Thanks to The Incredible Egg for sponsoring this post! As always I only align myself with food boards and brands that align with my philosophies. All scientific information is evidence-based and all opinions are my own.
Just like you, we’re busy. Tim and I are both working, raising a toddler, and trying to keep up with our love of fitness and travel, too. Sometimes we do a great job prepping food on the weekend, but more often we’re scrambling to come up with a meal that all three of us will like that won’t take an eternity to cook… or an eternity to clean up after. So, what has been making it on the plate at least once a week at dinner time over here? Dinner eggs, of course! My favorite way as of late? This sheet pan egg bowl.
Yes, I know, you may think eggs are just for breakfast, but really they’re for any time of day – post-workout lunches, fitting satisfying protein into snacks, and, have you been listening? Dinner! They’re delicious, nutritious, versatile, and eggstremely easy to prepare. Oh, and economical, too. I’m so excited to be able to partner with the Incredible Egg to showcase Dinner Egg recipes that make life easier for parents, athletes, and anyone who eats.
Jump to Recipe
I don’t know about you, but for me, deciding what to eat for dinner is sometimes more stressful than cooking the meal itself. Having a collection of easy egg recipes on hand makes last minute meals a breeze. In addition to my new favorite dinner egg dish (keep reading, we’re getting there soon!), you can also whip up egg tacos, shakshuka, egg sliders, or a wrap in no time at all. Or best, of all, if you have leftovers of pretty much anything, you can just #PutAnEggOnIt to dress up the dish or give it a protein and nutrient boost.
Maybe you’re so amazed at all of the possibilities that you need to take the How Do You Like Your Eggs? quiz to see what you should make next.
Eggs complement my plant-based diet due to the immense nutrients the eggs can deliver. A single large egg provides 6 grams of high-quality protein and all of the essential amino acids. They’re one of the few natural food sources of Vitamin D, and house other fat soluble nutrients such as choline, lutein (read more about them here if you’re pregnant or plan to be), as well as Vitamins A and E. You’ll also receive, B12, selenium, iron and more! Just be sure to eat the whole egg – the yolk is where most of the nutrients are.
Creating a Balanced Dinner
While eggs are rockstar sources of protein, they’re also providing you with fat, an essential macronutrient. Don’t fear, over half of the fat in egg yolks comes from mono- and poly-unsaturated fats. We need to add just a few ingredients to the eggs to build a balanced dinner (or breakfast, or lunch), and to keep the dishes eggciting!
My checklist for a balanced dinner includes
You can get this combo in countless ways, but my sheet pan dinner egg bowl recipe makes it easy for prep, cooking and clean up. Plus, it’s obviously delicious, or I wouldn’t be sharing it with you!
- Feel free to use any color sweet potato or even white potatoes for this recipe. You can also swap frozen broccoli or cauliflower for the peppers if you don’t have fresh veggies on hand.
- Be sure to chop the sweet potatoes into quarter inch cubes as indicated. If you chop them larger, they won’t cook all the way through and your “under 30 minute dinner” will take up to 10 minutes longer.
- While I have a handful of pesto recipes here, I recommend keeping your favorite store bought pesto sauce on hand at all times! You can also prep recipes from fresh in advance and freeze in ice cube trays, then pop into a storage container once frozen. Thaw in the microwave or a small saucepan when ready to use.
- While I used bibb lettuce for this recipe, since it has a buttery texture but still adds a bit of crunch, you can use any type of greens.
Sheet Pan Egg Nourish Bowl
- baking sheet
- 8 large eggs
- 1 medium onion, diced
- 2 bell peppers cored and sliced thinly lengthwise
- 2 large sweet potatoes diced into ¼-½ inch cubes
- 2 tbsp olive oil
- 1/8 tsp salt
- 1/8 tsp black pepper
- 8 cups bibb lettuce
- 1/2 cup garlic basil pesto of choice
- Heat oven to 425 F.
- Add cut onion, peppers, and sweet potatoes to a large mixing bowl with olive oil, salt and pepper and stir to coat. Spread over a large non-stick baking sheet or GREASE the baking sheet before spreading the mixture evenly over top.
- Bake in the oven for 15 minutes, stirring once after about 10 minutes.
- Using a spatula, spread the sweet potato mixture to create 8 holes for the eggs. Crack the eggs one at a time into these spaces before baking an additional 6-10 minutes, depending on how well done you like your eggs. I recommend 10 minutes for over hard eggs.
- While the eggs are baking, Add 2 cups each of greens to 4 bowls. Remove the pan from the oven and divide the eggs and sweet potato mixture into the bowls. Top each with 2 Tbsp of pesto.