Roasted Veggie Sheet Pan Breakfast Bowl

My roasted veggie sheet pan breakfast bowl is one of those meals that feels like a truly satisfying breakfast without a lot of fuss. Tender cubes of sweet potato roast up alongside shaved Brussels sprouts, caramelized onion, smoky bacon, and perfectly baked eggs all right on one sheet pan — and the whole thing comes together in about 40 minutes.

If you love hearty, balanced mornings that combine veggies, protein, and flavor without a pile of pots and pans, you’ll appreciate how simple this recipe is. The sweet potatoes and Brussels sprouts get nice caramelization, the bacon adds savory richness, and the eggs bake right on top with silky yolks that tie everything together. Finish each bowl with a sprinkling of bright chives and salty feta for a breakfast that feels special, whether it’s a leisurely weekend brunch or a busy weekday treat.

This dish is naturally gluten free and easy to customize — add hot sauce, fresh herbs, or swap feta for goat cheese if you prefer. It’s also great for meal prep if you enjoy make-ahead breakfasts that reheat well.

My go to baking sheet for this meal is from Great Jones. Find them here!

Prep Time: 10 minutes

Cook Time: 30 minutes

Serves: 2

Ingredients:

2 tbsp olive oil

1 sweet potato, cubed

1 cup shaved Brussels sprouts

¼ yellow onion, sliced

1 clove garlic, minced

4 slices bacon

4 eggs

1 tbsp chives, chopped

¼ cup feta cheese

Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (205°C). This high heat helps the veggies get beautifully roasted and slightly crisp edges.

2. In a large bowl, toss the cubed sweet potato with 1 tablespoon of olive oil, salt, and pepper. Spread the cubes out on a large sheet pan in an even layer. Bake for about 10 minutes to give them a head start.

3. Remove the sheet pan from the oven. Add the shaved Brussels sprouts, sliced onion, minced garlic, and bacon slices to the pan. Drizzle with the remaining olive oil and season with a bit more salt and pepper. Gently stir to combine everything. Return the pan to the oven and bake for another 10 minutes.

4. Once the veggies and bacon have started to brown and soften, remove the pan again and create four small “wells” or clear spaces in the mixture. Crack one egg into each well.

5. Return the sheet pan to the oven and bake for 7–9 minutes, depending on how runny you like your yolks. Less time will give you soft, slightly runny eggs, while a minute or two more will set the yolks more.

6. Remove the pan from the oven and immediately sprinkle with chopped chives and crumbled feta cheese. Divide the roasted veggies, bacon, and eggs between two bowls and serve warm.

Tips for Success

• Even Cubes Roast Better: Cut sweet potatoes into similar-sized pieces so they cook evenly with the sprouts and onions.

• Watch the Eggs: Oven temperatures vary — start checking the eggs around 7 minutes to make sure they’re baked to your preferred doneness.

• Customize It: Add a drizzle of hot sauce or salsa, swap feta for goat cheese or dairy-free cheese, or add sautéed greens like spinach once the eggs are done.

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