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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
- 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
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.