Baked Egg and Veggie Breakfast







A recipe allowed in a / / / / diet.

This baked egg and veggie breakfast is incredibly easy to make and quite nutritious. Just try it once and you'll want to include it frequently in your morning routine.

Nutritional Chart

Calories: 298 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 12 g
  • 22 g
  • 13 g

Ingredients Needed for Baked Egg and Veggie Breakfast

1 sweet potato, cubed
1 zucchini, sliced
1 red bell pepper, chopped
2 garlic cloves
½ teaspoon chili powder
½ teaspoon cumin powder
½ teaspoon paprika powder
sea salt
2 tablespoons of olive oil
3 organic sausages, sliced
10 cherry tomatoes, halved
4 eggs

How to Make Baked Egg and Veggie Breakfast

  1. Preheat the oven to 350˚F/175˚C. Lay a baking tray with parchment paper.
  2. Add the sweet potato, zucchini, red bell pepper, garlic, and all the spices to a bowl. Drizzle olive oil and stir to combine the flavors. Add the vegetables on the baking tray and spread them in an even layer.
  3. Move the tray to the oven and bake for 20 minutes. When the time is up, take the tray out from the oven and add the sausage slices, and the cherry tomatoes. Make space and crack the eggs straight into the tray.
  4. Move the tray again to the oven and bake for 6-8 more minutes.

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