Here is the perfect way to cook breakfast for a crowd: sheet pan eggs and vegetables! A one-pan meal with colorful bell peppers, onions, and sunny-side-up baked eggs, and fragrant Mediterranean spices.
The oven may be the most underused tool in the egg world. You’re probably familiar with the classics like frittata and quiche. But did you know you can make Spanakopita-inspired egg muffins to prep for the week, or a hearty vegetarian egg casserole? And perhaps the easiest way to make a big, healthy egg breakfast loaded with vegetables and flavor, you ask? Sheet pan eggs!
“Sheet pan eggs” may call to mind a scramble of sorts, where you slice the eggs into squares. But my favorite way to introduce eggs to the power of my trusted sheet pan is to cook them over-easy. You get some of the crispiness and runny yolk of a fried egg, but the oven does the work for you.
As a bonus, you cook everything in the same pan so you don’t have to dirty a bowl or whisk. Fewer dishes is always a win in my book! Plus you can to cook your egg yolks just how you like them, from perfectly runny to jammy to cooked through.
With a medley of spices, fresh herbs, and tangy feta cheese, this easy sheet pan egg recipe feels like you’re enjoying brunch on a sunny day by the Mediterranean sea. Serve on its own as a hearty low-carb breakfast, or along with your favorite bread–whole wheat, pita, focaccia, you really can’t go wrong!
Table of Contents
Sheet Pan Eggs Ingredients and Substitutions
You don’t need much for this sheet pan eggs recipe, and feel free to mix up the spices and veggies with what you have on hand (see “Ways to Mix It Up” below for ideas). Here’s what you’ll need:
- Vegetables: I used 3 bell peppers (different colors) and 1 red onion. You can use other veggies you have.
- Spices: You can season the vegetables with any combination of spices you like–the sky is the limit! I went with Middle Eastern flavors: za’atar, ground cumin, and Aleppo pepper, but Italian Seasoning, oregano, and chili flakes all work too.
- Extra virgin olive oil: EVOO coats the veggies with the spices and will help them cook perfectly. Any rich, quality extra virgin olive oil will work well in this recipe (I often use our fruity Italian Nocellara EVOO for this).
- Eggs: Use anywhere from 6 to 10 large eggs. And if you like, you can make this recipe with egg whites only.
- Garnishes: Diced tomatoes, fresh parsley, and a sprinkle of feta. I like adding fresh parsley and tomatoes to finish this dish with a pop of color and additional flavor. And a sprinkle of salty feta always hits the spot for me, but goat cheese or grated parmesan are a good substitutes.
- Kosher salt and black pepper perk up the flavors.
How to Make Sheet Pan Eggs
In around 20 minutes, you can have a nutritious, flavorful baked eggs and vegetables breakfast for a crowd. Here’s how (print-friendly recipe with measurements just below):
- Get ready. Preheat your oven to 400°F. Brush a large sheet pan with olive oil. Core and thinly slice 1 green, orange, and red bell pepper. Halve and thinly slice 1 red onion.
- Season the veggies. Place the bell peppers and onion on the prepared sheet pan. Season with 1 teaspoon each cumin, Aleppo pepper, and za’atar. Add a big pinch of salt and pepper. Drizzle with olive oil and toss to coat.
- 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.
- Meanwhile, get your garnishes ready. Chop 1/2 punch fresh parsley and dice 1 Roma tomato.
- Add the eggs. Remove pan from oven and use a wooden spoon to carve out 6 pockets among the roasted veggies for the eggs (think of it like you’re making Shakshuka). 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.
- 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).
- Finish and serve. Sprinkle on 1 teaspoon za’atar, the parsley, tomato, and feta to your liking. Enjoy!
Ways to Mix It Up
This sheet pan fried eggs recipe is a great way to use up whatever vegetables are in season or what you have on hand. Here are some more ideas of what other vegetables to use and how to prepare them for this recipe:
- Zucchini or summer squash: Slice into thin half moons.
- Broccoli or cauliflower: Cut them into small florets so they roast and become perfectly tender quickly.
- Root vegetables such as carrots, beets, or sweet potatoes: These will take longer in the oven. To cut down on cooking time as much as possible, peel the root vegetables and cut them into thin, short batons. Only add the eggs to the sheet pan once they are just about completely cooked.
- Frozen vegetables: Adjust roasting time according to what vegetables you’re using (consult the package for baking or roasting instructions).
- Add cooked meat: Add cooked ground beef, leftover rotisserie chicken, cooked chorizo, or Italian sausage along with the vegetables (before adding the eggs).
- Add legumes: Add drained and rinsed canned white beans or chickpeas along with the veggies.
