Sheet Pan Breakfast with Teriyaki Glaze
A quick and colorful one-pan breakfast featuring roasted veggies, baked eggs, and a sweet teriyaki glaze—perfect for mornings that need a little extra flavor without the fuss.
Equipment
- 1 Sheet pan Large
Ingredients
Main Ingredients
- 4 large eggs
- 2 cups baby potatoes halved
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 small red onion sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 cup broccoli florets
- ¼ cup Teriyaki glaze
Instructions
Instructions
- Preheat your oven to 400°F or 200°C.
- Toss potatoes, bell peppers, red onion, and broccoli with olive oil, salt, pepper, and garlic powder on a sheet pan.
- Spread veggies evenly and roast for 20 minutes.
- Remove pan, create 4 wells in the veggies.
- Crack an egg into each well and drizzle teriyaki glaze over everything.
- Return pan to oven for 10 minutes or until eggs are cooked to your liking.
- Serve hot directly from the pan.
Notes
Make it faster with pre-cut veggies or frozen broccoli. Customize with any vegetables you like or swap teriyaki glaze with honey soy mix.