This takes a little time, but is very worth the effort. You start by precooking the veggies so they get a little head start before you layer them in the roasting pan with the eggs and cheese. Depending on whether you serve this for breakfast, brunch or later in the day for dinner, you can adjust your seasoning to taste. It can remain quite simple with just the salt and cracked pepper, or you can kick it up a notch and go with red pepper flakes, or tons of herbs. You really can’t make any mistakes and it is nice to change it up each time you make it. This holds up very well for a few days in the fridge. Ideally you should heat it up the next day in the oven, rather than the microwave. It can also be enjoyed at room temp.
This is a great use of those yummy and beautiful leftover roasted veggies still in the fridge from either your Sunday Meal Prep session or simply last nights dinner. Combining breakfast and dinner into a multipurpose ‘anytime’ meal, this quickly assembled and cooked combo makes a wonderful, nutritious, protein packed meal or snack with a good amount of satisfying healthy veggies.