Gluten-Free Sheet Pan Eggs and Veggies

Start your day with a vibrant and satisfying sheet pan breakfast featuring fluffy baked eggs nestled amongst tender, savory vegetables. This dish offers a delightful balance of textures and fresh flavors, perfect for a wholesome and quick meal.

Prep: 10 min Cook: 20 min Total: 30 min Serves: 4

At a glance: This easy breakfast recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 6 ingredients — including mixed vegetables, olive oil, salt — and walks through 5 steps. Updated October 24, 2026. Browse more breakfast recipes or return to all gluten-free recipes.

Cross-Contamination Warning for Gluten-Free Sheet Pan Eggs and Veggies: When preparing this breakfast recipe, while this recipe is inherently free of gluten, always ensure that your cooking surfaces, utensils, and any packaged ingredients (like spices or oils) are free from cross-contamination with gluten-containing products to maintain a safe meal. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

Gluten-Free Notes for Gluten-Free Sheet Pan Eggs and Veggies: This recipe is naturally gluten-free, relying on fresh vegetables and eggs. Ensure any added seasonings or spices are also free from gluten-containing grains.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

1 lb mixed vegetables (e.g., bell peppers, onions, broccoli florets, cherry tomatoes)
1 tbsp olive oil
0.5 tsp salt
0.25 tsp black pepper
4 large eggs
2 tbsp chopped fresh herbs (e.g., parsley, chives)

Instructions

1 Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup. Chop your mixed vegetables into bite-sized pieces, ensuring they are roughly uniform in size for even cooking. Place the chopped vegetables in a medium bowl.
2 Drizzle the vegetables with olive oil, then sprinkle with salt and black pepper. Toss everything together until the vegetables are evenly coated with the oil and seasonings. Spread the seasoned vegetables in a single layer on the prepared baking sheet.
3 Roast the vegetables in the preheated oven for about 10-12 minutes, or until they begin to soften and show slight charring around the edges. This initial roasting step ensures the vegetables are tender before the eggs are added.
4 Carefully remove the baking sheet from the oven. Using the back of a spoon, create four small wells among the roasted vegetables. Gently crack one egg into each well, being careful not to break the yolks. The whites should spread slightly around the yolks.
5 Return the baking sheet to the oven and bake for an additional 8-10 minutes, or until the egg whites are set and opaque, and the yolks are cooked to your desired consistency – runny, jammy, or firm. Garnish with fresh chopped herbs before serving immediately.

Nutrition (per serving)

180

Calories

13g

Protein

Carbs

12g

Fat

Fiber

360mg

Sodium

Tips & Notes

Give the vegetables room on the sheet so they char at the edges during the first 10-12 minutes instead of steaming.
Make the wells wide enough, as step 4 says, so the eggs don't run across the pan.
Pull the pan when the whites are just set. The yolks keep cooking from the heat of the pan.

Common questions

What cross-contamination risk is specific to Gluten-Free Sheet Pan Eggs and Veggies?

Check mixed vegetables, olive oil, salt before they go into Gluten-Free Sheet Pan Eggs and Veggies. While this recipe is inherently free of gluten, always ensure that your cooking surfaces, utensils, and any packaged ingredients (like spices or oils) are free from cross-contamination with gluten-containing products to maintain a safe meal. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

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