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© Meredith Corporation. All rights reserved. Used with permission.
(1 egg and 3/4 cup vegetables per serving)
Preheat oven to 425°F. Coat a 2-quart rectangular baking dish with cooking spray. Combine broccoli, potatoes, sweet potato, onion, oil and 1/4 teaspoon salt in a large bowl, tossing to coat the vegetables.
Spread vegetable mixture evenly in the prepared dish. Roast for 10 minutes. Stir vegetables; roast about 5 minutes more or until vegetables are tender and starting to brown. Remove from oven. Spread vegetables evenly in baking dish; cool. Cover and chill in the refrigerator for 8 to 24 hours.
Let chilled vegetables stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375°F.
Bake vegetables, uncovered, for 5 minutes. Remove from oven; make six wells in the layer of vegetables. Break an egg into each well. Bake for 5 minutes more. Sprinkle with cheese. Bake for 5 to 10 minutes more or until egg whites are set and yolks are starting to thicken. Sprinkle with pepper.