Sheet Pan Veggie Breakfast Bowls
These Sheet Pan Veggies Breakfast Bowls are packed with roasted broccoli, brussels sprouts, and green beans along with perfectly baked eggs! A complete meal on one sheet pan!
- 4 cups fresh broccoli, halve any large florets
- 4 cups fresh green beans, trimmed, halved
- 2 cups fresh brussels sprouts, trimmed, halve any large sprouts
- 2 tbsp olive oil, EVOO
- salt & pepper
- 4 eggs
Preheat oven to 425 degrees.
Lay your veggies in a single layer on your baking sheet. You can mix them up or separate them. Drizzle with olive oil. Liberally salt and pepper all veggies.
Bake for 15 minutes at 425 degrees.
Remove baking sheet from oven. Reduce oven temperature to 400 degrees.
Use your spatula to create four little spaces for your eggs. Crack one egg into each hole. Sprinkle salt and pepper on eggs. Bake at 400 degrees for 6 to 9 minutes or until eggs are how you like them. (I land close to 6-7 minutes for a runny yolk and firm whites but every oven is different. My previous oven took closer to 9 minutes.)
I use a 12x17 sheet pan to accommodate everything in a single layer. If you don't have one this large you may want to use two smaller sheet pans.
If looking to add extra protein you can slice two chicken sausages (I recommend Applegate Organic Chicken Sausage). Add them to the baking sheet along with the veggies.
Calories: 417kcal, Carbohydrates: 35g, Protein: 23g, Fat: 23g, Saturated Fat: 4g, Cholesterol: 327mg, Sodium: 220mg, Potassium: 1503mg, Fiber: 14g, Sugar: 12g, Vitamin A: 3790IU, Vitamin C: 264mg, Calcium: 253mg, Iron: 6.4mg