Whole 30 Whole30 Everything-Seasoned Roasted Vegetable Egg Plate
This is the kind of breakfast plate that makes you feel like you actually have your life together — colorful roasted vegetables, perfectly cooked eggs, and a homemade everything seasoning that blows any store-bought blend out of the water. Zucchini, red bell pepper, cherry tomatoes, and broccoli go into a hot 425°F oven until the edges are lightly charred and the broccoli tips turn deep golden brown, which is exactly the kind of caramelized flavor that makes vegetables genuinely exciting. The everything seasoning — sesame seeds, poppy seeds, dried minced onion, garlic powder, and flaky sea salt — gets scattered right over the vegetables before roasting, so every bite is savory and aromatic. While the sheet pan does its thing, four eggs hit a skillet with a little olive oil and cook to your preferred doneness, from jammy and runny to fully set. The whole thing comes together in under 30 minutes and serves two, making it a solid weekday breakfast or a lazy weekend brunch without any complicated prep. A handful of fresh chives on top adds a pop of color and a mild oniony finish that ties everything together beautifully.
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Learn more →Ingredients
2 servings
Everything seasoning
- 2 tbsp sesame seeds
- 1 tbsp poppy seeds
- 1 tbsp dried minced onion
- 1 tsp garlic powder
- 1 tsp flaky sea salt
Roasted vegetables
- 1 medium zucchini, cut into ½-inch half-moons
- 1 medium red bell pepper, cut into 1-inch strips
- 1 cup cherry tomatoes
- 1 cup broccoli florets
- 2 tbsp olive oil, divided
- ¼ tsp black pepper
Eggs
- 4 large eggs
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). In a small bowl, stir together the sesame seeds, poppy seeds, dried minced onion, garlic powder, and flaky sea salt until combined. Set the everything seasoning aside.
- 2
Spread the zucchini, red bell pepper, cherry tomatoes, and broccoli florets in a single layer on a large rimmed baking sheet. Drizzle with 1 1/2 tbsp of the olive oil, sprinkle with the black pepper, and toss to coat. Spread back into a single layer — crowding causes steaming rather than browning.
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