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Sheet Pan Baked Eggs and Roasted Veggies

Heart Healthy Sheet Pan Baked Eggs and Roasted Veggies Recipe

               
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.
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Ingredients
Recipe yields 6 servings
3 bell peppers, sliced (assorted colors)
1 medium red onion, thinly sliced
2 garlic cloves, minced
1 tsp ground cumin
1 tsp ground chili powder
1/8 tsp salt
Black pepper to taste
1 Tbsp olive oil
2 tomatoes, diced
2 cups chopped kale
1 Tbsp chopped Kalamata olives
6 large eggs
3 Tbsp crumbled feta cheese
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh basil
1 Tbsp chopped fresh thyme
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Helpful how to videos
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Directions
Step 1

Preheat oven to 400°.

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.

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

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.

Step 5

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

Time: 45 minutes
Servings: 6
Calories: 140
Make this for: Healthy Kids Gluten Free
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1 egg, 1/2 cup vegetables
Per serving:
calories:140
total fat:8g
sat fat:2g
cholesterol:189mg
sodium:175mg
total carb:8g
fibers:2g
sugars:4g
proteins:8g

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About This Healthy Recipe

Looking for a simple, gluten-free sheet pan dinner that is just as delicious as it is nutritious? Well, the sheet pan meal search is over as we have just the recipe for you. Made with vibrant and colorful bell peppers and nutrient dense kale , this celiac friendly recipe is nutritious and sure to satisfy. In addition to being an easy and delicious meal, this recipe is also a great option for those currently facing dietary restrictions. Being that this recipe is very low in saturated fat (2g) and sodium (175mg) , it is a great choice for those following a heart healthy diet. Additionally, this sheet pan recipe is also just 8 grams of carbs per serving, making it a diabetic friendly option as well. That isn't all though, this recipe may actually also be safe for those who have undergone weight loss surgery too! And did we mention that each serving contains 8 grams of vegetarian friendly protein? Make this tasty recipe for breakfast, brunch or even dinner, enjoy!

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Heart Healthy Sheet Pan Baked Eggs and Roasted Veggies Recipe
Ingredients
Recipe yields 6 servings
3 bell peppers, sliced (assorted colors)
1 medium red onion, thinly sliced
2 garlic cloves, minced
1 tsp ground cumin
1 tsp ground chili powder
1/8 tsp salt
Black pepper to taste
1 Tbsp olive oil
2 tomatoes, diced
2 cups chopped kale
1 Tbsp chopped Kalamata olives
6 large eggs
3 Tbsp crumbled feta cheese
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh basil
1 Tbsp chopped fresh thyme
Directions
Step 1

Preheat oven to 400°.

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.

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

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.

Step 5

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

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