Veggie Loaded Sheet Pan Breakfast Eggs

• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 small red onion, sliced
• 4 large eggs
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt, to taste
• Black pepper, to taste
• 1/4 cup fresh parsley, chopped

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss bell peppers, zucchini, tomatoes, and onion with olive oil, thyme, oregano, salt, and pepper on a sheet pan.
3. 3 Roast vegetables for 15 minutes.
4. 4 Make 4 wells in the vegetables and crack an egg into each.
5. 5 Season eggs with salt and pepper.
6. 6 Return to oven and bake until egg whites are set but yolks are still runny, about 10 more minutes.
7. 7 Sprinkle with fresh parsley before serving.

Equipment

• Sheet pan
• Baking sheet

Variations

• Add crumbled feta or goat cheese for extra flavor.
• Include spinach or kale for added greens.

Substitutions

• Use any mix of seasonal vegetables you have on hand.
• Swap fresh herbs like cilantro or basil for the parsley.

Pairings

• Fresh orange juice
• A steaming cup of coffee

Nutrition

Tips

• For a cheesier version, sprinkle some shredded cheese over the veggies before adding the eggs.
• Add a sprinkle of hot sauce for a spicy kick.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: This dish does not freeze well due to the texture changes in the vegetables and eggs.

Serving Suggestions

• Serve with toasted whole grain bread.
• Pair with a fresh fruit salad for a balanced breakfast.

FAQ