AuthorMeganDifficultyBeginner 2 Sweet potatoes, peeled and chopped
2 Zucchini, medium, chopped
1 Red or yellow bell peppers
8 oz Fresh mushrooms, sliced
1 (15 oz) Can black beans, rinsed and drained
1 (15 oz) Can corn, rinsed and drained
3 tbsp Olive Oil
1 tsp Garlic powder
½ tsp Cumin
½ tsp Paprika
½ tsp Turmeric
Salt and pepper to taste
10 Large eggs
1
Preheat oven to 425 degrees F. Lightly oil two baking sheets or aluminum foil-lined baking sheets.
2
Place all ingredients EXCEPT eggs in a large bowl. Toss to combine.
3
Distribute seasoned vegetables between both baking sheets in a single layer.
4
Bake vegetables, stirring halfway through, for 15-20 minutes total.
5
Remove pans from oven and create 5 wells on each pan.
6
Crack 1 egg into each well you created.
7
Return pans to oven and bake until egg whites are set. 6-8 minutes for runny egg yolks or 10 minutes for firm yolks.
Ingredients
2 Sweet potatoes, peeled and chopped
2 Zucchini, medium, chopped
1 Red or yellow bell peppers
8 oz Fresh mushrooms, sliced
1 (15 oz) Can black beans, rinsed and drained
1 (15 oz) Can corn, rinsed and drained
3 tbsp Olive Oil
1 tsp Garlic powder
½ tsp Cumin
½ tsp Paprika
½ tsp Turmeric
Salt and pepper to taste
10 Large eggs
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