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Sheet-Pan Yellow Bells & Eggs

5 | 1 Reviews
Total Time:Prep: 15 min. Bake: 20 min.
Alicia Rooker, RDN

By Taste Of Home Editorial Team

Recipe by Marina Castle Kelley, Canyon Country, California

Tested by Alicia Rooker, RDN

Taste of Home's Editorial Process

Updated on Nov. 09, 2023

This recipe is healthful and versatile—just add your favorite veggies, or even fruit. I love sweet potato and apple tossed into the mix. —Marina Castle-Kelley, Canyon Country, California

TEST KITCHEN APPROVED

Sheet-Pan Yellow Bells & Eggs

5 | 1 Reviews Add your review
Yield:2 servings
Prep:15 min
Cook:20 min
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Ingredients

  • 1/2 medium zucchini, halved lengthwise and cut into 1/4-in. slices
  • 1 cup fresh sliced Brussels sprouts
  • 1 shallot, sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 large sweet yellow pepper, cut into 4 rings
  • 4 large eggs
  • 1/4 cup shredded Parmesan cheese
Text Ingredients
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Directions

  1. Preheat oven to 350°. Place first 5 ingredients in a large bowl. Drizzle with oil; toss to coat. Place pepper rings on a baking sheet. Arrange vegetable mixture around peppers. Bake for 12 minutes.
  2. Break and slip an egg into center of each pepper ring; sprinkle with Parmesan. Bake until whites are set and yolks begin to thicken, 8-10 minutes.

Nutrition Facts

2 pepper rings with 1-1/2 cup vegetables: 373 calories, 26g fat (7g saturated fat), 379mg cholesterol, 626mg sodium, 16g carbohydrate (3g sugars, 3g fiber), 20g protein.
Tester
Alicia Rooker, RDN
Alicia is a former recipe editor and tester for Taste of Home armed with a dietetics degree from the University of Wisconsin and a food science background. Alicia splits her time between testing readers' recipes and creating her own recipes from scratch.
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Alicia Rooker, RDN
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