Baked Eggs with Roasted Spring Vegetables Recipe | Eggland's Best

Name: Baked Eggs with Roasted Spring Vegetables Recipe | Eggland's Best
Ingredients: 5-8 large Eggland’s Best eggs (depending on the size of pan); 1 large Beet (may substitute with other root vegetables); 2 red Potatoes or 1 sweet potato; 1 bunch radish – sliced (about 1 cup) – Feel free to sub for a seasonal vegetable if radish is not available.; Pinch of sea salt or kosher salt; Black Pepper to taste; 2 garlic cloves crushed or minced; 1–2 tbsp Olive oil (use more for larger vegetables); Lemon (plus extra slices to garnish); 1 zucchini; 1 Small Shallot or 1/3 to 1/2 of red onion – sliced; 1–2 cups leafy Greens such as kale or spinach or both; Optional grated Parmesan cheese to top. Omit for paleo/whole 30 option; Fresh chopped herbs and/or sliced green onion (the green portion) to top before plating.

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Learn how to make Baked Eggs with Roasted Spring Vegetables with a guided recipe using delicious and nutritious Eggland’s Best eggs and products.

View full recipe on www.egglandsbest.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.egglandsbest.com.

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Ingredients

5-8 large Eggland’s Best eggs (depending on the size of pan)
1 large Beet (may substitute with other root vegetables)
2 red Potatoes or 1 sweet potato
1 bunch radish – sliced (about 1 cup) – Feel free to sub for a seasonal vegetable if radish is not available.
Pinch of sea salt or kosher salt
Black Pepper to taste
2 garlic cloves crushed or minced
1–2 tbsp Olive oil (use more for larger vegetables)
Lemon (plus extra slices to garnish)
1 zucchini
1 Small Shallot or 1/3 to 1/2 of red onion – sliced
1–2 cups leafy Greens such as kale or spinach or both
Optional grated Parmesan cheese to top. Omit for paleo/whole 30 option
Fresh chopped herbs and/or sliced green onion (the green portion) to top before plating.