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Baked Eggs with Veggies
This Baked Eggs with Veggies recipe is low carb and gluten-free. It's loaded with veggies such as turnip, sweet potato, zucchini, and homemade tomato sauce.
Course Breakfast, Side Dish
Cuisine American
Keyword breakfast, dairy free, gluten-free, paleo, Special Diet, vegetarian, whole30
Prep Time 15 minutes minutes
Cook Time 25 minutes minutes
Total Time 40 minutes minutes
Servings 4 people
Calories 240 kcal
Preheat oven to 400 degrees F.
In a large pan, add olive oil over medium-high heat.
Add onions and garlic. Cook until the onions are brown. Stir frequently.
Add sweet potato and turnip. Cook for about 5 minutes.
Add zucchini, diced tomato, and tomato sauce.
Cook until veggies are tender. If necessary, add water to help to cook the veggies.
Spread vegetable mixture evenly in the greased baking dish (casserole dish).
With the back of a large spoon, make three indentations in the veggies mixture.
Crack 1 large egg into each indentation, keeping the yolk intact.
Season eggs with salt and pepper.
Bake for about 15-20 minutes or until the eggs whites are set.
Remove from oven and garnish with green onions
Feel free to add additional eggs if you prefer.
Make sure you cut your vegetables into small bite sized pieces that are uniform in size so they bake evenly.
Other vegetables you can add or swap with are broccoli, carrots, or even eggplant.
To store: Store the baked eggs with veggies in an airtight container or tightly wrapped in the fridge for up to 4 days.
To reheat: You can reheat the dish in the microwave.
Serving: 1 /4 | Calories: 240 kcal | Carbohydrates: 30 g | Protein: 8 g | Fat: 11 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Cholesterol: 123 mg | Sodium: 361 mg | Potassium: 776 mg | Fiber: 6 g | Sugar: 13 g