Egg Bake with Fall Roasted Veggies | Jordo's World
Egg Bake with Fall Roasted Veggies
Serves 2
I love making breakfast recipes with @nelliesfreerange eggs! These beauties come from free-range hens raised on family farms and bring 6g of protein + essential nutrients to the table. A healthy hen means delicious, nutritious eggs for us!
Preheat the oven to 400 degrees.
Wash and chop all the veggies. Add to a large bowl with oil, salt and pepper. Mix well. Pour onto aluminum foil-lined baking sheet.
Bake at 400 for 20 mins, until veggies are tender.
While the veggies are cooking, add the eggs and milk to a bowl. Whisk until well blended.
Grease a casserole dish.
Pour in the roasted veggies and evenly spread out.
Pour in the eggs.
Sprinkle the top of the casserole with feta cheese.
Bake 350 for 35 mins.
Let cool and enjoy!
