Making a dish involving baked eggs has been on my to-do list for a while now. The almost perfect way they seem to cook when baked is enticing, I’ve got to admit it. But I had not gotten around to it because there are just so many other ways to make and eat eggs! And I was worried about runny eggs… I just don’t like them with anything but bread.

Yum, breakfast for dinner! Baked Eggs with Mixed Veggies and Mushrooms (paleo, GF) | Perchance to Cook, www.perchancetocook.com

I gave it a go anyways, for the sake of experimentation, and just cooked them longer… to create more of a soft boiled egg consistency.

I also prepared red peppers, sweet potatoes, onions, broccoli, cauliflower, carrots, zucchini, and mushrooms to be the egg accompaniments. I baked most of the veggies on a baking sheet for 20 minutes and boiled the broccoli and cauliflower at the same time.

baked-eggs-paleo-perchancetocook-5

Then, I put all of the vegetables into a casserole, made two small wells, cracked two eggs and put one egg in each well. I sprinkled a pinch of salt, pepper and dried basil on top and baked everything for 10 minutes.

Quick, easy, simple.

Yum, breakfast for dinner! Baked Eggs with Mixed Veggies and Mushrooms (paleo, GF) | Perchance to Cook, www.perchancetocook.com

Also, very delicious! The eggs in this Baked Eggs with Mixed Veggies and Mushrooms dish bake beautifully, with a soft center… which turns out to be the perfect texture to eat with roasted veggies. The light basil seasoning is all you need here… its one of those situations where simple is better. (Though hot sauce never hurts 🙂 )

Note: you can cook your eggs less or more based on your personal texture preference. You just have to keep an eye on them, as all ovens are different.

Yum, breakfast for dinner! Baked Eggs with Mixed Veggies and Mushrooms (paleo, GF) | Perchance to Cook, www.perchancetocook.com

The best part about this dish, though, is how versatile it is and how much you actually get to eat.

This dish is appropriate for any time of day (breakfast, lunch or dinner). Who doesn’t like breakfast for dinner?!

Yum, breakfast for dinner! Baked Eggs with Mixed Veggies and Mushrooms (paleo, GF) | Perchance to Cook, www.perchancetocook.com

And the whole casserole serves one! Yup… you can eat the WHOLE thing and it’s only roughly 300 calories ( it depends on the size of your eggs, and the size of your sweet potatoes) etc.

I don’t know about you, but sometimes I just want a full plate, and no guilt for getting seconds. Enjoy!

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Baked Eggs with Mixed Veggies and Mushrooms (paleo, GF)

Servings: 1
Cook Time: 30 minutes
Total Time: 30 minutes

Ingredients

  • 1/4 of a zucchini sliced
  • 1/4 of a red pepper sliced
  • 1/4 of a sweet potato sliced
  • 2 slices of a white onion
  • 6-8 mushrooms, , halved
  • 1 cup of broccoli florets
  • 1 cup of cauliflower florets
  • 2 eggs
  • a pinch of dried basil
  • salt and pepper to taste

Instructions

  • Preheat the oven to 400 degrees. Sprinkle a baking sheet with olive oil ( no more than 1 tsp).
  • Place the sliced zucchini, red pepper, sweet potato, onion, and mushrooms onto the pan (rub them into the oil) and cook for 20 minutes.
  • While the veggies are cooking in the oven, boil water in a large pan and put the cauliflower and broccoli florets in the water and boil for 8-10 minutes (depending how soft/crunchy you want them to be). Drain the cauliflower and broccoli and place into a baking pan ( I used a 9 in x 6 in ceramic pan).
  • Once the veggies in the oven are done, put them into the backing pan as well. Mix all the veggies together, then make two small wells in the middle of the pan. Crack the eggs and put one egg in each well. Top with a pinch of dried basil, salt and pepper to taste. Bake for 10 minutes (more or less depending on how cooked you want your eggs).