Baked Eggs with Roasted Spring Vegetables is an easy sheet pan meal for breakfast, brunch, or dinner. It’s a great way to enjoy the harvest of spring veggies with a boost of protein from organic eggs! This is a gluten-free, lower carb, vegetarian recipe with a Paleo/Whole 30 option, too!
This delicious, healthy egg bake recipe is brought to you by my friends at Eggland’s Best! Thanks for supporting the brands that help me create more recipes in the Cotter kitchen!
Okay, before we dive deep into another EGGCELLENT recipe, can we all just take a moment to thank God and Mother Earth for the abundance of beautiful spring vegetables? Just look, all the colors. All the nourishment. Eating the rainbow never looked so good. 🙂
Now let’s combine those gorgeous garden vegetables with quality protein (thank you, Eggland’s Farm Fresh Eggs) and call it a meal. Which is what I did. And ya’ll, this might be my most FAVORITE SPRING SHEET PAN MEAL —> EVER!
Simple
Healthy
Quick
Naturally GOOD FOR YOU without even trying to be “healthy.” You get me, right?
Quick and Easy Sheet Pan Meals
If you’ve been around this site for a while, you already know how much I love to make sheet pan meals. Not only are oven roasting and baking healthier ways to cook food, but with sheet pan cooking, you use less dishes. Can I get an Amen for fewer dishes?! Haha.
Let’s not forget, you can serve sheet pan meals any time of the day or night.
Make them for breakfast. Hello, I’m talking to you, Oven Baked Scrambled eggs.
Want a sheet pan meal for lunch? Think there isn’t enough time? Grab a few pantry items and make 10-Minute Pan Seared Salmon with Avocado Gremolata. BOOM.
My favorite sheet pan dinner recipes are Pistachio Crusted Salmon with Glazed Carrots, and Persian Spiced Pan Roasted Chicken.
So, I think that making sheet pan meals that can be served for breakfast, lunch, or dinner, may be the best thing ever. Case in point: Baked Eggs with Roasted Spring Vegetables!
How healthy are baked eggs?
In general, eggs are a great source of protein, vitamins, and minerals. I’m pretty sure that most of us already know how healthy spring vegetables like beets, kale, spinach, and radishes are. Spring vegetables are the most nutrient-dense. Really, they have more nutrients due to being in season and even better if you buy organic. More on that below!
Okay, so we know that this egg bake recipe is uber good for you, a superfood meal for sure. That’s a good thing. To increase the healthiness even more, I’m using organic vegetables and Eggland’s Best organic eggs.
I bet I know what you’re going to ask next… Should I buy organic produce? My answer is a resounding YES, definitely choose organic when you can!
Why? A study by Newcastle University in the United Kingdom found organic produce has 40 percent higher levels of some nutrients (including vitamin C, zinc, and iron).
Okay, but what about the eggs?
Are organic eggs better than regular eggs?
Let’s look at a few facts about Eggland’s Best organic eggs. I think you’ll see that they speak for themselves:
- 100% USDA organic certified.
- The happy hens are fed certified organic, all-vegetarian hen feed.
- Farm Fresh
- Cage Free
- Excellent source of Vitamins D and E.
- Excellent source of Vitamins B2, B5, and B12.
- 25% Less saturated fat than ordinary eggs
- 115 mg Omega-3 (in Eggland’s Best Large eggs)
So happy, organic-fed hen lays healthier, organic eggs. What’s not to love?!
HOW to make a sheet pan meal with vegetables and eggs!
Okay, so let’s jump to the recipe. To make this one pan meal, all you need to do is first toss sliced/chopped spring vegetables in a little bit of olive oil and spices, roast on a sheet pan for 20 minutes, then add your eggs, kale, lemon, optional parmesan, and bake for another 10 minutes or until the eggs set.
That, my friends, is what we call EGGCELLENT! You’re welcome. Haha!
