GOLDEN VALLEY, Minn. — Breakfast can be laden with extra sugar along with everything else during the holiday season.
Registered dietitian Melissa Jaeger from Hy-Vee Savage will show you how to start your day healthfully with a delicious veggie-packed egg bake.
Loaded with protein and fiber to help you stay full longer, this egg bake will help you keep from overindulging this holiday season.
To help you maintain a healthy lifestyle, your Hy-Vee dietitian offers a variety of health services including store nutrition tours, Hy-Vee Healthy Habits Menu Planning Program and a 10-week Begin program. For additional information, reach out to your local Hy-Vee dietitian. More information here.
Recipe for Sweet Potato and Egg Oven Bake:
Serves 5
All you need:
1 large sweet potato, peeled and cut into chunks
12 oz. Brussels sprouts, trimmed and halved
2 tbsp olive oil
2 cloves fresh garlic, minced
1 tsp ancho chili powder
Salt and black pepper to taste
1 (15 oz) can of no salt added black beans, drained and rinsed
½ cup frozen sweet corn (can sub canned no salt added corn, drained and rinsed)
1 medium red bell pepper, seeded and cut into 5 rings
5 large eggs
Fresh cilantro leaves, for garnish (optional)
All you do:
- Preheat oven to 425 degrees. Spray a 15x10x1-inch baking pan with nonstick cooking spray; set aside.
- Place sweet potato and Brussels sprouts on prepared pan. Add olive oil, garlic and chili powder to vegetables; toss gently to coat. Sprinkle with salt and black pepper. Roast for 15 minutes.
- Remove pan from oven. Add black beans and corn. Use a large spoon to create 5 indentations in vegetables; place a red pepper ring in each. Gently crack an egg into each pepper ring, keeping the yolk intact. Season eggs with additional salt and pepper.
- Return pan to oven and bake for 10-12 minutes or until egg whites are set. Garnish with cilantro, if desired.
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