Easy Sheet Pan Baked Eggs and Veggies

Turn a few eggs and some veggies into the perfect meal! These baked eggs with bell peppers and onions takes one sheet pan and comes together in 20 minutes! Easy. Satisfying. And incredibly delicious. And you can totally make this recipe your own to use up what veggies you have on hand!

Read through for tips and watch the video for how to make sheet pan eggs below. 

Of all the ingredients in one’s fridge, the humble egg stands out.

Eggs are wholesome, satisfying, and they pack high-quality protein without any added sugar or carbs.

In a pinch, I’ll make a quick boiled egg and sprinkle it with some za’atar But I love how incredibly versatile eggs can be…and not just for breakfast!

Some of my favorite ways to prepare eggs are:

• Shakshuka
• Vegetarian Egg Casserole
• Breakfast egg muffins
• And today’s sheet pan baked eggs & veggies

About this sheet pan eggs recipe 

It’s no secret I’m a big fan of sheet pan meals–throw everything on one sheet pan and you’re good to go!

In this recipe, our sheet pan begins with bell peppers and onions. The veggies take on a few spices and a toss in extra virgin olive oil, then they’re spread on the sheet pan to bake in a high-heated oven for a few minutes.

Because eggs don’t take that long in the oven, they join the baked veggies a bit later. For a beautiful egg bake, just nestle the fresh eggs between the veggies and bake briefly until the egg whites settle.

Once the eggs and veggies are baked, I like to add a few finishing touches–fresh diced tomatoes, a sprinkle of parsley, and some crumbled feta cheese (totally optional).

How long to bake eggs in the oven?

In this recipe, my oven is set to 400 degrees F to get the veggies roasting quickly. Once you add the eggs to bake with the veggies, watch them carefully until the egg whites set. Depending on how well done you like your eggs, you may bake them for 5 to 8 minutes (but remembers, ovens do vary so watch your eggs for the don, watch, they may be ready sooner.

Ingredients 

Here’s what you’ll need to make these sheet pan eggs

• Vegetables: I used 3 bell peppers (different colors) and 1 red onion. The veggies are thinly sliced so they cook nice and quickly. You can use other veggies you have on hand (I have some ideas for you below). Always a good idea to aim for a variety of colors if you can.
• Spices: You can season the veggies with any combination of spices you like; the sky is the limit! I used za’atar, cumin, and Aleppo pepper, which is a chili pepper that provides depth and sweetness.
• Extra Virgin Olive Oil: EVOO will coat the veggies with the spices and will help them cook perfectly. I’ve used either Early Harvest or Private Reserve Greek EVOO in this recipe.
• Eggs: Anywhere from 6 to 8 eggs will work in this recipe, depending on how many people you plan to feed.
• Optional finishing items: diced tomatoes, fresh parsley, and a sprinkle of feta. I like adding the fresh items to finish this dish, and a sprinkle of salty feta always hits the spot for me. But again, these are optional.

Baked eggs & veggies: step-by-step  

Step 1: Toss your veggies in EVOO and spices

I used a variety of bell peppers and red onion, thinly sliced. Gave them all a toss in some EVOO and Mediterranean spices like za’atar, cumin, and sweet Aleppo chili (you can change up the spice combination according to what you like or what you have on hand).

Step 2: Spread veggies on sheet pan and bake 

Spread the veggies in one layer and bake in 400 degrees F heated oven for about 10 to 15 minutes or until the veggies soften a bit (they should still have a bite to them).

Step 3: Add eggs and bake some more

Take the sheet pan out of the oven briefly. Crack eggs and add them in. To do this, carefully make small wells in between the roasted veggies to drop the eggs in (it helps to crack the egg in a small dish first, then carefully slide it in.)

Return sheet pan to the oven and bake few brief minutes Watch for the egg whites to set. If you like your eggs more well done, go a bit longer until the yokes arrive at the doneness you’re looking for (anywhere from 5 to 8 minutes)

Step 4: Season eggs and add fresh tomatoes, feta, and parsley

A few finishing touches to this egg bake. Season eggs with kosher salt and a sprinkle more za’atar (because za’atar is just life!). Then add in fresh diced tomatoes, fresh parsley, and crumbled feta cheese (optional, but I love the addition of fresh items to compliment the tender roasted veggies in this sheet pan eggs).

What other vegetables to use in this baked eggs recipe?