Baked Eggs with Roasted Spring Vegetables {Sheet Pan Meal}
- Total Time: 40
- Yield: 4-5 1x
Description
Baked Eggs with Roasted Spring Vegetables (Sheet Pan Meal)
Baked Eggs with Roasted Spring Vegetables – An easy sheet pan meal for breakfast, brunch, or dinner. Enjoy the harvest of spring veggies with a boost of protein from eggs! This is a gluten-free and vegetarian recipe with paleo and Whole 30 option recipe.
Ingredients
(2 small sheet pans or 1 large)
- 1 large Beet (may substitute with other root vegetable)
- 2 red Potatoes or 1 sweet potato
- 1 bunch radish – sliced (about 1 cup) – Feel free to sub for a seasonal vegetable if radish is not available.
- Pinch of sea salt or kosher Salt
- Black Pepper to taste
- 2 garlic cloves crushed or minced
- 1–2 tbsp Olive oil (use more for larger vegetables)
- Lemon (juice plus extra slices to garnish)
- 1 Small Shallot or 1/3 to 1/2 of red onion – sliced
- 1 zucchini
- 1–2 cups leafy Greens such as kale or spinach or both
- Eggland’s Best eggs (5 to 8 depending on size of pan)
- Optional grated Parmesan cheese to top. Omit for paleo/whole 30 option
- Fresh chopped herbs and/or sliced green onion (the green portion) to top before plating.
Instructions
- Preheat oven to 400 F.
- Toss root vegetables (sliced or quartered potato, beet, radish) in garlic, 1 tbsp oil, Pinch of sea salt, black pepper, and half of a lemon, juiced. Slice the other half of the lemon and save lemon slices for topping. Arrange sliced onion/shallot around the root vegetables on the pan.
- Place root vegetables and onion/shallot on sheet pan and roast in oven at 400° for 15 to 20 minutes until tender, but not overcooked.
- Remove from oven and place the sliced zucchini and chopped greens (i.e kale leaves) on top of the roasted vegetables and shallot/onion. Season with salt pepper. You may also use spinach.
- With a spatula, create 5 to 6 small crevices in the pan (evenly spaced) where you can place the eggs so the yolk don’t break. Crack the eggs on top of each crevice. If you find you have an egg with a running yolk, just mix it to the pan, but then add another egg that has a set yolk. Or discard the running yolk. Layer sliced lemon around th eggs (optional)
- Sprinkle vegetables and eggs with optional grated parmesan. Place pan in oven for 10-14 minutes or until egg whites have set (yolk will be soft). See notes. Baking times vary with oven and type of skillet used.
- Remove and garnish with herbs of choice or chopped spring green onion (green portion).
- Serve right away or scoop vegetable and eggs in airtight container and store in fridge for later. Keeps well for 2 days in fridge.
Notes
- BAKING TIMES FOR EGGS – Depending on your oven and size of eggs, the egg baking times could vary. Check at 8 minutes, 10 minutes, and so on until egg yolks/whites are set.
- For paleo and whole 30 options, omit parmesan
- This meal works well on 2 small sheet pans or one large.
- Prep Time: 10
- Cook Time: 30
- Category: dinner/brunch
- Method: baking
- Cuisine: american
Nutrition
- Serving Size:
- Calories: 213
- Sugar: 3.5 g
- Sodium: 195.3 mg
- Fat: 13.7 g
- Saturated Fat: 3.5 g
- Carbohydrates: 11.3 g
- Fiber: 2.2 g
- Protein: 12 g
- Cholesterol: 298.3 mg
Keywords: brunch, eggs, baked eggs, vegetables, vegetarian, paleo, sheet pan meal, gluten free
Chime in! Favorite Baked Eggs recipe? Favorite spring vegetable? Favorite sheet pan meal?!
I’d also love to know who of you grow your own vegetables? If you answer yes, tell me what you’re growing in your garden this season! Then send me some. Kidding. Kinda.
And go!
Have any more questions about buying organic produce, eggs, etc.? I’m happy to answer any all questions.
Keep up with Eggland’s Best on social media, Instagram, twitter, Facebook. They are full of recipe inspiration!
Cheers,
LC
MORE WHOLE 30 APPROVED RECIPES HERE!
This recipe is part of our Easy Whole 30 Approved Recipes collection. Check it out!
