baked eggs veg black beans parmesan cheese
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Nutrition Facts
Baked Eggs, Broccoli, Black Beans and Parmesan Cheese
Amount per Serving
Calories
769
% Daily Value*
Fat
 
26
g
40
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Cholesterol
 
333
mg
111
%
Sodium
 
430
mg
19
%
Potassium
 
2253
mg
64
%
Carbohydrates
 
95
g
32
%
Fiber
 
24
g
100
%
Sugar
 
7
g
8
%
Protein
 
43
g
86
%
Vitamin A
 
8099
IU
162
%
Vitamin C
 
88
mg
107
%
Calcium
 
312
mg
31
%
Iron
 
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.

Baked Eggs, Broccoli, Black Beans and Parmesan Cheese

Servings: 4

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 Benefit: better digestion, better mental clarity, better sleep, body repair, boost immune system, boost self confidence, consistent energy, improve hydration, minimize headaches, promote eye health, reduce inflammation, stress reduction
Category: breakfast, gluten-free, vegetarian