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One-Pan Egg and Vegetable Breakfast Recipe

Not everyone needs a hearty breakfast to start their day, but if you do, or if you’re looking for a healthy option to bring to your next breakfast pot-luck, this casserole works as a fantastic option.

One-Pan Egg and Vegetable Breakfast

We especially love this casserole due to the ease of cooking – while the ingredients list here might seem a little intimidating, the preparation for this is as simple as combining and cooking.

This dish will take some time to bake, so plan on waking up a bit earlier to get things started – or save yourself some time by prepping your veggie ingredients with a food processor the night before and keeping them covered in the refrigerator until you’re ready for baking.

One of the best attributes of this dish is its versatility – although the ingredients here reflect what we think are some of the tastiest parts of a breakfast casserole, you are free to adjust as needed!

Some great variations on this include: omitting the sausage for a vegetarian-friendly dish, adding chili peppers and serving topped with avocado slices, or using shredded veggies versus diced (and adjusting bake time down a bit) for a neat texture change.

This one-dish casserole is wonderful as a standalone main course for any meal of the day. However, if you are looking for additional dishes to serve alongside this, especially if you are planning a fancier brunch, consider adding a serving of these hazelnut pancakes and whipping up a bowl of this yummy fruit salad for an altogether impressive meal.

One-Pan Egg and Vegetable Breakfast Recipe

Serves: 4 Prep: 20 min Cook: 25 min

Ingredients

One-Pan Egg and Vegetable Breakfast Recipe Preparation

Preparation

  1. Preheat oven to 425 F.
  2. In a bowl, combine the potatoes, zucchini, bell pepper, garlic, chili powder, cumin, paprika, and olive oil; season with salt and pepper to taste.
  3. Place on a baking sheet and bake for 15 minutes.
  4. Make a hole for each egg in the middle of the vegetables, add some cooking fat, and crack an egg into each.
  5. Add the sausages and cherry tomatoes to the pan around the eggs.
  6. Place back in the oven and cook another 6 to 8 minutes or until eggs are cooked to desired doneness.
  7. Adjust seasoning and serve topped with fresh parsley.
One-Pan Egg and Vegetable Breakfast Recipe
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One-Pan Egg and Vegetable Breakfast Recipe

Start your morning off with a hearty and easy to prepare breakfast with this delicious, sheet pan casserole!
Course Breakfast
Cuisine American
Keyword egg, vegetable
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people
Calories 485kcal
Cost 5

Ingredients

  • 6 to 8 eggs
  • 3 to 4 sausages cooked and sliced
  • 2 sweet potatoes peeled and diced
  • 2 medium zucchini sliced
  • 1 red bell pepper diced
  • 10 cherry tomatoes halved
  • 3 garlic cloves minced
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. paprika
  • 3 tbsp. olive oil
  • Fresh parsley for garnish
  • Cooking fat
  • Sea salt and freshly ground black pepper

Instructions

  • Preheat oven to 425 F.
  • In a bowl, combine the potatoes, zucchini, bell pepper, garlic, chili powder, cumin, paprika, and olive oil; season with salt and pepper to taste.
    2 sweet potatoes, 2 medium zucchini, 1 red bell pepper, 3 garlic cloves, 1 tsp. chili powder, 1/2 tsp. ground cumin, 1/2 tsp. paprika, 3 tbsp. olive oil, Sea salt and freshly ground black pepper
  • Place on a baking sheet and bake for 15 minutes.
  • Make a hole for each egg in the middle of the vegetables, add some cooking fat, and crack an egg into each.
    Cooking fat
  • Add the sausages and cherry tomatoes to the pan around the eggs.
    6 to 8 eggs, 3 to 4 sausages, 10 cherry tomatoes
  • Place back in the oven and cook another 6 to 8 minutes or until eggs are cooked to desired doneness.
  • Adjust seasoning and serve topped with fresh parsley.
    Fresh parsley

Nutrition

Calories: 485kcal | Carbohydrates: 22g | Protein: 21g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 291mg | Sodium: 571mg | Potassium: 938mg | Fiber: 5g | Sugar: 8g | Vitamin A: 11638IU | Vitamin C: 68mg | Calcium: 100mg | Iron: 4mg