Roasted Veggie Hash and Baked Eggs

Stability Nutrition

PROFESSIONAL NUTRITION AND WELLNESS COACHING FOR WOMEN

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Roasted Veggie Hash and Baked Eggs

May 27, 2023|Balanced Breakfasts, Healthy Recipes, High Protein

This recipe for roasted veggie hash and baked eggs is balanced, tasty, and quick to make. If you're short on time, you can make the veggie hash the night before and bake the eggs in the morning. All you need is 8 minutes! A great source of protein, veggies, smart carbs and healthy fats, all in one dish!

Roasted Veggie Hash and Baked Eggs

Author: Elisa | Stability Nutrition

Makes 4 Servings

Ingredients:

• 1 large garnet yam, peeled and diced

• 2 medium red skinned, or Yukon gold potatoes, unpeeled and diced

• 1/2 large red onion, diced

• 1 red, green or yellow bell pepper, cored and diced into 1" squares

• 1 Tbsp extra-virgin olive oil

• 1/2 tsp smoked paprika

• Salt to taste

• Fresh ground pepper to taste

• 4 large eggs

• 1 Tbsp minced cilantro or parsley for garnish

Instructions:

Preheat the oven to 425°F.

Line a large baking sheet with parchment paper or a silpat. 

Spread the sweet potatoes, red skinned potatoes, onion and bell pepper in a single layer on the lined baking sheet.

Drizzle the olive oil over the veggies and toss well. Spread in an even layer. Sprinkle with the smoked paprika, and a little salt and pepper.

Bake for about 25 minutes, until the veggies are starting to soften. Remove from the oven and stir, then spread in an even layer again.

Use a spatula to make 4 wells in the veggies, and crack a single egg into each one.

Sprinkle a tiny bit more salt and pepper on the eggs, and bake until the egg whites are set and the egg yolks are cooked to your liking, about 5-8 minutes.

Remove from the oven and garnish with fresh herbs before serving.

Enjoy!