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Sheet Pan Egg and Veggie Breakfast with Maple Sriracha Syrup #sheetpanbreakfast #sheetpaneggs #bakedeggs #maplesrirachasyrup #maplesriracha

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. 

Course Breakfast
Keyword maple Sriracha syrup, sheet pan breakfast, sheet pan eggs
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
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.