These Baked Eggs are so fun and easy to make! Eggs are baked in the oven on a sheet pan cradled inside rings of bell pepper along with roasted potatoes, zucchini, and tomatoes. Top them with feta and fresh herbs.
Quick to make, easy to adapt, and great for feeding a crowd, these Baked Eggs are loaded up with tender veggies. An easy meal that is great anytime- breakfast, lunch, and dinner! Potatoes roast up first while we prep the vegetables. Sweet bell peppers, broccolini, summer squash, tomatoes, and red onion all get sliced up, eggs are cradled in the veggies. Throw on Aleppo chili flakes and feta cheese (optional) and bake for just about 10 minutes- the perfect amount of time for the veggies cook up tender-crisp. Looking for more breakfast ideas? Check 65+ Best Healthy Breakfast Ideas!
Table of Contents
Ingredients In Baked Eggs
Baked Eggs Ingredient Notes
- Potatoes- Fingerlings and baby potatoes cook quickly; any potato will work! Slice them thin and arrange in a single layer for fast, even cooking. Yams and sweet potatoes are also delicious options.
- Vegetables– Sweet bell peppers, broccolini, summer squash, tomatoes, and red onion. Play around with what you have on hand! Anything tender and juicy that will cook quickly, such as green onions, asparagus, snow peas, green beans, poblanos, jalapeños, fennel…etc.
- Herbs– Dill, parsley, basil, cilantro, or chives. We love our fresh tender herbs; they elevate flavor and freshness, so add your favorites! Sturdy herbs like rosemary, oregano and thyme can be added during the roasting stage.
- Feta– Change it up if you want. Fresh mozzarella is yummy too, or leave it off and serve with avocado.
See the recipe card below for a full list of ingredients and measurements.
Why You Will Love These Baked Eggs
- Customizable! Add the veggies you have on hand (best to stick with tender veggies or roast them first). Use your favorite cheese or leave it off.
- Fast & Easy! A quick prep and into the oven!
- Easy to expand recipe! Cooking for a crowd? Double the recipe if needed.
How To Make Baked Eggs
Step One- Oil potato slices and place on a lined sheet pan. Bake in the oven for 20 minutes or until tender. While these are roasting, prep the remaining veggies!
Step Two– Meanwhile, slice and toss veggie slices in olive oil and salt. Arrange spaces (for the number of eggs you are using) in the middle of the roasted potatoes and place 2 pepper slices with a few slices of onions; crack eggs into the center of pepper onion piles. Scatter the remaining peppers, onions, tomatoes, squash and broccoli all around the eggs. Top with feta, Aleppo chili flakes, salt and pepper.
Step Three– Place back in the oven (400F) for 10- 13 minutes (more if you want the yolks more solid).
Remove and serve immediately. We highly recommend serving with a sauce!
What To Serve With Baked Eggs
To elevate the Baked Eggs- serve with a sauce or condiment!
- Pico de Gallo
- Basil Oil
- Gremolata
- Fermented Hot Sauce – Simple and Delicious!
- Quick & Easy Mole Rojo Sauce
- Vegan Hollandaise Sauce
- Fermented Hot Sauce
- smoked salt or truffle salt
- Fresh avocado
Baked Egg Faqs
Yes, it is an effortless way to bake many eggs at the same time.
Eating eggs with vegetables can help the body absorb some of the fat-soluble nutrients in the eggs!
Baked eggs on a sheet pan is a great way to cook for a crowd and cook a lot of eggs at the same time.
More Recipes You May Enjoy
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Baked Eggs
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Category: breakfast, brunch
- Method: baked
- Cuisine: American
- Diet: Vegetarian
Description
These Baked Eggs are so fun and easy to make! Eggs are baked in the oven on a sheet pan cradled inside rings of bell pepper and onion, along with roasted potatoes, broccolini, zucchini, and tomatoes. Top them with optional feta and fresh herbs and serve with a sauce!
Ingredients
- 10 ounces baby potatoes (fingerlings are nice!)
- 1 small zucchini, cut into thin slices (or summer squash)
- 1 cup broccolini, cut into bite-sized pieces (or use more peppers & zucchini)
- 1/2 red onion, cut into thin rings
- 1 bell pepper (or 1/2 of 2 colors), cut into rings
- 1/2 cup tomatoes, halved (cherry or grape)
- 4–6 eggs (see notes)
- 1/2 teaspoon salt, or to taste
- pepper to taste
- 4 ounces of feta (or add avocado at the end)
- small handful of fresh dill, parsley, basil ribbons or chives (or a mix!)
