Skip To Main

Calibrate Recipe

Vegetarian, Dairy-Free, Gluten Free, Kosher, Halal

Active: 25 minutes
Total: 1 hour 5 minutes
Serves 4

Start your morning with protein-rich eggs and a hearty helping of fresh, colorful produce all on one sheet pan. This delicious easy-prep, easy-cleanup breakfast (which also makes a great lunch) is packed with fiber and nutrients to keep you full and energized all day. The “egg nest” trick works with just about any sturdy vegetable, like peppers, mushrooms, and zucchini, so feel free to switch them up based on your preference or what’s available in season. 

Ingredients: 

  • 1 small butternut squash (about 1 pound), peeled and cut into 1-inch-thick cubes
  • 1 large yellow onion, sliced into ½-inch wedges 
  • 1 pound Brussels sprouts, trimmed and halved lengthwise
  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil 
  • 1 tablespoon fresh rosemary, minced 
  • Kosher salt and pepper
  • 8 large eggs

Directions: 

  1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment.
  2. Add the butternut squash, onions, Brussels sprouts, and tomatoes to the sheet. Drizzle with the oil, then add the rosemary and ¼ teaspoon each salt and pepper and toss to coat.
  3. Spread out the vegetables in a single layer and bake until the vegetables are tender but not overcooked, about 30 minutes. 
  4. Remove the baking sheet from the oven and stir, making eight small wells in between the roasted vegetables. 
  5. Working one at a time, carefully crack the eggs into each one of the wells on the baking sheet. Bake until the egg whites are set, 5 to 8 minutes.