Packed with the best autumn vegetables, loaded with protein, tasty and satiating, this egg bake recipe is a great recipe to add to your meal prep routine!
Preheat the oven to 175C/350F.
Line a baking sheet with parchment paper, and add the vegetables.
Drizzle with olive oil, season with salt, pepper, turmeric and paprika, and toss to coat evenly.
Roast for 20 minutes.
Remove from the oven and transfer into a non-stick large skillet or casserole. Add the chopped kale and mix to combine.
In a large bowl beat the eggs with the almond milk, and pour over the vegetables.
Top with crumbled cheese.
Bake for 30 mins, then remove, cut and serve warm. Pack in airtight glass containers and keep in the refrigerator for up to 4 days for later use.