Roasted Tomato + Asparagus Egg Breakfast Bake

#SundayBrunch This is such a SIMPLE + Impressive recipe! Worth waking up for!

You can double it for a crowd, or make extra for a quick weekday breakfast! #foodprepMakes 2 servings

Instructions:

• 1 lb. thin asparagus, woody ends broken off
• 1 cup cherry or grape tomatoes
• 1 Tbsp extra virgin olive, or avocado oil
• 4 large free-range eggs
• sea salt and fresh ground black pepper, to your taste

Ingredients:

Preheat oven to 425 degrees f.

Toss asparagus and tomatoes with oil in a shallow, rimmed baking sheet just large enough to hold vegetables in a single layer, without overlapping.

Roast veggies for about 10 minutes, until asparagus is just crisp-tender and tomatoes have wilted.

Very gently crack eggs over asparagus mixture. Return to oven and roast until egg whites are just set, and yolks are to your liking; about 5-7 minutes.

Season with sea salt and fresh ground pepper.

Enjoy!

❤Rachel

Roasted Tomato + Asparagus Egg Bake Recipe

Category Breakfast

Ingredients

• 1 lb. thin asparagus, woody ends broken off
• 1 cup cherry or grape tomatoes
• 1 Tbsp extra virgin olive, or avocado oil
• 4 large free-range eggs
• sea salt and fresh ground black pepper, to your taste

Instructions

1. Preheat oven to 425 degrees f.
2. Toss asparagus and tomatoes with oil in a shallow, rimmed baking sheet just large enough to hold vegetables in a single layer, without overlapping.
3. Roast veggies for about 10 minutes, until asparagus is just crisp-tender and tomatoes have wilted.
4. Very gently crack eggs over asparagus mixture. Return to oven and roast until egg whites are just set, and yolks are to your liking; about 5-7 minutes.
5. Season with sea salt and fresh ground pepper and enjoy.

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