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, satisfying breakfast or dinner.
I love simple breakfast recipes, and this roasted veggie skillet is one of my favorites. It combines nutrient-dense vegetables with protein-rich eggs for a complete meal that works for breakfast, brunch, or a quick weeknight dinner. The technique is straightforward: toss your vegetables with oil and seasonings, roast until tender, then create small wells and bake eggs on top. It’s a flexible recipe that’s perfect for using up leftover vegetables, adapting to seasonal produce, or scaling up for a crowd.
Why You’ll Love this Recipe
- Healthy and balanced: vegetables plus eggs provide fiber, vitamins, and protein for a satisfying meal.
- One-pan convenience: everything cooks on a single sheet or in one skillet, which makes prep and cleanup easy.
- Highly customizable: swap vegetables, cheeses, or herbs to suit your taste or whatever you have on hand.
- Scales easily for groups: double the ingredients and use a larger pan to feed more people.
Ingredients You’ll Need
- Sweet potatoes – about 2 cups, cut into 1/2-inch cubes so they roast evenly. You can peel them or leave the skin on for extra fiber.
- Broccoli – roughly 3 cups of florets. Roasted broccoli gets nicely crisp and flavorful; cauliflower or Brussels sprouts are good alternatives.
- Red onion – 1 small, cut into wedges. White or yellow onion or shallots can be substituted.
- Eggs – 5 eggs to make this a complete, protein-packed meal.
- Olive oil – about 2 tablespoons to toss the vegetables in before roasting.
- Cheese – 1/2 cup shredded; Gruyère was used here, but cheddar, mozzarella, feta, or Parmesan all work.
- Seasonings – 1/2 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of red pepper flakes if you want heat.
- Fresh herbs – chopped parsley for garnish, or use cilantro, basil, chives, or thyme to taste.
How to Make Roasted Veggie Breakfast Skillet
- Preheat the oven. Set the oven to 425°F (220°C).
- Toss and roast the vegetables. In a large bowl, combine the sweet potato cubes, broccoli florets, and red onion wedges with the olive oil, salt, and pepper. Spread the vegetables in a single layer in an ovenproof skillet or baking dish coated with nonstick spray (or lightly oiled). Roast at 425°F for 20–25 minutes, stirring once halfway through, until the sweet potatoes are tender and the broccoli has some crispy edges.
- Add the eggs. Reduce the oven temperature to 400°F (200°C). Use a spoon or spatula to create five small wells among the roasted vegetables. Crack one egg into each well. Sprinkle the shredded cheese evenly over the top.
- Bake the eggs. Return the skillet to the oven and bake for 6–10 minutes, depending on how set you prefer your yolks. For slightly runny yolks, about 7 minutes usually works. Bake longer if you prefer firmer yolks.
- Finish and serve. Remove from the oven, season with additional salt and pepper and a pinch of red pepper flakes if desired, and sprinkle with fresh herbs. Serve hot.
Tips, Tricks and Substitutions
- Swap vegetables freely. This recipe is ideal for using up produce: try butternut squash, bell peppers, zucchini, green beans, or sliced Brussels sprouts in place of or alongside the listed vegetables.
- Add more protein. Stir in pre-cooked sausage, chorizo, or sliced chicken sausage when you toss the vegetables so it roasts with everything else.
- Use a cup to add eggs cleanly. Crack each egg into a small cup and gently slide it into a well in the vegetables to avoid breaking yolks.
- Adjust egg doneness. Oven times vary: check eggs at 6–8 minutes for runny yolks and 9–10 minutes for firmer yolks.
- Cook for a crowd. Double the ingredients and bake on a large sheet pan or in a sheet-tray baking dish so everything has space and cooks evenly.
How to Serve Roasted Veggie Breakfast Skillet
- Top with sliced avocado or a fresh tomato salsa for brightness.
- Drizzle with a favorite sauce such as pesto, chimichurri, or a hot sauce if you like spice.
- Serve alongside whole-grain toast, bagels, or warmed tortillas for a heartier meal.
- This skillet also works as a side dish or part of a larger brunch spread.
Prepping and Storage
Leftovers will keep in the refrigerator for up to 3 days in an airtight container. Allow the skillet to cool before storing. Reheat gently on the stove in a skillet or in the microwave until heated through. Note that baked eggs will firm up when chilled, so the texture may change slightly on reheating.
Recipe Details
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Servings: 5
Nutrition (per serving, approximate)
- Calories: 220 kcal
- Carbohydrates: 17.2 g
- Protein: 12 g
- Fat: 12.1 g
- Fiber: 3.4 g
Nutrition information is an approximation and should be used only as a guide.
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
If you try this Roasted Veggie Breakfast Skillet and enjoy it, please leave a rating or comment to share how it turned out for you — I love seeing your recreations and variations.