Sheet Pan Eggs and Veggies
This is an easy, naturally gluten and dairy free, one dish recipe that uses a lot of eggs and can feed a crowd. It’s also easy to customize. You can use other veggies, or add precooked meat. You can also change the seasonings and sprinkle cheese or dairy free cheese on top. This recipe makes about a half sheet. Double for a whole sheet pan. Great for make ahead breakfasts.
2 sweet potatoes cut into small (around ½ inch) pieces
1 head of broccoli florets cut into small pieces
1 head of cauliflower florets cut into small pieces
1 onion, chopped into small pieces
Salt and pepper – try white pepper – and fresh or dried thyme leaves
Optional – a handful of small garlic cloves
Preheat oven to 425.
Put all of the cut vegetables on your sheet pan. Drizzle generously with olive oil and toss the vegetables to coat.
Use a spoon or spatula to spread the veggies in a mostly even layer.
Place pan in the oven and bake for 30-40 minutes, until vegetables are almost finished. They should have started to brown and caramelize.
Remove pan from oven and use a spoon to make 6 or 8 indentations, depending on how many eggs you are using. Crack 1 egg into egg indentation and return pan to the oven. Bake for 5 more minutes, or until eggs are cooked to your liking. Serve and enjoy!