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
Cook
| Category: | Breakfast Side Dish Main Course |
| Seasons | |
| Tags: |
Ingredients
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.
Watch Video
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.
