With 11 grams of protein in each serving, this recipe is great for breakfast.
Start preparation the day before and chill overnight for minimal work in the morning.
Coat a 2-quart rectangular baking dish with nonstick cooking spray.
Spread vegetable mixture evenly in the prepared pan.
Roast for 10 minutes.
Stir vegetables; roast about 5 minutes more or until vegetables are tender and starting to brown.
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 degrees Fahrenheit.
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.
Bake for 5 to 10 minutes more or until eggs whites are set and yolks are starting to thicken.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
