Eat Yourself Skinny · by Kelly Gellner★ 5.0 (4)
Baked Egg and Roasted Veggie Casserole
NUTRITION · PER SERVING40M COOK
CAL 10%·PRO 21%
CARBS 10G19% OF CAL
2G FIBER0G ADDED3G INTRINSIC4G OTHER3G TOTAL SUGAR
FAT 14G61% OF CAL
4G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A savory egg and vegetable casserole with broccoli, sweet potato, and roasted red onion topped with melted cheese. A healthy one-dish breakfast that uses up leftover vegetables.
mainamericanegg dishcasseroleeggs🥧 baking dish🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Eat Yourself Skinny →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 3 cups broccoli florets
- 2 cups sweet potatoes (cubed)
- 1 red onion (cut in wedges)
- 2 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 5 eggs
- 1/2 cup shredded cheese (I used Gruyere)
- Pinch of red pepper flakes (optional)
At a glance
PER SERVING · TIME 40M
CAL 10%·PRO 21%
CARBS 10G19% OF CAL
2G FIBER0G ADDED3G INTRINSIC4G OTHER3G TOTAL SUGAR
FAT 14G61% OF CAL
4G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 389mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 364mg
- Calcium
- 134mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 389MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.