Rainbow Sheet Pan Veggies with Eggs

Prep Time
20 min
Cook Time
25 min
6 Servings
Recipe by:

The variety of vegetables with runny eggs creates the perfect flavor combination, and can be enjoyed alone or over a bed of quinoa or greens.

Make This Recipe


  • 6 Eggland’s Best Eggs (Large)
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano
  • 1 teaspoon sea salt
  • 3 tablespoons extra virgin olive oil
  • 1 orange bell pepper
  • 1 red bell pepper
  • 1 cup grape tomatoes
  • 1 cup radishes, halved
  • 1 orange bell pepper
  • 2 carrots, peeled
  • 1 yellow pepper
  • 1 yellow squash
  • 1 cup broccoli florets
  • 1 zucchini
  • 1 cup radicchio, chopped


Preheat oven to 400 degrees F

While the oven is preheating, chop all of the vegetables into bite-size pieces to ensure they will roast quickly and evenly in the oven

Arrange the chopped vegetables in a single layer onto the sheet pan in rainbow order: red bell pepper, grape tomatoes, radishes, carrots, orange bell pepper, yellow squash, yellow bell pepper, broccoli, zucchini, radicchio

Drizzle the olive oil over the vegetables and sprinkle the salt, pepper and oregano evenly on top

Using your hands, lightly toss the vegetables on the sheet pan while keeping the rainbow order intact until they are all evenly coated

Place the sheet pan in the oven and roast for 15 minutes or until all vegetables are slightly tender

Remove baking sheet from oven but leave oven on. Create room throughout the sheet pan for six eggs and then crack the eggs over the vegetables

Return sheet pan to oven and bake until whites are set and yolks are still runny, about 10 minutes

Remove from oven and scoop vegetables and one egg into bowl or on top of your choice of rice, quinoa or greens

Optional: serve veggies and eggs over rice, quinoa or greens


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Learn More
Information per Serving
Serving Size 1
Calories 170
Fat 11 g
Saturated Fat 2 g
Cholesterol 175 mg
Sodium 396 mg
Carbohydrates 11 g
Dietary Fiber 4 g
Protein 8 g