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Sheet Pan Baked Eggs and Roasted Veggies

Keep things easy and delicious for Mother’s Day brunch with this one-pan meal. Colorful bell peppers and nutrient-rich kale will help keep Mom healthy with vitamin C, fiber and antioxidants. Eggs add protein to this satisfying vegetarian recipe.

Suggested Serving Size

1 egg, 1/2 cup vegetables


  • 3 bell peppers, sliced (assorted colors)
  • 1 medium red onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp ground chili powder
  • 1/8 tsp salt
  • Black pepper to taste
  • 1 Tbsp olive oil
  • 2 tomatoes, diced
  • 2 cups chopped kale
  • 1 Tbsp chopped Kalamata olives
  • 6 large eggs
  • 3 Tbsp crumbled feta cheese
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh basil
  • 1 Tbsp chopped fresh thyme


  1. Preheat oven to 400°.
  2. In a large mixing bowl, add the bell peppers, red onion, garlic, cumin, chili pepper, salt and black pepper. Drizzle with the olive oil. Toss to coat.
  3. Transfer the vegetables to a large sheet pan. Spread the vegetable mixture in 1 layer. Bake for 10 to 15 minutes, or until the vegetables are softened
  4. Remove the pan from the oven. Add the tomatoes, kale and olives to the pan and make 6 wells in the vegetables. Crack an egg into each well. Bake until the egg whites settle, about 5 minutes for soft yolks.
  5. Remove the pan from the oven. Sprinkle with the feta and herbs. Serve immediately.
Servings Per Container 6
Calories 140
Total Fat 8
Trans Fat 0
Poly Fat 0
Mono Fat 0
Cholesterol 189
Sodium 175
Total Carb 8
Fibers 2
Sugars 4
Proteins 8
Vitamin A 0
Vitamin C 0
Iron 0

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