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, all covered in bold Mediterranean flavors.
It's no secret I'm a big fan of sheet pan meals --throw everything on one sheet pan and stick it in the oven for a few minutes, and dinner is ready! I do it with fish, chicken, and even sausage, and it’s my go-to method if I need to make breakfast for a crowd or cook more than 6 “fried” eggs quickly!
Sheet pan eggs to feed a crowd!
In this baked eggs recipe, I turn 6 large eggs (you can use more if you need to) and some vegetable into a wholesome no-fuss breakfast for a crowd. And, like my easy baked egg toast, it’s ready in about 20 minutes or so!
Simply slice up some bell peppers and onions (or other colorful vegetables you have on hand), season well (I like and toss them with some good extra virgin olive oil, then spread them on your sheet pan (I use a large non-stick 12 x 17 sheet pan or jelly pan). Stick the vegetables in a high-heated oven for a few minutes (about 10 to 15 minutes), and once the veggies are tender and have gained some color, pull your pan out and gently nestle in the eggs, and return the pan to the oven until the eggs are set. Voila! Breakfast is served.
And for my meal prep mavens, you can totally work ahead on these sheets pan eggs by preparing the vegetables and even roasting them ahead of time. The morning you’re ready to serve breakfast, you just nestle in the eggs and cook them briefly in the oven (around 5 to 8 minutes).
How long to bake eggs in the oven?
For the perfect baked eggs in the oven, you need a large, non-stick sheet pan, lightly oiled, and a high heated oven at 400 degrees F.
For fried eggs in the oven, you’ll break the eggs on the sheet pan, allowing enough room between each egg. They are ready when the egg whites are set (about 5 minutes or longer for a more well-done yolk). In this recipe, I cook my vegetables first on the sheet pan, then I nestle in the eggs and cook them up together.
But remember, ovens are different so yours might cook faster or slower than mine. To avoid overcooked or undercooked sheet pan eggs, keep a close eye on them, especially after the 4-minute mark.
Ingredients and notes: What you’ll need for these sheet pan eggs and vegetables
You don’t need much for this one-pan oven-baked eggs recipe. Here’s what you’ll need to make it:
- Vegetables: I used 3 bell peppers (different colors) and 1 red onion. The vegetables 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). Try to aim for a variety of colors if you can.
- 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, cumin, and Aleppo pepper (which is a mild 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. 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.
- 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.
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):
- Season the vegetables. Thinly slice 1 red onion and 1 red, orange, and green bell pepper. Give 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.
- Bake the vegetables. Spread the sliced vegetables in one layer on a sheet pan and bake in a 400 degrees F heated oven for about 10 to 15 minutes or until the veggies soften a bit. They should be tender, but still have some bite to them.
- Bake the eggs. Take the sheet pan out of the oven briefly. Crack the eggs and add them in. To do this, carefully make small wells in between the roasted vegetables to drop the eggs into. If you’re worried about breaking the yolks, you can crack each egg into a small dish first, and then gently slide it into the sheet pan. Return the sheet pan to the oven and bake for a few minutes, until the egg whites set. The eggs will be done in 5 to 8 minutes, depending on your preferred doneness. Keep an eye on the eggs after about 4 minutes or so to make sure they don’t overcook.
- Season the eggs and add optional finishing touches. Season eggs with kosher salt and a sprinkle more za'atar. Then, add 1 diced Roma tomato, a large handful of chopped fresh parsley, and some crumbled feta cheese. Serve and enjoy!
What other vegetables to use in this baked eggs recipe?
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. Be sure to slice the squash 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.
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.
If you like, you can add your choice of already cooked meat such as cooked ground beef, leftover rotisserie chicken, or cooked chorizo or Italian sausage to this recipe. Simply toss the cooked meat into the sheet pan with the vegetables (before adding the eggs).
Prepare ahead tips
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 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 parsley). Store them in their own zip-top bags in the fridge until you’re ready to use them.
Tips for the best sunny side baked eggs in the oven
- Use a large rimmed sheet pan. Use a large enough sheet pan to be able to spread all the veggies well and to make room for the eggs (if you need to, you can use 2 sheet pans to make sure you don’t crowd the vegetables).A rimmed pan will also help keep the ingredients contained and prevent any accidental yolk leakage.
- Cook your vegetables first, then add the eggs. Eggs will cook in the oven pretty quickly, so if you’re adding vegetables to your sheet pan eggs, be sure to allow them to cook for a few minutes before adding the eggs. (This is different from baking an egg casserole.)
- Keep a close eye on the eggs. Ovens vary, so your eggs might cook slower or faster than mine. Check your eggs around the 4-minute mark and watch for the whites to set. If the eggs overcook too much, not only will you end up with harder yolks than you want, the egg whites will also become rubbery.
Serve baked eggs with
Baked eggs and vegetables is a perfect, satisfying meal that doesn’t require anything more to serve along—maybe just your favorite bread to dunk in the yolk or to make a good breakfast sandwich.
Leftovers and storage
Leftovers will keep in the fridge for about 3 days, but be sure the eggs and vegetables have cooled completely. Divide them into glass containers with tight lids (however many meals you plan on) and refrigerate.
They will be delicious at room temperature, but you can warm them in a skillet just a little bit.
Can you freeze sheet pan eggs?
In this recipe, no, you cannot freeze the eggs. While scrambled eggs and frittatas can be frozen, sunny side up eggs will lose their texture and flavor when frozen. So only prepare as many eggs as you will eat immediately, or within a few days.
More breakfast egg recipes to try
Easy Sheet Pan Baked Eggs and Vegetables
- 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
- Kosher salt and black pepper
- Spices of your choice, I used 2 teaspoon za'atar blend, 1 teaspoon ground cumin and 1 teaspoon 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)
- Preheat the oven to 400 degrees F.
- Place sliced bell peppers (all colors) in a large mixing bowl. Add red onions. Season with kosher salt and pepper, 1 teaspoon za'atar, 1 teaspoon cumin and 1 teaspoon Aleppo chili pepper (keep the remaining za'atar for later). Drizzle with extra virgin olive oil. Toss to coat.
- Transfer the pepper and onion medley to a large sheet pan. Spread in one layer. Bake in heated oven for 10 to 15 minutes.
- 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.)
- 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).
- Remove from oven. Season eggs to your liking. Sprinkle remaining 1 teaspoon za'atar all over. Add parsley, diced tomatoes, and a sprinkle of feta. Serve immediately!
- Variations: You can really make this baked egg recipe your own. Change up the vegetables to use what you have on hand. Adjust roasting time accordingly. Zucchini, summer squash, broccoli, cauliflower, and even root vegetables would work. You can also play with a different spice combination. For example, 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. Add some cooked meat (like chorizo, Italian sausage, or leftover rotisserie chicken) to the sheet pan along with the roasted vegetables before adding the eggs.
- 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 vegetables 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 for just a few minutes.
- Can you freeze sheet pan eggs? In this recipe, no. Sunny side up eggs will lose their texture and flavor if frozen.
- Visit our Shop to browse Mediterranean ingredients including extra virgin olive oils and all-natural and organic spices including za'atar, cumin and Aleppo pepper.
*This post first appeared on The Mediterranean Dish in 2019 and has been recently updated with new information and media for readers' benefit.