Garden Veggie Sheet-Pan Eggs
Roasted vegetables and baked eggs come together on one sheet pan for an easy breakfast.
Prep: 10 · Cook: 22 · Total: 32 · Serves: 4 · Difficulty: Easy · Rating: 4.6/5 (146 reviews)
INSPIRED BY
A sheet pan take on veggie skillet eggs, built for low stress brunches and meal prep.
Story
My favorite breakfasts are the ones that feel generous without needing three burners and a sink full of pans. When I do these sheet pan eggs, the vegetables roast while I slice fruit or make coffee, and suddenly the kitchen feels calm. I love that you can cut tidy squares and hand them out like little breakfast gifts. If you are feeding kids, keep hot sauce on the side and let everyone build their own plate.
By Casey
Ingredients
- 1 red bell pepper, diced
- 1 small zucchini, diced
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 8 large eggs
- 1/4 cup crumbled feta
- 2 tbsp chopped basil or parsley
- Hot sauce or salsa, to serve
Instructions
- Heat oven to 425°F. Line a sheet pan with parchment.
- Toss pepper, zucchini, tomatoes, and onion with olive oil, salt, and pepper. Spread into an even layer.
- Roast 10 minutes, then stir the vegetables so they brown evenly.
- Make 8 little wells in the vegetables with a spoon.
- Crack an egg into each well. Bake 7 to 9 minutes for set whites and jammy yolks, or 10 to 12 for firmer yolks.
- Sprinkle with feta and herbs. Slice and serve with hot sauce or salsa.
Chef Tips
- For easier cracking, crack eggs into a small bowl first, then slide into the wells.
- If your sheet pan is small, use two pans so the vegetables roast instead of steaming.
- Leftovers reheat best at 300°F for 8 minutes, or enjoy at room temp.
- Swap feta for cheddar, goat cheese, or leave it off entirely.
Cook's Notes
- **Yolk doneness:** Start checking at 7 minutes, ovens vary a lot at this temp.
- **Veg swaps:** Mushrooms, spinach, or leftover roasted veggies all work.
- **Crowd tip:** Use two sheet pans and rotate halfway through roasting.
- **Meal prep:** Store portions in airtight containers up to 3 days.