This meal is a simple roasted pan that would work for a light dinner or a nice brunch. I made this quickly on a busy week night and my family loved how simple but filling it was. Meals like this are how I lost nearly 200 pounds after my revision and how I plan to keep them off!~~ Suzi Shaw, Lead Admin on Bariatric Eating Support & No More Bariatric Regain on Facebook

 

 

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Sheet Pan Meal: Baked Eggs & Leeks
 
Author:
Ingredients
  • 3 Medium Sized Leeks, sliced thinly and washed well
  • 1 Pound sliced Mushrooms
  • 3 Medium Tomatoes, cut into wedges
  • 1 tablespoon Olive Oil
  • Salt, Pepper, Italian Seasoning or Herbs de Provence (Any herb blend will work)
  • 8 Eggs, adjust number to how many servings you need.
  • Goat Cheese or Feta, crumbled
Instructions
  1. Pre-Heat Oven to 425
  2. On a large sheet pan layer the leeks, tomatoes and mushrooms.
  3. Drizzle Olive Oil, Salt, Pepper and herbs/spices you are using.
  4. Bake 10-15 min or until the mushrooms are fork tender.
  5. Crack the eggs carefully on top of the mixture spacing apart.
  6. Sprinkle cheese on top.
  7. Return pan to oven until the eggs are cooked to your liking. Here I cooked them to have solid whites but runny yolks.

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