Description
A simple and healthy sheet-pan meal featuring baked eggs with a mix of fresh vegetables. Perfect for breakfast, brunch, or a light dinner.
Ingredients
Scale
- 4 large eggs
- 1 bell pepper, sliced
- 1 small zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 small red onion, sliced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
Instructions
- Preheat your oven to 400°F (200°C).
- Spread the bell pepper, zucchini, cherry tomatoes, and red onion on a sheet pan.
- Drizzle with olive oil and sprinkle with salt, black pepper, and oregano.
- Toss the vegetables to coat evenly.
- Roast for 15 minutes.
- Remove the pan from the oven and make four small wells in the vegetables.
- Crack an egg into each well.
- Return the pan to the oven and bake for another 8-10 minutes until the eggs are set.
- Serve immediately.
Notes
- Use any vegetables you prefer.
- Adjust cooking time if you like runny or firm yolks.
- Add cheese or herbs for extra flavor.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 recipe
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 370mg