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Easy Sheet Pan Eggs and Roasted Vegetables Bake with Feta and Herbs

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A quick and forgiving sheet pan breakfast bake featuring roasted vegetables, eggs, tangy feta, and fresh herbs. Perfect for a nourishing and flavorful start to your day with minimal effort.

Ingredients

Scale
  • 6 large eggs, preferably at room temperature
  • 1 bell pepper, chopped
  • 1 zucchini, sliced
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 cup baby potatoes, halved or quartered
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced or thinly sliced
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: lemon zest or a squeeze of lemon juice

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, toss the chopped bell peppers, zucchini, cherry tomatoes, red onion, and baby potatoes with 3 tablespoons of olive oil, minced garlic, salt, and pepper until evenly coated.
  3. Spread the vegetables evenly on a rimmed sheet pan in a single layer, avoiding overcrowding.
  4. Roast the vegetables for 20 minutes, shaking the pan halfway through to ensure even cooking.
  5. Remove the pan from the oven and create small wells among the vegetables.
  6. Crack the eggs gently into the wells, making sure they nestle without spilling.
  7. Sprinkle the crumbled feta cheese evenly over the entire pan.
  8. Return the pan to the oven and bake for 8 to 12 minutes, depending on desired yolk consistency (8 minutes for runny yolks, 12 minutes for firmer eggs).
  9. Remove from the oven and sprinkle fresh chopped herbs on top. Add lemon zest or a squeeze of lemon juice if desired.
  10. Let the bake sit for a couple of minutes before serving to allow flavors to meld and eggs to settle.

Notes

Use room-temperature eggs for even cooking. Avoid overcrowding the pan to ensure vegetables roast instead of steam. Cracking eggs into a small bowl before adding to the pan helps avoid shells and broken yolks. Rotate the pan halfway through the second bake if eggs cook unevenly. Use good quality small-curd feta for best texture. Leftovers keep well refrigerated for up to 3 days and reheat best in the oven at 325°F for 10 minutes.

Nutrition

Keywords: sheet pan eggs, roasted vegetables, feta, herbs, easy breakfast, brunch, Mediterranean, healthy, quick recipe

Find it online: https://magnetmeal.com/easy-sheet-pan-eggs-and-roasted-vegetables-bake-with-feta-and-herbs-recipe-for-perfect-breakfast/