You can really make this baked eggs recipe your own by using vegetables you have on hand. Other vegetable options:

• Zucchini  (cut into half moons)
• Summer Squash (cut into half moons)
• Broccoli (cut into small florets)
• Cauliflower (cut into small florets)
• Yellow onions
• Spring onions

You can also try some frozen vegetables (consult the package for baking or roasting instructions). Adjust roasting time according to what vegetables you’re using.

Want to add meat? You can add your choice of already cooked meat to this egg bake (rotisserie chicken; chorizo; Italian sausage etc.)

Prepare ahead tip

I like to make this sheet pan eggs recipe and serve it fresh. But you can definitely do a little bit of prep in advance with the veggies and garnish.

• Slice up 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 up the tomatoes and chop up the parsley, if you’re planning to use for garnish. Again, store them in their own zip-top bags in the fridge until ready for use.

Leftovers and Storage

Sheet pan eggs and veggies leftovers will keep for up to 3 days in the fridge.

To store, be sure the eggs and veggies have cooled completely. Divide them into glass containers with tight lids (however many meals you plan on) and refrigerate.

Delicious at room temperature or warmed through. To warm, use a skillet on medium heat briefly until just warmed through.

Watch the video for how to make sheet pan baked eggs & veggies

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Easy Sheet Pan Baked Eggs and Veggies

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★★★★★

5 from 31 reviews

• Author: Suzy Karadsheh
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 20 minutes
• Yield: Serves 6 1x
• Diet: Vegetarian

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Description

Turn a few eggs and some veggies into the perfect meal! These baked eggs with bell peppers and onions takes one sheet pan and comes together in 20 minutes! Easy. Satisfying. And incredibly delicious. And you can totally make this recipe your own to use up what veggies you have on hand!

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Scale 1x2x3x

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
• Salt and black pepper
• Spices of your choice (I used 2 tsp za’atar blend, 1 tsp ground cumin and 1 tsp Aleppo chili pepper)
• Extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil)
• 6 large eggs
• Chopped fresh parsley, a large handful
• 1 Roma tomato, diced
• Crumbled feta, a small bit to your liking (optional)

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Instructions

1. Preheat the oven to 400 degrees F.
2. Place sliced bell peppers (all colors) in a large mixing bowl. Add red onions. Season with kosher salt and pepper, 1 tsp za’atar, 1 tsp cumin and 1 tsp Aleppo chili pepper (keep the remaining za’atar for later). Drizzle with extra virgin olive oil. Toss to coat.
3. Transfer the pepper and onion medley to a large sheet pan. Spread in one layer. Bake in heated oven for 10 to 15 minutes.
4. Remove pan from oven briefly. Carefully make 6 “holes” or openings among the roasted veggies. Carefully crack each egg into a hole, keeping the  yoke intact (it helps to crack the egg in a small dish to slide carefully into each hole.)
5. Return pan to oven and bake until the egg whites settle. Watch the yokes to see them turn to the doness you like (anywhere from 5 to 8 minutes).
6. Remove from oven. Season eggs to your liking. Sprinkle remaining 1 tsp za’atar all over. Add parsley, diced tomatoes, and a sprinkle of feta. Serve immediately!

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Notes

• Variations: You can really make this baked egg recipe your own. Change up the veggies to use what you have on hand; adjust roasting time accordingly (ex: zucchini, broccoli, yellow squash, spring onions are some options). You can also play with a different spice combination (ex: if you like smoky flavors, use some smoked paprika with salt and pepper. Try harissa spice blend and a pinch of turmeric for a Moroccan twist. Dried oregano or basil for a little Italian.)
• Prepare-Ahead Tips: This is an easy enough recipe to make on the day you want to serve it. It will look best then, but if you want to try and work a little bit ahead, you can prep the peppers and onions in advance and store them in the fridge overnight. You can even roast the veggies a night or so ahead. Store them in the fridge in a tight-lid container. When ready, spread on sheet pan and follow recipe from step #5. Not ideal, since you’ll be cleaning the sheet pan twice.
• Storage Tips: Leftovers will keep for up to 3 days in the fridge.To store, divide leftovers into glass containers with tight lids, however many meals you plan on, and refrigerate. Delicious at room temperature or warmed through. To warm, use a skillet on medium-heat just for brief minutes.
• Visit our Online Shop to browse Mediterranean ingredients including extra virgin olive oils and all-natural and organic spices including za’atar, cumin and Aleppo pepper.

• Category: Breakfast
• Method: Baked
• Cuisine: American/Mediterranean

Keywords: Baked Eggs, Sheet Pan Eggs, Egg Bake

*This post first appeared on The Mediterranean Dish in 2019 and has been recently updated with new information and media for readers’ benefit.