Sheet Pan Eggs with Veggies & Feta
This recipe offers a quick and healthy way to prepare a delicious breakfast or brunch by baking eggs, a colorful mix of vegetables, and savory feta cheese all on one sheet pan. It's perfect for meal prep or a simple, satisfying meal.
Equipment
- oven
- rimmed baking sheet
- medium bowl
- large bowl
- whisk
Ingredients
Main Ingredients
- 8 large eggs
- 1/4 cup Milk or Cream
- 2 cups Mixed Vegetables chopped into small, even pieces. Great options include bell peppers (any color), spinach, cherry tomatoes (halved), mushrooms, onions, or zucchini.
- 1/2 cup Feta Cheese crumbled
- 1 tablespoon Olive Oil
- Salt and Black Pepper To taste.
- red pepper flakes Optional: A pinch for a little kick, or fresh herbs like parsley or chives for garnish.
Instructions
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a large rimmed baking sheet or line it with parchment paper.
- Toss the chopped vegetables with olive oil, salt, and pepper in a medium bowl, then spread them evenly on the baking sheet.
- Roast the vegetables for 10-12 minutes until slightly tender.
- While the vegetables roast, whisk the eggs with milk or cream, a pinch of salt, and pepper in a large bowl until well combined.
- Remove the baking sheet from the oven, pour the whisked egg mixture over the roasted vegetables, and sprinkle with crumbled feta cheese.
- Return the baking sheet to the oven and bake for 12-18 minutes until the eggs are set and lightly golden.
- Remove from the oven, cool for a minute or two, then slice into portions and serve immediately.
Notes
For easier cleanup, be sure to line your baking sheet with parchment paper. Experiment with different vegetable combinations based on what's in season or your preferences.