Make Ahead Roasted Veggie and Egg Bake

Ingredients

6 oz. baby red-skinned potatoes, cut into 1/2-3/4 inch pieces (about 1 cup)

1 large sweet potato, cut into 1/2-3/4 inch pieces (about 1 cup)

1 cup small white button mushrooms, cleaned and halved

2 Tbsp. olive oil

1/4 tsp. salt

1 bunch fresh asparagus, cut into 1 inch lengths (about 1 cup)

1/2 cup cherry tomatoes, whole

6 large eggs

1 bunch of scallions, sliced (white and green parts, about 1/2 cup)

2 oz. white cheddar cheese, shredded (about 1/2 cup)

1/2 tsp. cracked black pepper

1 Tbsp. prepared Dijon mustard

Directions

The night before:

Preheat oven to 425° F. Coat a 2 quart baking dish with cooking spray. In a large bowl, combine red-skinned potatoes, sweet potato, mushrooms, oil and salt. Toss to coat vegetables.  Spread vegetable mixture evenly in the prepared baking dish. Roast for 10 minutes, then stir vegetables and add the asparagus and tomatoes. Roast 5 minutes more or until vegetables are tender and starting to brown. Remove from oven. Allow to cool, then cover and chill overnight.

In a medium bowl, whisk together eggs, scallions, cheese, mustard and pepper. Cover tightly with plastic wrap and chill overnight. (This step could also be done in the morning.)

In the morning:

Preheat the oven to 375° F. Remove the egg mixture and roasted vegetables from the refrigerator and allow to come to room temperature (about 15-20 minutes). Pour the egg mixture over the vegetables and bake uncovered for 15 minutes or until just firm. Cool slightly, then slice and serve.

Yield: 6 servings

Nutritional Information

Per serving: 241 calories, 13g fat, 13g protein, 15g carbohydrates, 3.6g fiber, 440mg sodium, 4g sugar, 220mg cholesterol