sunny-side-up eggs in a sheet pan over vegetables

Sunny-Side-Up Sheet Pan Eggs with Roasted Veggies

Life is all about being flexible, versatile and working with what you’ve got. The perfect example of this is my sunny-side-up sheet pan eggs with roasted vegetables. It’s a flexible flip to the version I created when I recently was on the Tameron Hall Show to whip up a sauteed veggies batch. Click the link for the sauteed vegetable version. The process is simple because you’re literally piling everything onto one sheet pan! No muss, no fuss! Plus the pan is loaded with nutrients because it has delicious roasted veggies that really jazz up the meal. Originally, this recipe used a casserole pan which you can find in my cookbook, FOOD YOU WANT For The Life You Crave. As I previously mentioned, life is all about being versatile and changing things up! Now you have 3 different Flexible Flips when making this meal!

Speaking of being versatile, as a side note, I want to mention my experience behind the scenes of shooting this segment that you won’t see on TV as I filmed in Israel during a major conflict. You can read and watch the shocking footage here.

If you’re looking for more on-the-go breakfast ideas, be sure to try my Sunrise Eggs with Vegetable Hash or Vegetable Fritta. These are great options that’ll keep you feeling full, fit and full of energy all day! Another major time-saver tip that I mentioned is to cook a huge batch of veggies at the start of the week. As the days pass by, include them in meals which will save you chopping and cooking energy.


WATCH: Sunny-Side Up Sheet Pan Eggs

Sunny-Side Up Sheet Pan Eggs


  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 yellow onion chopped
  • 4 cups assorted mushrooms sliced
  • a few basil leaves chopped
  • 2 tomatoes thinly sliced
  • 3/4 cup shredded mozzarella cheese
  • 6 large eggs
  • salt and pepper to taste


  1. Preheat oven to 400 degrees

  2. Prepare sheet pan. Drizzle with the olive oil and butter and add the onion, mushrooms and tomatoes. Roast for 10-15 minutes.

  3. Remove from oven briefly to add the spinach and basil, salt and pepper. Cook veggies throughly roughly 10 more minutes.

  4. Remove the vegetables from the oven. Sprinkle with cheese, then crack the eggs  on top of the mixture, keeping the yolks intact. Season the eggs with salt and pepper.

  5. Bake until the egg whites are set and the yolks are still runny, about 15 to 20 minutes. Note that the eggs will continue cooking a bit more once removed from the oven.

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