Sheet Pan Ranch Veggies and Eggs

This savory dish is great for a weekend brunch, it can also be made ahead for a great meal prep recipe.



Category: Breakfast Side Dish Main Course



6 Oakdell Omega-3 Brown Eggs
2 medium zucchini
1 medium yellow squash
1 red bell pepper
2 orange mini bell peppers
1 yellow bell pepper
1/2 red onion
20 baby carrots
1 can (15 oz.) black beans, drained and rinsed
1 cup fresh or frozen corn
1/4 cup olive oil
1 packet (1 oz.) ranch seasoning
salt and pepper

Sheet Pan Ranch Veggies and Eggs Directions

  1. Preheat oven to 425°F. Lightly spray sheet pan with cooking spray.
  2. Cut up veggies into bite sized pieces. Place veggies and beans in a gallon sized zip lock bag.
  3. Mix oil and ranch seasoning in a small bowl. Pour over veggies in bag and seal. Shake until evenly distributed.
  4. Spread mixture evenly onto prepared sheet pan. Bake for 15-20 minutes, stirring halfway through. Remove from oven and with a spoon, make 6 wells in vegetables for the eggs. Crack an egg into each well. Sprinkle salt and pepper over eggs and return to the oven for an additional 10-15 minutes or until egg whites are set and egg is at desired doneness.
  5. Serve immediately or separate into individual containers for meals throughout the week.

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Recipe notes

Substitute vegetables with any of your favorite vegetables. Potatoes can be added but will have a longer cook time. Precook potatoes in microwave for 3-5 minutes before roasting.