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.
Prep
15m
Cook
30m
| Category: | Breakfast Side Dish Main Course |
| Seasons | |
| Tags: |
Ingredients
For
6
Serving(s)
Ingredients
| 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
- Preheat oven to 425°F. Lightly spray sheet pan with cooking spray.
- Cut up veggies into bite sized pieces. Place veggies and beans in a gallon sized zip lock bag.
- Mix oil and ranch seasoning in a small bowl. Pour over veggies in bag and seal. Shake until evenly distributed.
- 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.
- Serve immediately or separate into individual containers for meals throughout the week.
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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.
