Baked Egg and Roasted Veggie Casserole

If you’re looking for a fun way to spice up your breakfast routine, this Baked Egg and Roasted Veggie Casserole looks delicious!


  • 1.5 cups broccoli florets
  • 1.5 Kabocha squash
  • 1 Tbsp. red onion
  • ¼ tsp. salt
  • 6 eggs
  • 1 cup reduced far shredded cheese
  • ½ tsp. black pepper


  1. Preheat oven to 425 degrees F.
  2. In a large bowl, toss together broccoli, squash and red onion and sprinkle with salt. Transfer veggies to a baking dish coated with nonstick cooking spray and roast for 20 to 25 minutes, tossing veggies once halfway through.
  3. Remove baking dish from oven and reduce oven temp to 375 degrees F.
  4. Break an egg into a cup and slip egg on top of the veggies. Repeat with all 6 eggs and bake for 5 minutes. Top with shredded cheese and bake an additional 10 minutes until egg whites are set and yolks begin to thicken.
  5. Sprinkle with cracked pepper, serve and enjoy

YIELDS: 3 servings

PER SERVING: 1 lean protein, 2 greens, 1 condiment

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