Getting Ahead: How to Meal Prep Sheet Pan Eggs
I like to serve this sheet pan eggs recipe fresh out of the oven. But you can definitely do a little bit of prep in advance with the vegetables and garnish.
- Slice the peppers and onions (or whatever vegetables you’re using) one night in advance. Store them in the fridge in a zip-top bag or a tight-lid container.
- Dice the tomatoes and chop up the parsley (if you’re planning to use parsley). Store them in their own zip-top bags in the fridge.
What to Serve with Sheet Pan Eggs and Veggies
Baked eggs and vegetables is a perfect, satisfying meal that doesn’t require anything more to serve along—maybe just focaccia or your favorite bread to dunk in the runny yolk! If you’re looking for some sides to serve along, I love batata harra or a big bean salad with this hearty egg breakfast. Or grab another sheet pan, make these Crispy Baked Hash Browns and call it a day!
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Sheet Pan Eggs and Veggies
Ingredients
- 1 green bell pepper, cored and thinly sliced
- 1 orange bell pepper, cored and thinly sliced
- 1 red bell pepper, cored and thinly sliced
- 1 medium red onion, halved then thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon Aleppo pepper (or red chili flakes)
- 2 teaspoons za’atar (or Italian seasoning)
- Kosher salt
- Ground black pepper
- Extra virgin olive oil
- 6 large eggs
- 1/2 bunch fresh parsley, chopped, for garnish
- 1 Roma tomato, diced
- Feta, for garnish (optional)
Instructions
- Get ready. Preheat your oven to 400°F. Brush a large sheet pan with olive oil.
- 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)
- 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.
- 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.
- 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).
- Finish and serve. Sprinkle on the remaining za’atar, parsley, tomatoes, and feta to your liking. Enjoy!
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, za’atar, and Aleppo pepper used in this recipe.
- Storage: I wouldn’t freeze sheet pan eggs, but leftovers will keep for up to 3 days in the fridge. Divide into glass containers with tight lids. It’s delicious at room temperature or warmed through. To warm, use a skillet on medium-heat for just a few minutes.
Nutrition
*This post first appeared on The Mediterranean Dish in 2019 and has been recently updated with new information and media for readers’ benefit.
Amazing!
It will be part of my breakfast repertoire from now on!!
Tasted great.
* Tip – If like me you’re a bit heavy handed breaking eggs then break each one into a cup first. That way you will know if they are intact before adding them to the vegetables. 🙂
Omg so my family and I just finished eating, and it is delicious!!!! It was easy to make and I will definitely make this recipe again!
I love all of the recipes.
What a healthy, colorful meal!! I didn’t have the spices listed so just used Greek seasoning and dill. Also added sliced carrots, sliced potato, sliced zucchini and Kalamata olives. Everything cooked up well in the time frame given. Loved the addition of the diced Roma tomato and crumbled Feta cheese! Thanks for this great recipe.
This won’t replace shakshuka in my repertoire, but it was easy and delicious. I ramped up the spices, added Harissa, and made a Greek yogurt and mint dip/sauce to accompany it. It’s a great “breakfast for dinner” meal and comes together quickly.
But “yokes”? Really? 😂
Hi, Brian! I’m Summer and I work with Suzy at The Mediterranean Dish. So glad you enjoyed the recipe (we also support your love of shakshuka and have a few versions of it on the site if you want to look around). Thanks for pointing out the misspelling of yolk. Suzy’s native language is Arabic, so you might see things like that in older recipes when she was just sharing her love of food and didn’t have a team of people to support her or edit her copy. She has a little help now. I went in an corrected the spelling. Happy cooking!
Just wanted to say that I’m impressed by the level of detail you put into your website, not only do you explain each recipe step by step but you answer all the questions in my head like alternative ingrediants and things to look out for while cooking from all different states. It shows you have tested these dishes 100s of times but also havn’t lost insight into what can mess up beginner cooks.
Awww! Thank you so much, Tom! That means a lot!
Looked up zapata. Seems the mixes vary. What do you use?
Hi, Casey. I think you likely meant za’atar… not zapata, right? If so, this is the one we use. Hope you give it a try!
I saw your video on fb making sheet pan eggs and it looked like something I would like so made this a. m. And it was delicious. I usually half the recipes or just make enough for one. I have made several of your recipes except the chickpea or hummus ones just don’t like them.. I will make this again…
Can I talk to you from time to time about following this way of eating it was suggested by my heart doctor I have congestive heart failure and retaining fluids I am 75 years old and I need help to do this. Please help me I like reg food as I grow up on so I do need help thank you Lizzie
I would make this again. Very versatile.