- 1/2–1 teaspoon Aleppo chili flakes
Instructions
- Heat oven to 400F.
- Oil potato slices and place on a lined sheet pan. Bake in the oven for 20 minutes or until tender.
- Meanwhile, prep and toss veggie slices in olive oil and salt.
- Arrange spaces in the middle of the roasted potatoes (for the number of eggs you are using) and place 2 pepper slices with a few slices of onion, crack eggs into the center of pepper/onion piles. Scatter remaining veggies, all around the eggs. Add feta cheese if you like. Season the eggs with salt and pepper. Place back in the oven (still 400F) for 10- 13 minutes (more if you want the yolks more solid).
- Remove when eggs are done to your liking, scatter with fresh herbs, optional chili flakes, and serve immediately- see notes for a sauce.
Notes
The fresher your eggs, the more the whites will stay in tact and not run all over the pan.
Feel free to swap in or add other veggies: asparagus, broccolini, snow peas, green beans- any quick-cooking veggie will work here!
Serve with a sauce! Gremolata, Basil oil, Pesto, Salsa, Hot sauce, Pico de Gallo
Nutrition
- Serving Size: 1 egg and 1/2 cup veggies
- Calories: 120
- Sugar: 3.2 g
- Sodium: 199.3 mg
- Fat: 4.1 g
- Saturated Fat: 1.3 g
- Carbohydrates: 14 g
- Fiber: 2.9 g
- Protein: 7 g
- Cholesterol: 148.8 mg
Even with only two kinds of veggies, dried herbs, dairy free feta, and no bonus sauce, such a delicious (and inexpensive!!) brunch. Also, it’s so pretty.
So glad to hear this Lydia!
Delicious and so healthy! I made this for my brother and sister-in-law as they are visiting this week 🙂 we all loved this! It was stress-free to make and turned out gorgeous! I also sheet pan baked them some bacon on the side (I am vegetarian now!) and reheated some of your quick sourdough buns too. So yummy!
So glad to hear this Angeli, your feedback is always so helpful!
So yummy and very easy to make! I made mine with big potatoes that needed to be used up (cut into small cubes) and cheddar cheese. It looks beautiful on the plate with all the colors (and my eggs came out perfectly round in their little onion rings, it was delightful!) I’m not a big sauce person so I had it without and it was still excellent by itself.
Great to hear Nicole!
Made this last night with snow peas instead of asparagus and LOOVED it! Great idea to add a gremolata as it tied the whole dish together in a beautiful celebration of seasonal veggies. I will be making this again and again!
Love this Kate! Yes so perfect for seasonal veggies!
This was delicious!!! Followed the recipe exactly, but oiled the veggie rings separately from other veg so they wouldn’t split apart. We topped our finished meal with fresh basil, cilantro, and feta. It was magnificent. Definitely a repeat meal.
So happy you enjoyed this Jessica! Good tip on the peppers.
I really don’t like feta cheese. Is there a cheese that you think could work wee instead?
Goat cheese, fresh mozzarella, or even grated sharp cheddar.
I just made this dish for supper and it was soooo good. It was nice, light and felt healthy. I went to a farmers market yesterday and loaded up on veggies. I def will make again!! It looks beautiful and would be perfect for brunch!
Thank you for the recipe!!
So happy you enjoyed Jennifer!
It was really good and visually so pleasing with all the different veggie colors! Im not a fan of zuccchini, so I substituted asparagus, turned out great.
my only issue was that the uncooked egg whites leaked all over the pan when I cracked the eggs and then cooked onto all the potatoes and veggies. I wonder how I could alleviate that next time?
Oh shoot Millly, did you crack them in the onion/pepper rings? That seems to hold them in best.
What an inspiration! I saw this in my inbox this morning and had to try it. I’m woefully low on fresh veggies but I substituted frozen roasted veggies and some black beans I had in the fridge that needed using up. I at least had onions for holding the eggs, fresh grape tomatoes, feta, parsley, and dill. It was so colorful and flavorful. I can’t wait to try it with more fresh vegetables as written.
Sounds perfect Marie! Love how you improvised here!
So yummy! I paired it with the basil oil and it was fantastic. Great way to use up whatever veggies we had left in the crisper.
Yay, Denise! I’m glad you enjoyed this and that you tried it with the basil oil! Perfect!