Easy Egg Bake Recipe with Roasted Autumn Veggies
Packed with the best autumn vegetables, loaded with protein, tasty and satiating, this egg bake recipe is a great recipe to add to your meal prep routine!
Servings: 4
Ingredients
- 8 eggs
- 3 sweet potatoes cubed
- 2 carrots diced
- 4 kale leaves chopped
- 4 red bell peppers
- 1 yellow onion diced
- 2 garlic cloves minced
- ½ cup goat cheese crumbled
- ½ cup unsweetened almond milk
- 1 teaspoon turmeric powder
- ½ tsp sweet paprika
- 1 /2 teaspoon salt
- freshly ground black pepper
- micro-greens, to garnish
- 1 tablespoon extra virgin olive oil
Instructions
- Preheat the oven to 175C/350F.
- Line a baking sheet with parchment paper, and add the vegetables.
- Drizzle with olive oil, season with salt, pepper, turmeric and paprika, and toss to coat evenly.
- Roast for 20 minutes.
- Remove from the oven and transfer into a non-stick large skillet or casserole. Add the chopped kale and mix to combine.
- In a large bowl beat the eggs with the almond milk, and pour over the vegetables.
- Top with crumbled cheese.
- Bake for 30 mins, then remove, cut and serve warm. Pack in airtight glass containers and keep in the refrigerator for up to 4 days for later use.