Description
This Sheet Pan Eggs with Roasted Vegetables is a simple, healthy, and delicious breakfast option that’s perfect for meal prep or feeding a crowd.
Ingredients
Scale
- 8 large eggs
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup spinach, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 tablespoons olive oil
- Fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together the eggs, salt, black pepper, garlic powder, and onion powder until well combined.
- On a large sheet pan, toss the cherry tomatoes, bell pepper, zucchini, and spinach with olive oil until evenly coated. Spread the vegetables out in an even layer.
- Pour the egg mixture over the vegetables on the sheet pan, ensuring the eggs cover the vegetables evenly.
- Bake in the preheated oven for 20-25 minutes, or until the eggs are set and lightly golden on top.
- Remove from the oven and let cool slightly before slicing into squares.
- Garnish with fresh herbs if desired and serve.
Notes
- Feel free to customize the vegetables based on your preferences or seasonal availability.
- This dish can be stored in the refrigerator for up to 4 days and reheats well in the microwave.
- Prep Time: 10
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3
- Sodium: 300
- Fat: 10
- Carbohydrates: 8
- Fiber: 2
- Protein: 12
Keywords: sheet pan eggs, roasted vegetables, breakfast recipe, meal prep, healthy breakfast