1. Preheat oven to 400 degrees. Coat a 13×9 dish with cooking spray.
2.
Place onion, beets, carrots, fennel, potatoes, thyme, rosemary and
basil on a large baking sheet. Drizzle with 2 tablespoons olive oil and
season well with salt and pepper; toss to coat. Roast 35 minutes;
stirring halfway through.
3. Meanwhile, heat the remaining tablespoon of oil in a skillet over medium heat and cook bacon until crispy; set aside.
4.
Once veggies are caramelized, reduce heat to 350. In a large bowl, beat
together eggs and milk.
Place the veggies and bacon in the prepared
baking dish and pour eggs over. Sprinkle with cheese and bake for 40
minutes.
5. Cut the egg bake into squares, garnish each slice with more Gruyere cheese and serve.
Caramelized Root Veggie Egg Bake with Bacon and Gruyere
Serves 8
All you need:
3 tablespoons olive oil, divided
1 large sweet onion, thinly sliced
2 small beets, peeled and diced
2 small carrots, peeled and diced
1 small fennel bulb, cored and sliced
1 medium sweet potato, peeled and diced
1 medium Russet potato, peeled and diced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
4 slices thick-cut bacon, diced
10 eggs
1 cup whole milk
1 cup grated Gruyere cheese, plus more for garnish
Salt and pepper, to taste
All you do:
1. Preheat oven to 400 degrees. Coat a 13×9 dish with cooking spray.
2. Place onion, beets, carrots, fennel, potatoes, thyme, rosemary and basil on a large baking sheet. Drizzle with 2 tablespoons olive oil and season well with salt and pepper; toss to coat. Roast 35 minutes; stirring halfway through.
3. Meanwhile, heat the remaining tablespoon of oil in a skillet over medium heat and cook bacon until crispy; set aside.
4. Once veggies are caramelized, reduce heat to 350. In a large bowl, beat together eggs and milk. Place the veggies and bacon in the prepared baking dish and pour eggs over. Sprinkle with cheese and bake for 40 minutes.
5. Cut the egg bake into squares, garnish each slice with more Gruyere cheese and serve.