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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.

Baked Eggs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 7 reviews
  • Author: Tonia | Feasting at Home
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: breakfast, brunch
  • Method: baked
  • Cuisine: American
  • Diet: Vegetarian


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! 


Units Scale
  • 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)
  • 46 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!)
  • 1/21 teaspoon Aleppo chili flakes


  1. Heat oven to 400F. 
  2. Oil potato slices and place on a lined sheet pan. Bake in the oven for 20 minutes or until tender. 
  3. Meanwhile, prep and toss veggie slices in olive oil and salt.
  4. 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).
  5. Remove when eggs are done to your liking, scatter with fresh herbs, optional chili flakes, and serve immediately- see notes for a sauce. 


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


  • 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