Healthy Sheet Pan Baked Eggs and Roasted Veggies

(5.0)
By Judy Capodanno
Published 2/7/2022
Dietitian Reviewed: Jane Schwartz, RDN, CLT
Approved for These Diets:
Heart Healthy | Gluten Free | Diabetic | Vegetarian
Healthy Sheet Pan Baked Eggs and Roasted Veggies

This one-pan dish makes it easy to serve breakfast or brunch for a crowd. Tomatoes, chopped kale, olives, and feta are baked alongside large eggs for a Mediterranean-inspired masterpiece. Reach for this sheet pan recipe whenever you need mouthwatering flavor fast.

Total Time
45 minutes
Servings
6
Calories
140
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Ingredients

Recipe yields 6 servings

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Helpful How-To Video

How to Make Sheet Pan Baked Eggs and Roasted Veggies

  1. Step 1

    Preheat oven to 400°.

  2. Step 2

    In a large mixing bowl, add the bell peppers, red onion, garlic, cumin, chili pepper, salt and black pepper. Drizzle with the olive oil. Toss to coat.

  3. Step 3

    Transfer the vegetables to a large sheet pan. Spread the vegetable mixture in 1 layer. Bake for 10 to 15 minutes, or until the vegetables are softened

  4. Step 4

    Remove the pan from the oven. Add the tomatoes, kale and olives to the pan and make 6 wells in the vegetables. Crack an egg into each well. Bake until the egg whites settle, about 5 minutes for soft yolks.

  5. Step 5

    Remove the pan from the oven. Sprinkle with the feta and herbs. Serve immediately.

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Nutrition Facts

Serving Size:
1 egg, 1/2 cup vegetables

140
Calories
8
g
Fat
189
mg
Cholesterol
175
mg
Sodium
8
g
Carbs
2
g
Sat. Fat
2
g
Fiber
8
g
Protein
4
g
Sugars
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