Sheet Pan Baked Eggs Brussels Sprouts and Broccoli is a 20-minute (mostly hands free) baked breakfast made with Brussels sprouts, broccoli, and red onion. The veggies are roasted until tender, then eggs are added and baked to your liking. Make my Super Simple Smashed Potatoes as the perfect accompaniment!
Sheet Pan Baked Eggs Brussels Sprouts and Broccoli
It’s not so common to eat a pile of veggies for breakfast, but I’ve been doing it for years.
Raw, roasted, steamed…I love them all…but roasted is my fav, especially with eggs.
Guys, if you’re not doing this sheet pan baked egg thing with all the veggies, you are missing out.
Like, REALLY missing out!
Raw, roasted, steamed…I love them all…but roasted is my fav, especially with eggs.
So, you can cook eggs on a sheet pan?
Juuuuust wait until you eat perfectly roasted Brussels sprouts, broccoli, and red onion…with eggs cooked exactly to your liking…on one sheet pan…in the oven…and not fried.
I personally like to mop up the yolk with the broccoli…so, sunny side up over here, but I’ve had them over hard at times…super delish too!
This breakfast takes 5 minutes to prep and 15 to bake…and is hands-free!
It has become our favorite weekend breakfast…and Jeff volunteers to make it almost every weekend. Uhm, winning!
How do you bake eggs in the oven?
There are many answers to that question as there are many ways to bake eggs in the oven. I’ve experimented with a few.
~ Bake them whole; i.e., in the shell, for a hard or soft boiled egg…as opposed to boiling them, which brings a different level of convenience.
~ Scramble the eggs and then bake them…creating a casserole or quiche (most common).
~ Bake them with a bed of vegetables, kind of like a fried egg, only it’s baked, which is what we’re doing with our Sheet Pan Baked Eggs Brussels and Broccoli.
So, how do you make a fried egg in the oven?
Technically, with this recipe, you’re not frying the eggs, you’re baking them…on a sheet pan.
The big benefit here is that you don’t need to fry them in a ton of oil, just a little will do the job for this recipe.
But, by baking them on a sheet pan, you get results that otherwise answer the age-old, fried-egg question “How do you want your eggs?” i.e., sunny side up, over easy, over medium, or over hard?
Sheet pan baked eggs will yield anywhere from ‘runny’ to ‘hard’ yolks. It all hinges upon how you prefer them and, most importantly, long you bake them.
So, it’s totally up to you…and if you want to call them fried eggs, call them fried eggs, knowing that they’re oven-baked.
All I know is this…if I had to guess how many times we’ve made this exact breakfast, on that exact sheet pan?
Uhm, I’d say at least 20 times {this season} between myself and Jeff.
That said, we rarely get the exact same egg yolk texture…and I’m totally fine with that because {as long as they’re not over hard} I find this dish to be gobble-down-crazy-scrumptious!
You’ll need to experiment for yourself though, to dial in your oven-baked fried egg preference.
Want more baked egg breakfast recipes?
Prosciutto Tater Tot Avocado Breakfast Bake is another perfect breakfast for entertaining overnight guests.
Meal Prep Vegetarian Crustless Quiche is perfect for entertaining guests OR prepping a week of breakfasts on the go!
Here’s what I LOVE about Sheet Pan Baked Eggs Brussels Sprouts and Broccoli:
~ It’s hardly a recipe…I mean, you literally throw the veggies on a sheet pan, toss ’em in the oven, take ’em out, add the eggs, back into the oven, and then on your plate. Boom!
That makes this the perfect recipe for people who don’t cook. Ya feelin this?
~ You’re getting ALL the veggies … for breakfast!!!
~When you get a bite of egg yolk with piece of broccoli, or brussels sprout, or onion…or ALL three veggies? Omgeeeee, it’s pure heaven!!!
~ Naturally gluten free, paleo, whole 30, and ovo-vegetarian approved! I mean, doooods…I’m not even on any restricted diets, but this rocks!
Ingredients needed for Sheet Pan Baked Eggs Brussels Sprouts and Broccoli (see full recipe below):
- Brussels sprouts
- broccoli
- red onion
- extra virgin olive oil
- eggs
- salt and pepper
- lemon
Kitchen tools I use this recipe:
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Traci Antonovich
Yields 4-6 servings
Brussels sprouts, broccoli, and red onion are roasted until tender, then eggs are added, baked, and served with a squeeze of lemon.
5 minPrep Time
15 minCook Time
20 minTotal Time
Save Recipe5 based on 6 review(s)
Ingredients
- 1 cup Brussels Sprouts (halved)
- 1 cup Broccoli (cut into bite sized pieces)
- 1/2 Red Onion (thick slices)
- 2 Tbsp Extra Virgin Olive Oil
- 4-6 Eggs
- Salt and Black Pepper
- Lemon (squeezed over surface)
Instructions
- Preheat oven to 400°
- Spread BRUSSELS SPROUTS, BROCCOLI, and ONION on baking sheet; drizzle OLIVE OIL; massage into veggies; bake in preheated oven for 10 minutes.
- Carefully remove sheet pan from oven, clear enough spaces on baking sheet (for eggs); crack eggs one by one, dropping into each cleared space; sprinkle SALT and PEPPER over eggs and veggies.
- Return sheet pan to oven, bake 4-5 minutes (for sunny side up) and 6-8 minutes (for harder yolks); remove from oven; squeeze LEMON over surface; serve immediately.
Notes
Oven temperatures vary. Also, eggs will continue to cook once removed from oven, so be sure to immediately remove them from baking sheet to prevent overcooked yolks.
Traci Antonovich
About my recipes: Minimal meat & more plants!
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