Breakfast – my favorite meal of the day. It sets the tone for the rest of the day and for many it is often a pre or post workout meal. I partnered with Furthermore to create this egg dish – optimal for after a workout because of its high protein content. Whether you are strength training or hitting the pavement, this dish is designed to rebuild and refuel.
This dish offers everything you are looking for in a balanced meal….on just one tray. Which, of course, means less dish washing! I am always looking for recipes that can serve a crowd without all the mess. This one is perfect to serve at your next friends or family brunch. You can easily adjust the quantity to serve how ever many guests you have.
For my next Mothers’ day/Fathers’ day brunch I will definitely have this on the menu. Feel free to change up the vegetables based on the season. The only thing to note is be sure you cut everything the same size so that it all cooks evenly.
Recipe- Serves 2-4
- 2 medium sized sweet potatoes pealed and cubed
- 2 zucchini sliced
- 1 cup frozen corn
- 1 cup black beans
- 1/2 red onion cubed
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- salt to taste
- 6 organic eggs
- parsley for garnish
- 1 avocado cubed
Directions
- Pre-heat oven to 375 degrees F Prepare a baking tray with parchment paper and non-stick spray
- In a large bowl combine sweet potato, zucchini, corn, beans and onion. Then coat the vegetables with olive oil and spices.
- Once everything is evenly coated place on prepared tray and cook for 30 minutes
- Once the vegetables have cooked for 30 minutes mix and place back in the oven for 20-30 minutes until sweet potatoes are golden brown
- Take tray out and make six wells on the tray. Crack egg into the well making sure the yolk is still in tact
- Cook for an additional 8-10 minutes until egg is cooked to desire
- Garnish with parsley and sliced avocado
