temperature to 190 degrees Celsius.
  4. Individually break all eggs on top of vegetables and bake for 5 minutes. Top with cheese and bake for an extra 10 minutes until egg whites are set and yolks begin to thicken.
  5. Sprinkle with cracked pepper. Serve and enjoy!