baked eggs veg black beans parmesan cheese
Print Recipe
5 from 1 vote

Baked Eggs, Broccoli, Black Beans and Parmesan Cheese

Course: Breakfast
Cuisine: American
Keyword: prebiotic foods, one pan recipe, breakfast, healthy living
Servings: 4
Calories: 769kcal

Equipment

  • sheet pan
  • aluminum foil
  • parchment paper

Ingredients

  • 1 lb. frozen broccoli, cauliflower florets and carrot coins California blend
  • 1 cup red onions thinly sliced
  • 1 ½ cups red bell pepper thinly sliced
  • 1 15- ounce can low-sodium black beans about 1 1/2 cups, rinsed and drained
  • 8 large eggs
  • 1/4 cup olive oil
  • 2 teaspoons dried basil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • ¼ cup grated parmesan cheese

Instructions

  • Preheat oven to 375degrees.
  • Line a sheet pan with foil or parchment paper.
  • Place vegetables and beans on pan.
  • Drizzle olive oil over vegetables and sprinkle with spices and salt; toss well and spread evenly on pan.
  • Bake 15-20 minutes or until vegetables are soft.
  • Remove pan and make 4 holes, one in each quadrant of the vegetable mixture.
  • Crack eggs and carefully transfer into the wells. Return to oven for 5-10 minutes or until egg whites are set and yolks begin to set; bake longer for firmer yolks.
  • Season eggs with kosher salt and parmesan cheese.

Nutrition

Calories: 769kcal | Carbohydrates: 95g | Protein: 43g | Fat: 26g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 333mg | Sodium: 430mg | Potassium: 2253mg | Fiber: 24g | Sugar: 7g | Vitamin A: 8099IU | Vitamin C: 88mg | Calcium: 312mg | Iron: 9mg