Sheet Pan Eggs and Veggies
Ingredients
- 1green bell pepper
cored and thinly sliced
- 1orange bell pepper
cored and thinly sliced
- 1red bell pepper
cored and thinly sliced
- 1 mediumred onion
halved then thinly sliced
- 1 tspground cumin
- 1 tspaleppo pepper)
(or red chili flakes
- 2 tspza’atar)
(or italian seasoning
- kosher salt
- ground black pepper
- extra virgin olive oil
- 6 largeeggs
- ½ bunchfresh parsley
chopped, for garnish
- 1roma tomato
diced
- feta
), for garnish (optional
Directions
- 1
Get ready. Preheat your oven to 400°F. Brush a large sheet pan with olive oil.
- 2
Season the veggies. Place the bell peppers and onion on the prepared sheet pan. Season with the cumin, Aleppo pepper, half the za’atar, and a big pinch of salt and pepper. Drizzle with olive oil and toss to coat. (Or toss in a bowl if you prefer)
- 3
Roast the veggies. Spread the veggies in one layer and bake in heated oven until soft and starting to brown at the edges, 10 to 15 minutes.
- 4
Add the eggs. Remove pan from oven and use a wooden spoon to carve out 6 pockets among the roasted veggies for the eggs. Carefully crack one egg into each pocket, keeping the yolk intact (it helps to crack the egg in a small dish, then slide carefully into each pocket). Top the eggs with a pinch of salt and pepper.
- 5
Bake the eggs. Return the pan to oven and bake until the egg whites settle. Watch the yolks to see them turn to the doneness you like (anywhere from 5 to 8 minutes).
- 6
Finish and serve. Sprinkle on the remaining za’atar, parsley, tomatoes, and feta to your liking. Enjoy!
Sheet Pan Eggs and Veggies
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About this Recipe
Tired of complicated breakfasts or brunch spreads when you're feeding a crowd? This Sheet Pan Eggs and Veggies recipe makes feeding everyone a breeze, delivering a flavorful, wholesome meal with minimal cleanup and maximum impact.
The beauty of this baked eggs recipe lies in its remarkable simplicity and efficiency. Everything cooks together on a single sheet pan, transforming vibrant bell peppers, savory onions, and fresh eggs into a delicious, satisfying meal in just 20 minutes. It's incredibly adaptable, allowing you to easily swap vegetables and spices to suit your pantry or what’s in season, making it a truly versatile dish for any morning.
What can you expect from a plate of these sheet pan eggs? A vibrant, aromatic breakfast experience awaits, featuring tender-crisp bell peppers and onions, beautifully baked eggs, and a harmonious blend of Mediterranean flavors. The za'atar, cumin, and Aleppo pepper infuse the vegetables with a warm, earthy spice profile that elevates simple eggs into something special. With a generous yield of 6 servings, it’s a perfect option for family breakfasts, weekend brunches, or even a quick and healthy weeknight 'breakfast for dinner.'
One of the best features of this sheet pan breakfast is how easily it adapts to your preferences. Feel free to experiment with other in-season vegetables like zucchini, mushrooms, or cherry tomatoes to change up the flavor profile. If you don't have za'atar, Italian seasoning is a fantastic substitute for a different aromatic twist, and red chili flakes work perfectly if Aleppo pepper isn't in your spice rack. This flexibility means you can truly make it your own every time.
Delicious on its own, these baked eggs and veggies are also fantastic served with some crusty bread, perfect for soaking up any soft egg yolk. It’s an ideal dish for casual gatherings or a hearty start to a busy day.