Sheet Pan Egg Medley
The loveliest, easiest dinner
Fresh veggies and herbs: check
Easy to make gluten-free or dairy-free: check
Easy clean-up: check (one knife, one cutting board, one sheet pan)
Minimal chopping: no, but it will probably only take you about 8 minutes.
Light, nutritious, and filling: check, check, check.
Sheet Pan Egg Medley
Cooking time: 45 minutes (10 to prep, 35 to bake)
For Dietary Restrictions
Gluten free: Use gluten-free bread, or omit entirely
Dairy free: omit cheese, use dairy-free cheese, or try this tofu cheese recipe!
Kids Can Help
Crack eggs, wash vegetables, sprinkle salt & herbs
Ingredients
4 large or 6 small red potatoes
1 zucchini or summer squash
1 broccoli crown
½ red onion
1 bell pepper, any color
1 cup cherry tomatoes
4-6 eggs (1-2 per person)
½ tsp salt
8 oz feta cheese
Fresh dill or parsley
Olive oil
1 loaf of Ciabatta or another type of fresh-baked bread
Directions
Step 1
Preheat the oven to 400 degrees.
Step 2
Wash the potatoes and cut into ½ -inch chunks. Place into a bowl and toss with olive oil and ¼ tsp salt, spread out over parchment paper in an extra-large sheet pan (or 2 regular sized pans), and bake for 12-15 minutes.
Step 3
Wash and prep your veggies; slice zucchini and bell pepper into rings (discard stems), halve tomatoes, trim broccoli into florets, and thinly slice the red onion.
Step 4
Place vegetables in a large bowl and toss with olive oil and ¼ tsp salt.
Step 5
Drain and slice the feta cheese into 1-inch chunks.
Step 6
When the potatoes have been in the oven for about 15 minutes, remove from the oven and add the feta and the vegetables; lay the pepper rings flat (as many rings as eggs).
Step 7
Bake for 12 more minutes, then crack an egg into each bell pepper ring and return to the oven.
Step 8
Bake for 9-12 more minutes (9 for gooey yolks, 12 for hard). While you’re waiting, slice and toast the bread and chop the dill or parsley.
Step 9
Take out the pan when the eggs are cooked to your liking. Sprinkle with dill or parsley and serve immediately. Enjoy!
