Easy Oven Baked Eggs with Brussels sprouts, broccoli, and red onion accommodates most diets. One sheet pan is all you need! Learn how to bake eggs in the oven in 20 minutes...the easy way!
Raise your hand if you love a hands-free, healthy breakfast in 20 minutes with a 5-minute prep! Oven-baked eggs are a favorite, cool-weather breakfast in our house. They're 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!
Oven-Baked Eggs with Veggies [Ingredients]
- Brussels sprouts
- broccoli
- red onion
- extra virgin olive oil
- eggs
- Kosher salt
- black pepper
- lemon
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What I LOVE about oven baked eggs
- Less oil! Yes, you will use much less oil by baking eggs instead of frying them.
- This baked eggs recipe is the easiest breakfast you'll ever make! You toss oiled veggies on a sheet pan, bake, add the eggs, back some more, and devour!
- Veggies for breakfast is a healthy way to start the day.
- The flavors and textures are outta hand! Wait til you get a bite of egg yolk with a piece of broccoli, or brussels sprout, or onion? Omg, it's heavenly!!!
- Diet-approved! This baked eggs recipe is naturally gluten-free, keto, paleo, whole 30, and ovo-vegetarian diets!
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 veggies from the oven, clear a few areas for the eggs, 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.
Step 5. Return baking sheet to the oven; bake 4-5 minutes (for sunny side up yolks) and 6-8 minutes (for harder yolks).
Serve warm with crostini or French bread toast.
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Baked egg yolk 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.
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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
- Dutch Baby Pancake
- Breakfast Pizza on Puff Pastry
- Vegetarian Crustless Quiche
- Healthy Granola Recipe
- Steel Cut Oats for Instant Pot or Stove
- Prosciutto Tater Tot Breakfast Casserole
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Oven Baked Eggs with Veggies
Ingredients
- 1 cup Brussels Sprouts, halved
- 1 cup Broccoli, cut into bite-sized pieces
- ½ Red Onion, sliced thick
- 2 Tbsp Extra Virgin Olive Oil
- 6 Eggs
- ¼ tsp Kosher Salt
- ⅛ tsp Black Pepper
- ½ Lemon, for garnish
Instructions
- Preheat oven to 400°
Bake the veggies
- Spread BRUSSELS SPROUTS, BROCCOLI, and ONION on baking sheet; drizzle OLIVE OIL; massage into veggies; bake for 10 minutes.
Add 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.
Nutrition
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
Carol Borchardt says
I think I'm in love! Brussels sprouts for breakfast? Why didn't I ever think of that!! I'm a Brussels sprouts lover way back from when loving Brussels sprouts wasn't cool. (I was also country when country wasn't cool. LOL) With those potatoes is really genius!
Traci Antonovich says
Aww thanks Carol! I think I'm blushing...and so thankful that Brussels sprouts are cool now. I have a feeling you are going to love this breakfast...esp with those potatoes 🙂
Beth says
Wow! This has all of my favorite veges for breakfast!! I haven't baked eggs yet! It really is a great idea! The fat from gives me stomach issues if I eat them in the morning!
Traci Antonovich says
Thanks Beth! Yep, I'm crazed over brussels and broccoli anytime, but esp for breakfast! 🙂
Camilla Hawkins - Fab Food 4 All says
Love this simple meal which would be ideal for my vegetarian daughter:-)
Traci Antonovich says
Thanks Camilla! Really doesn't get simpler than this! 🙂
linda spiker says
One pan meals are the coolest! I am obsessed with them these days!
Traci Antonovich says
Meee tooo Linda! Cheers to the genius who invented them...and who knows when that was?! Wish I had done them back in my college house days and fed ALL the roommates at once 🙂
sue | theviewfromgreatisland says
You're a girl after my own heart, Traci ~ I eat eggs for dinner at least twice a week and this going to be dinner tonight, it's gorgeous!
Traci Antonovich says
Thanks Sue! Haha...I actually need to eat eggs for dinner more often! This is my go-to breakfast but I'm all about it for dinner too 🙂
Christina Shoemaker says
I am totally with you on veggies for breakfast! And this is so fast and yummy! LOVE!!
Traci Antonovich says
Thanks Christina! We're veggie twinning! 🙂
georgie says
wait what? you can make baked egg on a sheet pan? that's so cool! looks great, loving sprouts at the moment too!
Traci Antonovich says
Thanks Georgie! Yep, you sure can bake eggs on a sheet pan. It's the greatest thing to happen to our weekend breakfasts! 🙂
Claudia Lamascolo says
I absolutely adore brussels and broccoli and baked eggs sound scrumptious with those two additions!
Traci Antonovich says
Thanks Claudia! Hope you can try it sometime! 🙂
Dannii says
I adore roasted Brussels sprouts and this looks like an amazing way to eat them with eggs. Perfect yolk right there too.
Traci Antonovich says
Thanks Dannii! Right there with you one the B sprout love...and yep, it really was the perfect yolk 😉
Lizzie says
This looks so scrummy, though I'm not sure about sprouts for breakfast! I've cooked eggs in tomato sauce in the oven before - they come out like poached eggs, but take a lot longer to cook, so I'll have to try your technique!
Traci Antonovich says
Thanks Lizzie! I know, the sprouts aren't your usual breakfast item, but they are in our house 🙂 Hope you try the technique and love it like we do!
Jessica Formicola says
This looks like the perfect dish for a weekend brunch!
Traci Antonovich says
Thanks Jessica! It's perfect for that 🙂