Spare Spoons Kitchen
Sheet Pan Baked Eggs
Oven-baked eggs with whatever vegetables you have — feeds four with almost no effort.
Ingredients
Method
Cook's notes
Vegetable ideas: bell pepper, zucchini, cherry tomatoes (halved), baby spinach (add it in the last 5 minutes of the veg roast — it wilts fast), mushrooms, asparagus cut into 1-inch pieces, or red onion. Cut everything roughly the same size so it cooks evenly.
Don't let the yolks firm up all the way. The difference between a runny yolk and a chalky one is about 2 minutes in a 400°F oven — check early.
Cheese goes on after baking: adding it before makes it oily and rubbery. Scatter it over the eggs as soon as the pan comes out of the oven — the residual heat does the job.
This is a good use-up-the-fridge recipe. Almost any vegetable works. Avoid high-water vegetables like cucumber (raw) or iceberg lettuce — they'll just steam and go limp.
Feeds a crowd easily: this recipe doubles well. Use two sheet pans side by side and rotate them halfway through the veg roasting time.
Easier, if you like
- Frozen vegetables work here — thaw completely and pat dry with a paper towel before roasting, otherwise they'll steam instead of brown. Birds Eye steamable bags are fine; just don't skip the pat-dry step.
Vegetarian and gluten-free as written
Dairy-free: skip the cheese entirely or use a dairy-free shredded cheese. The dish is complete without it.
Any vegetables work: use what you have. The only rule is to cut everything roughly the same size so it roasts evenly.