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.

A close up of the baked sheet pan eggs.
Photo Credits: Miriam Novoa

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
  1. Sheet Pan Eggs Ingredients and Substitutions 
  2. How to Make Sheet Pan Eggs
  3. Ways to Mix It Up
  4. Getting Ahead: How to Meal Prep Sheet Pan Eggs
  5. What to Serve with Sheet Pan Eggs and Veggies
  6. More Baked Egg Recipes
  7. Sheet Pan Eggs and Veggies Recipe
Ingredients for sheet pan eggs including eggs, bell peppers, za'atar, aleppo pepper, cumin, red onion, salt, black pepper, olive oil, parsley, feta and a tomato.

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.
An overhead photo of the baked sheet pan eggs.

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. The veggies and seasonings for the sheet pan eggs on a sheet pan before being cooked.
  • 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.The 6 eggs being nestled into the roasted vegetables on the sheet pan.
  • 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!A close up of the baked sheet pan eggs.

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. 
A serving of the sheet pan eggs on a plate with a fork next to 2 slices of bread and bowls of za'atar and aleppo pepper.

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!

More Baked Egg Recipes

Browse all Mediterranean recipes

Visit Our Shop.

The Mediterranean Diet Starter Kit

The vibrant pantry essentials you need to start cooking the Mediterranean way.

4.96 from 62 votes

Sheet Pan Eggs and Veggies

Suzy Karadsheh
A close up of the baked sheet pan eggs.
Turn a few eggs and some veggies into the perfect meal to feed a crowd! These baked eggs with bell peppers and onions takes one sheet pan and comes together in 20 minutes. Change up the vegetables to use up what you have on hand, or to use in-season veggies. I used classic Mediterranean spices (za'atar, cumin, and Aleppo pepper), but season your sheet pan breakfast any way you like. Delicious served on its own, or with some crusty bread to sop up the egg yolk.
Prep – 5 minutes
Cook – 15 minutes
Total – 20 minutes
Cuisine:
American/Mediterranean
Serves – 6 servings
Course:
Breakfast

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

Calories: 142.7kcalCarbohydrates: 6gProtein: 7.2gFat: 10.3gSaturated Fat: 2.8gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 5.3gTrans Fat: 0.1gCholesterol: 168.7mgSodium: 227.5mgPotassium: 234mgFiber: 1.6gSugar: 3.4gVitamin A: 1663.3IUVitamin C: 69.5mgCalcium: 62.7mgIron: 1.1mg
Tried this recipe?

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

Share it with the world

I’m Suzy; born and bred right on the shores of the Mediterranean. I’m all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you’re here…
Learn More

Get our best recipes and all Things Mediterranean delivered to your inbox.
Please enable JavaScript in your browser to complete this form.
4.96 from 62 votes (9 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Jessica Burgess says:

    5 stars
    What an amazing colorful recipe this turned out to be!! Amazing! Thank you!

  2. Laura says:

    5 stars
    These baked eggs are perfect to have when the friends come over. Everything looks filling, bright and pretty easy to make. And thank you for the various ideas on how to shake things up. I especially like the one with sliced carrots. For spices – smoked paprika sounds delicious.

    1. Suzy Karadsheh says:

      Awesome, Laura! Thank you for checking it out!

  3. Tara says:

    5 stars
    Such a wonderful healthy and EASY breakfast idea!

    1. Suzy Karadsheh says:

      It really is, Tara! Thank you.

  4. Natalie says:

    5 stars
    Looks so delicious and perfect for a unique breakfast! YUM!

    1. Suzy Karadsheh says:

      Thanks, Natalie! Enjoy

  5. Noelle says:

    5 stars
    The colors in this dish is superb! Love baking eggs in th oven, so easy!

    1. Suzy Karadsheh says:

      I know, so so easy!

  6. Shivani Raja says:

    5 stars
    Beautiful photography of a deliciously simple but flavoursome dish. Love it!

    1. Suzy Karadsheh says:

      Awww thank you, Shivani!

  7. Kate says:

    5 stars
    30 minutes to heaven on a plate! You had me a za’atar… so good.

    1. Suzy Karadsheh says:

      So glad you enjoyed it, Kate! Thank you!

  8. Julie Blanner says:

    5 stars
    I love the colors in this dish! Can’t wait to make this for brunch.

    1. Suzy Karadsheh says:

      Yay! Can’t wait to hear

  9. Nellie Tracy says:

    5 stars
    Beautiful to look at and even better to eat!

  10. Valentina says:

    5 stars
    I am in love with this recipe. It’s kind of like a Mexican fajita but for breakfast. SOO GOOD!

    1. Suzy Karadsheh says:

      I guess it is! Thanks so much for giving it a try!

  11. wilhelmina says:

    5 stars
    This is such an easy and delicious breakfast! My family loves it!

  12. Sommer says:

    5 stars
    Totally making this this weekend! So good and great for feeding a crowd.

  13. Ashley @ Wishes & Dishes says:

    5 stars
    This tastes just as good as it looks!

  14. Toni says:

    5 stars
    I really love how flavorful it was! Such a huge hit!

  15. Liz says:

    5 stars
    Great timing as we eat meatless on Fridays in Lent! Bill is going to go crazy for this recipe, too!!

  16. Beth says:

    5 stars
    We love eggs. I am going to make this on Sunday. That is our favorite day for fabulous breakfasts

    1. Suzy Karadsheh says:

      Awesome, Beth! Enjoy!!!

      1. Sarina says:

        5 stars
        I just made this and it was amazing. We’ ve never been so pleasantly surprised by a dish so simple, yet so flavorful. The za’atar makes all the difference. Next time I will only leave the eggs in for 4 minutes, so they are softer. Oh…and we had this at dinner…PERFECT!

      2. Suzy says:

        I love a good breakfast-for-dinner! Thanks, Sarina!