Roasted Veggie Breakfast Skillet made all in one pan with a hearty combination of sweet potatoes, broccoli and red onion topped with baked eggs and seasoned to perfection for a delicious healthy breakfast or dinner!
I love easy breakfast recipes and this one is packed with veggies, protein-packed sunny side up eggs and might literally be the easiest dish you’ll ever make. I personally like to call this my “lazy girl breakfast” because all you have to do is toss some veggies together in a skillet or casserole dish, roast them in the oven, then crack some eggs on top and finish baking for a super simple meal. This recipe is also a great way to use up any leftover veggies you have lying around your kitchen that you don’t want to go to waste!
Why You’ll Love this Recipe
- Healthy, protein-packed breakfast or dinner that tastes delicious!
- Easy to prep and made all in one dish.
- This dish is customizable – clean out your fridge and throw in all your favorite ingredients.
- Can easily be made for a crowd right on a sheet pan, just double the recipe!
Ingredients You’ll Need
- sweet potatoes – you’ll need about 2 cups of sweet potatoes evenly cut into 1/2 inch cubes so that they cook evenly in the oven. I peeled my sweet potatoes, but feel free to leave the skin on for a boost of nutrition! If you don’t have sweet potatoes, you can use red or white potatoes, butternut squash or even pumpkin.
- broccoli – roasted broccoli might be my favorite thing in the whole world as it gets perfectly crisp and flavorful. You could also use sliced brussels sprouts, asparagus, green beans, bell peppers
- red onion – adds a nice savory flavor to this dish as well as a pop of color. You could also a white or yellow onion, shallots or even sprinkle on some green onions after baking.
- eggs – adds essential protein to this dish and makes this a complete meal.
- olive oil – I like to use a good olive oil that doesn’t have to be expensive, just make sure it’s cold-pressed and organic for the most flavor (in my opinion)
- cheese – I sprinkled some grated gruyere cheese over top, but you could use any type of cheese you like best. Shredded cheddar cheese, mozzarella, feta cheese or parmesan all make great options.
- seasonings – a simple combination of salt, pepper and red pepper flakes for a kick of spice and to really make these flavors pop.
- fresh herbs – I topped this with some chopped fresh parsley, but you could add fresh cilantro, basil, dill, thyme, or even fresh chives.
How to Make Roasted Veggie Breakfast Skillet
- Roast veggies – In a large bowl, toss together sweet potatoes, broccoli and red onion with 2 tablespoons of olive oil and season with salt and pepper. Transfer the veggies to a baking dish or skillet coated with nonstick cooking spray and roast in the oven at 425 degrees F for 20 to 25 minutes, tossing veggies once halfway through.
- Crack the eggs on top – Remove the skillet or baking dish from oven and reduce oven temp to 400 degrees F. Using a spatula or spoon, create 5 little spaces for your eggs and crack one egg into each hole. Top with shredded cheese and bake an additional 6 to 10 minutes (depending on how you like your yolk), until egg whites are set and yolks begin to thicken. For a runnier y0lk, 7 minutes seemed to be the best!
- Serve and enjoy! Season with additional salt, pepper and some red pepper flakes for spice and top with extra cheese and some fresh chopped parsley or green onions. I also like to drizzle a little sriracha over top for even more heat!
Tips, Tricks and Substitutions
- Change up the veggies. I like to use up whatever veggies I have leftover in my fridge so you can easily make this a seasonal dish. Butternut squash and brussels sprouts would taste amazing roasted together or you could sub white potatoes for the sweet potatoes, cauliflower instead of broccoli, or even add in additional veggies like bell peppers, zucchini, tomatoes or even some leafy greens like spinach or kale.
- Add more protein. You could also add some sliced chicken sausage to the skillet to cook along with veggies for some additional protein or add some cooked ground sausage or chorizo for an even more flavorful dish.
- Use a cup to easily add the eggs. This is a little trick I like to do that easily adds the eggs to the dish without breaking the yolks or making a mess in the pan. Simply crack one egg into a cup and slip the egg into the well of veggies in the skillet. Repeat this with all the eggs.
- Runny eggs vs. more cooked. Do you like a runnier egg? I find that baking the eggs for 7 minutes at 400 degrees gave me perfectly runny eggs, but all ovens are different. If you want the eggs more cooked, I suggest baking them for 10 minutes.
- Make for a crowd! This dish is great for a crowd because it is so easy to prepare. I recommend doubling the whole recipe and using a large sheet pain to ensure all the veggies and eggs have enough space and cook evenly.
How to Serve Roasted Veggie Breakfast Skillet
- Top with some fresh pico de gallo and avocado slices.
- Drizzle with this flavorful chimichurri sauce, my simple basil pesto, or even some sriracha for added spice.
- Serve with some whole grain toast or bagels.
- Makes a great side dish to these breakfast enchiladas or breakfast wraps.
- Not just for breakfast, this roasted veggie skillet makes a delicious and filling dinner too – we love this for meal prep!
Prepping and Storage
Leftovers will keep in the fridge for about 3 days in sealed, airtight containers, but make sure the eggs and vegetables have cooled completely before storing. When ready to reheat, simply warm this up in a skillet on the stove or reheat in the microwave until heated through.
More Breakfast Recipes You’ll Love
- Cheesy Salsa Egg Muffins
- Sausage and Veggie Egg Casserole
- Healthy Breakfast Enchiladas
- Mixed Berry French Toast Casserole
- Fluffy Pumpkin Pancakes
Roasted Veggie Breakfast Skillet
Roasted Veggie Breakfast Skillet made all in one pan with a hearty combination of sweet potatoes, broccoli and red onion topped with baked eggs and seasoned to perfection for a healthy delicious breakfast or dinner!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- 3 cups broccoli florets
- 2 cups sweet potatoes, cubed
- 1 small red onion, cut in wedges
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 5 eggs
- 1/2 cup shredded cheese (I used Gruyere)
- Pinch of red pepper flakes (optional)
- Fresh parsley, optional garnish
- Preheat oven to 425 degrees F.
- In a large bowl, toss together broccoli, sweet potatoes and red onion with olive oil and season with salt and pepper. Transfer veggies to a baking dish or skillet coated with nonstick cooking spray and roast for 20 to 25 minutes, tossing veggies once halfway through.
- Remove skillet from oven and reduce oven temp to 400 degrees F.
- Using a spatula or spoon, create 5 little spaces for your eggs and crack one egg into each hole. Top with shredded cheese and bake an additional 6 to 10 minutes (depending on how you like your yolk), until egg whites are set and yolks begin to thicken. For runnier y0lks, 7 minutes seemed to be the best!
- Sprinkle with red pepper flakes and some fresh parsley, if desired, and enjoy!
- Serving Size: 1/5th of recipe
- Calories: 220
- Sugar: 4.3 g
- Sodium: 435.2 mg
- Fat: 12.1 g
- Saturated Fat: 3.4 g
- Carbohydrates: 17.2 g
- Fiber: 3.4 g
- Protein: 12 g
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.