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Easy Egg Bake Recipe with Roasted Autumn Veggies

Easy Egg Bake Recipe with Roasted Autumn Veggies

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!

Course Breakfast, Main Course
Keyword easy egg bake, egg bake recipe, egg bake recipes, egg bake vegetables, healthy egg bake
Prep Time 5 minutes
Cook Time 50 minutes
Servings 4
Author Ana Stanciu


  • 8 eggs
  • 3 sweet potatoes cubed
  • 2 carrots diced
  • 4 kale leaves chopped
  • 4 red bell peppers
  • 1 yellow onion diced
  • 2 garlic cloves minced
  • 1/2 cup goat cheese crumbled
  • 1/2 cup unsweetened almond milk
  • 1 tsp turmeric powder
  • 1/2 tsp sweet paprika
  • 1 /2 tsp salt
  • freshly ground black pepper
  • micro-greens, to garnish
  • 1 tbsp extra virgin olive oil


  1. Preheat the oven to 175C/350F.

  2. Line a baking sheet with parchment paper, and add the vegetables.

  3. Drizzle with olive oil, season with salt, pepper, turmeric and paprika, and toss to coat evenly.

  4. Roast for 20 minutes.

  5. Remove from the oven and transfer into a non-stick large skillet or casserole. Add the chopped kale and mix to combine.

  6. In a large bowl beat the eggs with the almond milk, and pour over the vegetables.

  7. Top with crumbled cheese.

  8. 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.