Oven Baked Eggs with Veggies

Healthy Oven Baked Eggs with Brussels sprouts, broccoli, and red onion. One sheet pan is all you need! Learn how to bake eggs in the oven in 20 minutes…the easy way!

Oven Baked Eggs with Veggies

Raise your hand if you love a hands-free, healthy breakfast in 20 minutes with a 5-minute prep!

Oven-baked eggs are one of our favorite, cool-weather breakfasts.

They’re such a great alternative to fried eggs, and you can still cook the yolk to your liking.

I personally like to mop up the yolk with the broccoli. So, I’m a sunny side up gal!

But, I’ve had them over-hard a few times (accidentally overbaked…oops!), and they were still super delish!

This is one of our favorite weekend breakfasts and Jeff volunteers to make it almost every weekend. We’ve had this breakfast 20 times this season alone!

What I LOVE about oven baked eggs

• Less oil! Yes, you will use so much less oil by baking eggs instead of frying them.
• This baked eggs recipe is…hardly a recipe. You toss oiled veggies on a sheet pan, bake, add the eggs, back some more, and devour!
• You get to eat ALL the veggies … for breakfast!!!
• When you get a bite of egg yolk with a piece of broccoli, or brussels sprout, or onion…or ALL three veggies? Omgeeeee, it’s pure heaven!!!
• So healthy!! They’re naturally gluten-free, keto, paleo, whole 30, and ovo-vegetarian approved! 

How to make Oven Baked Eggs and Veggies

Step 1. Chop veggies and lightly coat them with olive oil (even better if you massage the oil into the veggies with your hands).

Step 2. Bake the veggies on a baking sheet in preheated 400° oven for 10 minutes.

Step 3. Remove baking sheet and use a cooking utensil to clear small areas between the veggies where you will add the eggs. You’ll want the eggs to be in full contact with the baking sheet. Add a small amount of oil or cooking spray to the cleared areas.

Step 4. Crack the eggs into the cleared areas, sprinkle with salt and pepper, return to the oven.

Step 5. Return baking sheet to the oven; bake 4-5 minutes (for sunny side up yolks) and 6-8 minutes (for harder yolks)

Egg-baking Tips

Sheet pan baked eggs will yield runny yolks or hard yolks, and everything in between. It all hinges upon how you prefer them and, most importantly, how long you bake them.

We rarely get the exact same egg yolk texture…and I’m totally fine with that because I find this dish to be gobble-down-crazy-scrumptious no matter how the eggs are cooked.

Allow your eggs to sit at room temperature for about 10 minutes before adding them to the sheet pan. This helps them cook faster and improves their texture in the oven.

Oven-Baked Eggs with Veggies [Ingredients]

• Brussels sprouts
• broccoli
• red onion
• extra virgin olive oil
• eggs
• Kosher salt
• black pepper
• lemon

Kitchen tools I use this recipe:

• chef knife and cutting board
• full-sized baking sheet 21″ x 15″ x 1″
• pancake turner

More breakfast recipes

Vegetarian Crustless Quiche is perfect for entertaining guests OR prepping a week of breakfasts on the go!

Steel Cut Oats for Instant Pot or Stove

Prosciutto Tater Tot Breakfast Casserole

Print REcipe

5 from 6 votes

Oven Baked Eggs with Veggies

Healthy Oven Baked Eggs with Brussels sprouts, broccoli, and red onion. One sheet pan is all you need! Learn how to bake eggs in the oven the easy way.

Course Breakfast

Cuisine American

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 3 2-egg servings

Calories 244kcal

Author Traci Antonovich

Ingredients

• 1 cup Brussels Sprouts halved
• 1 cup Broccoli cut into bite-sized pieces
• 1/2 Red Onion sliced thick
• 2 Tbsp Extra Virgin Olive Oil
• 6 Eggs
• 1/4 tsp Kosher Salt
• 1/8 tsp Black Pepper
• 1/2 Lemon for garnish

Instructions

• Preheat oven to 400°

Bake the veggies first

• Spread BRUSSELS SPROUTS, BROCCOLI, and ONION on baking sheet; drizzle OLIVE OIL; massage into veggies; bake for 10 minutes.

Bake the eggs

• Carefully remove the baking sheet from the oven; clear enough spaces for the eggs and add a small amount of oil to the spaces
• Crack the eggs one by one, dropping into each cleared space; sprinkle SALT and PEPPER over eggs and veggies.
• Return baking sheet to oven, bake 4-5 minutes (for sunny side up) and 6-8 minutes (for harder yolks)
• Remove baking sheet from oven; squeeze LEMON over the surface; serve warm.

NOTE: 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.

RECIPE NOTES

Yield: 1 full sized baking sheet

Servings: 6 servings

Nutrition facts are provided as a courtesy and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist.

Nutrition

Nutrition Facts

Oven Baked Eggs with Veggies

Amount Per Serving (2 servings)

Calories 244 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 4g25%

Cholesterol 327mg109%

Sodium 337mg15%

Potassium 383mg11%

Carbohydrates 9g3%

Fiber 3g13%

Sugar 3g3%

Protein 13g26%

Vitamin A 885IU18%

Vitamin C 63mg76%

Calcium 85mg9%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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Traci Antonovich

Recipe author and food photographer at The Kitchen Girl

I'm on a mission to help you eat healthy AND save money through simple, everyday recipes, product reviews, and budget-friendly kitchen tips.

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