It took quite a few tries but I had to make sure that this recipe was perfect before I shared it with you today!

I haven’t always had a love for eggs. Like I’ve said before, up until recently the only eggs I ever ate where diner style microwaved to death eggs. I wasn’t a fan at all, even as an adult I had to make myself eat them by dousing them in Texas Pete and covering them with cheese because I didn’t want to be rude when served breakfast.

But then I taught myself how to make them correctly and I’ve found that I actually do like eggs…in certain ways.

I’m still not big on scrambled eggs (unless they are in a breakfast wrap) and I found that the best omelets and scrambled eggs occur AFTER you blend raw eggs in a blender before cooking to incorporate lots of air.

I love deviled eggs and hard boiled eggs.

And after a trip to Hawaii, I love fried eggs.

I love poached eggs (if done right) and I have now fallen in love with baked eggs.

Which is why for today’s #BrunchWeek recipe I made Baked Eggs over Maple Roasted Vegetables for you!

When I tore open the box from Grimmway Farms, Cal-Organic and True Juice I was so excited to see a bag of the baby rainbow carrots in there. I LOVE rainbow carrots, I mean really, you eat with your eyes first and while I love orange and orange carrots there is just something about rainbow carrots that will make me take a step back at the store. I just love them.

Sadly I can’t find rainbow carrots around here. I literally have to drive about an hour or an hour and 30 minutes to the bigger cites in order to get my hands on those rainbow beauties!

So with my rainbow carrots, a handful of radishes and some farm fresh eggs, I got to work on testing out some brunch ideas.

I actually made this recipe about 4 times with regular carrots before I felt safe enough with my idea to use my rainbow carrots haha. I wanted the maple flavor to be present but I didn’t want it to taste like a super sweet dessert, I didn’t want the eggs to bake so much that they turned into plastic eggs and I also didn’t want the vegetables to just straight up cook to death and char before it was time to add the eggs (all things that happened during my testing haha).

But I got it right on the 5th or 6th try. You know, you’d think that coming up with a roasted vegetable recipe wouldn’t need all that testing, but like I said before, I wanted it to be perfect!

You know what really made this a winner for me?

When BigBear tasted it and said “Oh, these radishes are pretty good”

SCORE! Another vegetable checked off! haha 🙂

I don’t know if you’ve been following the blog or not but when I married BigBear he ate take out, steak and potatoes. That’s it. Over the years I’ve been working on getting him to get more vegetables and more variety so when he eats a radish and tells me that it’s good, I literally want to dance down the street haha.

YAY!

Speaking of things that make me want to dance down the street…don’t forget that there is still a huge #BrunchWeek giveaway going on this week!

You can enter over on my first post from #BrunchWeek and of course  grab this recipe and then check out the links below to my friends that are posting their #BrunchWeek recipes today too!

Baked Eggs over Maple Roasted Vegetables

Come see what today’s #BrunchWeek Bloggers are creating!

BrunchWeek Beverages:
Mixed Berry Yogurt Smoothie from Taste Cook Sip.
Tequila Sunrise from A Day in the Life on the Farm.
Sparkling Pineapple Mojitos from girlichef.

BrunchWeek Egg Dishes:
Baked Eggs over Maple Roasted Vegetables from Big Bear’s Wife.
Bacon and Egg Grilled Cheese Sandwich from Making Miracles.

BrunchWeek Breads, Grains and Pastries:
60 Minute Cinnamon Rolls from Love and Confections.
Chocolate and Walnut Challah from The Little Ferraro Kitchen.
Braided Ham and Cheddar Bread from Sarcastic Cooking.
Pear Oatmeal Crème Brûlée from The Spiffy Cookie.
Tattie Scones with Cheddar and Chives from The Redhead Baker.
Chocolate Chip Flaxseed Waffles from Hip Foodie Mom.
Chile Relleno Quiche from Cooking in Stilettos.
Double Chocolate Sweet Rolls from It Bakes Me Happy.
Sour Cream Streusel Coffee Cake from That Skinny Chick Can Bake.
Peanut Butter & Jelly Granola from Baking a Moment.

BrunchWeek Main Dishes:
Harissa Chorizo Hash from greens & chocolate.
Smoked Salmon Canapes with Whipped Chive Cream Cheese from The Suburban Soapbox.

BrunchWeek Fruits, Vegetables and Sides:
Kinpura Gobo from Culinary Adventures with Camilla.
Tropical Fruit Salad with Vanilla and Lime from Healthy Delicious.
Beet and Heirloom Carrot Rosti with Creme Fraiche and Caviar from Jane’s Adventures in Dinner.
Carrot Salad from My Catholic Kitchen.
Italian Carrot Salad from {i love} my disorganized life.

BrunchWeek Desserts:
Nutty Banana Bread from Take A Bite Out Of Boca.
Gluten-Free Pear and Walnut Crumble from It’s Yummi.

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.