Roasted Veggie Breakfast Skillet: a simple one-pan meal combining sweet potatoes, broccoli and red onion, finished with baked eggs and melted cheese. This wholesome dish works for a healthy breakfast, brunch or an easy weeknight dinner.
This roasted vegetable breakfast skillet is fast, flexible and full of flavor. Roast a mix of vegetables until tender and slightly caramelized, then create wells for eggs and bake until the whites are set. It’s a great way to use up odds-and-ends from the refrigerator, and it scales easily for a crowd. The whole dish comes together in one pan, which makes cleanup effortless.
Why you’ll love this recipe
- Healthy, protein-rich meal that works for breakfast, brunch or dinner.
- Made in one pan for easy prep and minimal cleanup.
- Highly customizable—swap or add vegetables based on what you have.
- Easy to scale up for larger groups using a sheet pan or large baking dish.
Ingredients
- 3 cups broccoli florets
- 2 cups sweet potatoes, peeled or unpeeled and cut into 1/2-inch cubes
- 1 small red onion, cut into wedges
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 5 eggs
- 1/2 cup shredded cheese (Gruyère, cheddar, mozzarella, feta or Parmesan all work)
- Pinch of red pepper flakes, optional
- Fresh parsley, chopped, for garnish (optional)
How to make Roasted Veggie Breakfast Skillet
- Preheat the oven. Set the oven to 425°F (220°C).
- Toss the vegetables. In a large bowl, combine the broccoli florets, cubed sweet potatoes and red onion wedges. Add the olive oil, salt and black pepper and toss until everything is evenly coated.
- Roast. Spread the vegetables in a single layer in a large oven-safe skillet or baking dish coated with nonstick spray. Roast for 20–25 minutes, turning once halfway through, until the sweet potatoes are tender and the broccoli has some crisp edges.
- Create wells and add eggs. Remove the pan from the oven and reduce the temperature to 400°F (200°C). Using a spatula or spoon, make five small wells in the roasted vegetables. Crack one egg into each well. Sprinkle the shredded cheese evenly over the top.
- Finish baking. Return the skillet to the oven and bake 6–10 minutes depending on how runny you like the yolks—about 7 minutes yields a nicely runny yolk in most ovens. Bake longer if you prefer fully set yolks.
- Season and serve. Sprinkle red pepper flakes if desired and top with chopped parsley. Serve immediately while warm.
Tips, tricks and substitutions
- Swap vegetables: Use white or red potatoes, butternut squash, cauliflower, Brussels sprouts, asparagus, green beans, bell peppers, zucchini or tomatoes depending on season and preference.
- Add extra protein: Stir in cooked chicken sausage, crumbled cooked sausage or chorizo before adding the eggs for a heartier skillet.
- Use a cup to crack eggs: Crack each egg into a small cup, then gently slide it into the well to avoid breaking yolks and keep placement neat.
- Adjust yolk doneness: Bake 6–7 minutes for runny yolks, 8–10 minutes for medium to firm yolks. Oven temperatures vary—check early until you know how your oven performs.
- Scale up for a crowd: Double the recipe and use a sheet pan so everything roasts evenly and eggs fit comfortably.
How to serve
- Garnish with avocado slices or a spoonful of fresh pico de gallo.
- Drizzle with pesto, chimichurri or sriracha for extra flavor.
- Serve with whole-grain toast, bagels or warm tortillas.
- Pairs well with other breakfast favorites such as egg casseroles or breakfast wraps for a brunch spread.
- Also excellent as an easy, satisfying dinner or part of weekly meal prep.
Prepping and storage
Allow the skillet to cool completely before storing. Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until heated through. If possible, add a fresh egg when reheating for a brighter texture.
Recipe at a glance
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Servings: 5
Nutrition (per serving)
Serving: 1/5 of recipe • Calories: 220 kcal • Carbohydrates: 17.2 g • Protein: 12 g • Fat: 12.1 g • Saturated fat: 3.4 g • Sodium: 435 mg • Fiber: 3.4 g • Sugar: 4.3 g
Nutrition information is automatically calculated and should be used as an approximation.
More breakfast ideas
- Cheesy salsa egg muffins
- Sausage and veggie egg casserole
- Breakfast enchiladas
- Mixed berry French toast casserole
- Fluffy pumpkin pancakes
If you make this Roasted Veggie Breakfast Skillet, enjoy sharing your photos and thoughts. It’s an easy, adaptable recipe that’s perfect for busy mornings or relaxed weekend meals—delicious, nutritious and reliably simple.