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Easy Sheet Pan Eggs with Roasted Vegetables and Goat Cheese

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A quick and wholesome breakfast recipe featuring eggs baked on a sheet pan with roasted vegetables and creamy goat cheese, perfect for busy mornings or lazy brunches.

Ingredients

Scale
  • 1 red bell pepper, sliced
  • 1 small red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup baby spinach or kale, roughly chopped
  • 6 large eggs, preferably at room temperature
  • 4 ounces goat cheese, crumbled
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme or rosemary (optional)
  • Salt and pepper to taste
  • A pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, toss the sliced bell pepper, red onion, and cherry tomatoes with 1 tablespoon olive oil, minced garlic, salt, pepper, and fresh herbs if using. Spread them evenly over the rimmed baking sheet.
  3. Place the sheet pan in the oven and roast for 15 minutes until vegetables are tender and caramelized.
  4. Remove the pan and scatter the chopped spinach over the roasted veggies. Drizzle the remaining tablespoon of olive oil on top and gently toss to combine.
  5. Using a spoon, make six small indentations in the vegetable bed for the eggs to nestle into.
  6. Carefully crack one egg into each indentation, keeping the yolks whole.
  7. Return the pan to the oven and bake for 10–12 minutes, or until egg whites are set but yolks are still slightly runny. For firmer yolks, bake a few minutes longer.
  8. About 2 minutes before the eggs finish baking, sprinkle the crumbled goat cheese evenly over the top to soften and melt slightly.
  9. Remove the pan from the oven and let it rest for a couple of minutes. Sprinkle red pepper flakes and extra fresh herbs if desired.
  10. Use a spatula to carefully transfer portions to plates and serve warm.

Notes

Use room temperature eggs for even cooking. Avoid overcrowding the pan to ensure vegetables roast instead of steam. Crack eggs into a small bowl before adding to wells to prevent broken yolks. For dairy-free, substitute goat cheese with crumbled tofu or vegan cheese. Leftovers keep well refrigerated for up to 2 days; reheat gently in the oven at 325°F to avoid rubbery eggs.

Nutrition

Keywords: sheet pan eggs, roasted vegetables, goat cheese, healthy breakfast, easy breakfast, brunch recipe, one pan meal

Find it online: https://prismtaste.com/easy-sheet-pan-eggs-with-roasted-vegetables-and-goat-cheese-recipe-for-perfect-healthy-breakfast/