Sheet Pan Eggs with Roasted Veggies and Feta
This post contains affiliate links, which means I may earn a small commission at no extra cost to you.
Some mornings I just need breakfast to basically make itself. Between getting the kids ready and trying to drink my coffee while it’s still hot, I have zero capacity for standing over a stove flipping things. That’s where this sheet pan eggs recipe became my absolute saving grace.
Everything goes on one pan, into the oven, and comes out looking like you actually tried. The veggies get all caramelized and sweet, the feta gets a little melty and salty, and the eggs cook right in the middle of it all. It’s the kind of breakfast that makes you feel like you have your life together even when you definitely do not.
Sheet Pan Eggs with Roasted Veggies and Feta
Ingredients
Method
- Preheat your oven to 400 degrees F. Line a large sheet pan with parchment paper or foil.
- Add the bell peppers, zucchini, cherry tomatoes, and red onion to the sheet pan. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss to coat evenly and spread into a single layer.
- Roast the vegetables for 15 minutes, until they begin to soften and get slightly caramelized edges.
- Remove the pan from the oven. Use a spoon to make 6 small wells in the vegetables. Crack one egg into each well.
- Sprinkle crumbled feta over the top of everything.
- Return the pan to the oven and bake for 8 to 10 minutes, until the egg whites are set but the yolks are still slightly runny (or longer if you prefer fully cooked yolks).
- Garnish with fresh parsley and serve straight from the pan.
Notes
Why This Became a Weekly Staple
Sheet pan breakfasts are genius for a few reasons. First, cleanup is practically nothing since it all goes on one pan. Second, you can customize it completely based on whatever veggies you have sitting in the fridge. Third, it feeds the whole family without you having to stand there cooking egg by egg. I usually make this on Sunday mornings and it sets such a good tone for the week.
Tips for Perfect Sheet Pan Eggs
The key is roasting your veggies first before adding the eggs. If you add everything at the same time, either your eggs will be rubbery or your veggies will be undercooked. Give those vegetables a head start in the oven so they get tender and slightly golden, then nestle your eggs in and finish it off. Also, watch the eggs closely at the end because they go from perfectly runny to fully cooked faster than you think. I pull mine right when the whites look set but the yolk still has a little jiggle.
Veggie Swaps and Variations
This recipe is basically a blank canvas. Asparagus and mushrooms are incredible in the spring. Sweet potato and kale are amazing in the fall. In summer I love adding corn and poblano peppers. You can even toss in some cooked sausage or bacon crumbles if you want to add protein. The feta is my personal must, but goat cheese or shredded mozzarella works just as well. Just make sure whatever veggies you choose are cut small enough to cook in the time allotted.
Make It Your Own
One of my favorite things about this recipe is how it handles leftovers. If I have roasted veggies from the night before, I’ll just throw them on the pan and skip the first roasting step entirely. Saves even more time. You can also add a layer of greens like spinach or arugula right before the eggs go in and they’ll wilt down perfectly in the heat.
Tools for This Recipe
- Nordic Ware Naturals Half Sheet Pan: A heavy aluminum pan with plenty of room to roast the veggies in one layer, then nestle in the eggs.
- OXO Good Grips Fish Spatula: Thin and flexible, so it slides under the eggs and veggies without breaking the yolks.
This is the kind of breakfast that just makes a morning feel a little more handled. I hope you love it as much as we do around here. xo, Pam
