This is one of those recipes that is great to have in your back pocket if you need to use up the odds and ends of veggies in your fridge. Once the veggies are done, simply crack eggs right on the sheet pan, cover with cheese and bake until those eggs are cooked through. You could serve it up with tortilla chips, guac, salsa, etc…or make it a veggie + egg taco!
Ingredient highlight
Eggs! These little rays of sunshine are a great source of vitamin K and B vitamins. They’re also high in selenium, vitamin D, and choline (an important nutrient for brain health).
Be sure to buy pasture-raised eggs! The amount of healthy omega-3 fats found in the yolks and other nutrients depends on what those chickens were eating! A true sign of a well-fed chicken is a golden yolk. My favorite store-bought brands are Vital Farms and Happy Egg.
Servings 4
Prep Time 10 minutes 
Cook Time 29 minutes Ingredients
- 8 cups chopped veggies*
- 3 tbsp olive oil
- 2 tsp dried oregano
- 1 tsp kosher salt
- 1 tsp ground cumin
- 1/2 tsp red pepper flakes (optional)
- 1/2 tsp black pepper
- 8 large eggs
- 2 cups grated cheddar cheese
- Guacamole
- Salsa
- Tortilla chips or tortillas
- *I used broccoli, bell pepper, and cabbage. Any veggie will work! If using a starchy veggie, make sure to chop smaller than the rest.
Instructions
- Preheat oven to 450F or 425F convection. Line a baking sheet with parchment paper.
- Add veggies, oil, oregano, salt, cumin, and red pepper flakes (if using) to the baking sheet and toss to coat thoroughly. Spread out into an even layer and bake for 15-20 minutes or until veggies are tender and slightly charred in spots.
- Make 8 divots in the veggies and crack an egg into each one. Sprinkle the eggs with salt and then top everything with the cheese. Bake for 7-9 minutes or until the egg whites are cooked through.
- Use a spatula to cut into servings (it will all be stuck together by the cheese). Serve either in a tortilla or with tortilla chips. Top or serve with guacamole and salsa.
Items you can prep ahead (optional)
- Chop 8 cups veggies
- Grate 2 cups cheddar cheese
Substitutions:
- To make vegan, add 2 (15 oz) cans of drained black or pinto beans to the baking sheet when you would have added the eggs (toss the beans in some salt and oil before adding). Skip the cheese or use a vegan cheese alternative.
- Instead of eggs, you could simply add thicken thighs or any other protein.
- Add a can of beans before the eggs to bump up the protein.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- Warm up leftover eggs + veg in the microwave until warmed through. Serve with salsa, guac, chips, etc… or serve it up in a warm tortilla.
