Nutrition Facts
Parmesan Baked Eggs with Broccoli and Black Beans
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.
Parmesan Baked Eggs with Broccoli and Black Beans
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
- 1½ cups red bell pepper thinly sliced
- 1 15-ounce can low-sodium black beans about 1½ cups, rinsed and drained
- 8 large eggs
- ¼ cup olive oil
- 2 teaspoons dried basil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 375 degrees.
- 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.
