Sheet Pan Egg and Veggie Breakfast with Maple Sriracha Syrup

Sweet and savory ingredients roasted on a sheet pan and topped with a spectacular syrup is the perfect start to a weekend morning.All sorts of hunger cravings happen in my house on weekend mornings when we don’t have to set the alarm or rush out of the house. In an attempt to take a break from our traditional breakfast routine, I decided to use my humble little sheet pan to start the day.

Sheet pan meals are all the rage and are the perfect weeknight dinner for busy families. Using this same hassle-free way of cooking at breakfast time proved to be just as convenient and delicious.

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 Really, what could be better than tossing together a pan full of ingredients that is bound to have something for everyone on it and has an easy clean-up?I’m pretty sure my Better Half was wondering how on earth the veggies I was chopping were going to satisfy his Sunday morning hunger. Little did he know that my sheet pan would include some perfectly cooked eggs nestled right in between those brussel sprouts and sweet potatoes.The veggies get a head start in the oven and are roasted until tender. Then they are removed from the oven and given a few little nudges to make room for some eggs.  Finally, everything goes back into the oven until the eggs are baked to your liking and the vegetables begin to crisp and brown on the edges. You can adjust the cooking time to get your egg baked preference, but we prefer a runny, drippy egg yolk that smothers these roasted veggies when broken.

The baked goodness on this sheet pan can stand alone but a quick-fix combination of maple syrup and Sriracha takes this easy meal to the next level!The syrup gives this veggie heavy dish a breakfast vibe while the spicy Sriracha wakes up your tastebuds. I want to bottle this stuff up and put it on everything because it satisfies my sweet, savory, and spicy cravings.

With a little bacon on the side for my guys, we casually crushed this colorful breakfast bowl in our PJs and it was pretty obvious that it is definitely worthy of a weekend celebration or serving to house guests.It’s also worthy of a “breakfast for dinner” kind of night. Pajamas optional.

Try my Sheet Pan Beer Brats and Vegetables for a simple dinner any night of the week.

And if you are looking for more easy breakfast ideas, Scrambled Egg Breakfast Toast with Tomato and Chive Goat Cheese is always a good idea.

What are you putting on your sheet pan for breakfast? 

5 from 2 votes

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Sheet Pan Egg and Veggie Breakfast with Maple Sriracha Syrup

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

 

Sweet and savory ingredients roasted on a sheet pan and topped with a spectacular syrup is the perfect start to a weekend morning. 

Course: Breakfast

Keyword: maple Sriracha syrup, sheet pan breakfast, sheet pan eggs

Servings: 4

Author: Olive Jude

Ingredients

For the Sheet Pan

• 2 sweet potatoes cubed into bite size pieces
• 1 pint brussel sprouts trimmed and cut in half
• small red onion sliced
• olive oil
• 5-6 eggs
• salt and pepper to taste

For the Syrup

• 3 tbsp maple syrup
• 1/4 cup Sriracha

Instructions

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

2. Toss sweet potatoes, brussel sprouts, and onion with olive oil until coated. Spread evenly in one layer on the baking sheet. 
   

3. Bake for 20-25 minutes until the potatoes are fork tender.
   

4. Meanwhile, mix the maple syrup and the Sriracha together. Set aside.

5. Remove from the oven and use a fork to gently make 5-6 spaces for the eggs.

6. Crack the eggs right onto the cookie sheet.

7. Give all the ingredients a sprinkling of salt and pepper. Return to the oven for 4-6 minutes.

8. To serve, use a spatula to place the veggies in the bottom of a bowl first. Gently place an egg on top.

9. Drizzle with the Maple Sriracha syrup and enjoy while warm.

Recipe Notes

Pairs perfectly with crispy bacon or sausage. 

Try mixing up your sheet pan ingredients and make it your own.