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Baked Egg and

Roasted Veggie Casserole

1 Serving


½ cup broccoli florets
1 cup butternut squash, cubed
½ cup medium red onion, cut in 8 wedges
1 Tbs organic, virgin coconut oil
¼ tsp Himalayan sea salt
2 eggs
¼-½ tsp fresh-ground black pepper


Preheat oven to 425° F. In a large bowl toss together broccoli, butternut squash and red onion with coconut oil and sprinkle with Himalayan sea salt. Transfer veggies to a baking dish and roast for 20 to 25 minutes, tossing veggies once halfway through. Remove baking dish from oven and reduce oven temp to 375° F. Break an egg into a cup and slip egg on top of the veggies. Repeat with the other egg and bake until egg whites are set and yolks begin to thicken. Sprinkle with cracked pepper, serve and enjoy!