If you’re into easy meals, minimal cleanup, and feeling like you kind of have your life together, this one’s for you. These sheet pan eggs with asparagus and cherry tomatoes are about as simple as it gets—fresh veggies, protein-packed eggs, and everything roasted to perfection on one trusty sheet pan. This is also a gluten free meal with everyday ingredients!
We are officially in asparagus season here and this is an incredible way to use fresh asparagus from the garden! It’s simple, but it all comes together for the win! AND almost no dirty dishes! You’ll need a cutting board and knife to prep your veggies and a sheet pan to load everything else on. That’s it!
No overthinking. No 20-step prep. Just wholesome ingredients, one pan, and you’re on your way to breakfast, brunch, or even a light dinner that looks like you tried (but you didn’t really, and that’s the point). If you need another quick sheet pan meal, check out this Sheet Pan Sweet Chili Chicken & Veggies! If you’re knee deep in asparagus these Asparagus Fries are pretty incredible and should definitely be in your future meal plans!
🛒 Ingredients You’ll Need for the Sheet Pan Eggs with Asparagus and Potatoes
- Asparagus: trimmed and cut in half I like to snap the bottom off instead of cutting. It should snap at just the right spot to get rid of the woody end and keep the good stuff!
- Cherry tomatoes: Fresh or frozen will work! I still had some from last years garden in the freezer to use and they worked great. No thawing, just slice them and toss them on frozen. (halved if you want ‘em jammy, whole if you like them juicy)
- Potatoes or sweet potatoes: diced small
- Eggs
- Avocado oil
- Salt and pepper: to taste
- Optional extras:
- Garlic powder
- Smoked paprika
- Red pepper flakes
- Everything Bagel Seasoning
- Parmesan or feta cheese
🔪 How to Make Sheet Pan Eggs with Veggies
1. Roast the potatoes
Preheat oven to 425°F (220°C). Line a sheet pan with parchment or lightly grease it. I used a full size stainless sheet pan.
Toss diced potatoes with 1 tablespoon oil, salt, pepper, and any optional spices. Spread in a single layer and roast for 25 minutes, or until they’re starting to brown. Don’t over load your sheet pan, we need room for more fun later when we add on!
2. Add the asparagus & cherry tomatoes
Add the asparagus and cherry tomatoes to the pan. Drizzle with remaining oil, season, and toss everything together. Roast for another 8–10 minutes, until asparagus is just tender and tomatoes start to blister.
3. Crack the eggs
Make small wells in the veggies and carefully crack an egg into each space.
Pop the sheet pan back into the oven and bake for 4–8 minutes, depending on how runny or firm you like your yolks.
4. Serve and enjoy
Sprinkle with cheese, herbs, or chili flakes if you like. Serve straight off the pan with toast, avocado, or just as is.
🥄 Tips, Swaps & Add-Ins
- Add some baby spinach in the last few minutes if you want to sneak in more greens.
- Everything bagel seasoning, chili crisp, or a sprinkle of feta on top.
- You can use more of less of any ingredients to your liking. More potatoes, less asparagus ect.
- Not into one of the veggies? Just skip it.
🤓 Why This Recipe Works
- ✅ One pan = almost no dishes
- ✅ High in protein, fiber, and vitamins
- ✅ Great for feeding a brunch crowd
- ✅ Easy to customize based on what you have
🥚Easy Sheet Pan Eggs with Asparagus and Potatoes (One-Pan Breakfast!)
If you're into easy meals, minimal cleanup, and feeling like you kind of have your life together, this one’s for you. These sheet pan eggs with asparagus and cherry tomatoes are about as simple as it gets—fresh veggies, protein-packed eggs, and everything roasted to perfection on one trusty sheet pan. This is also a gluten free meal with everyday ingredients!
No overthinking. No 20-step prep. Just wholesome ingredients, one pan, and 30-ish minutes to breakfast, brunch, or even a light dinner that looks like you tried (but you didn’t really, and that’s the point).
Ingredients
- 1 bunch asparagus, trimmed and cut in half
- 1½ cups cherry tomatoes (halved if you want ‘em jammy, whole if you like them juicy)
- 3 to 4 medium potatoes or sweet potatoes, diced small
- 6 eggs
- 4 tablespoons avocado oil (or olive oil)
- Salt and pepper, to taste
- Optional extras:
- Garlic powder
- Smoked paprika
- Red pepper flakes
- Parmesan or feta cheese
Instructions
1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment or lightly grease it. I used a full size stainless sheet pan.
Toss diced potatoes with 3 tablespoon oil, salt, pepper, and any optional spices. Spread in a single layer and roast for 25 minutes, or until they’re starting to brown.
2. Add the asparagus and cherry tomatoes to the pan. Drizzle with remaining oil, season, and toss everything together. Roast for another 8–10 minutes, until asparagus is just tender and tomatoes start to blister.
3. Make small wells in the veggies and carefully crack an egg into each space.
Pop the sheet pan back into the oven and bake for 4–8 minutes, depending on how runny or firm you like your yolks.
4. Serve and enjoy
Sprinkle with cheese, herbs, or chili flakes if you like. Serve straight off the pan with toast, avocado, or just as is.
Be sure to PIN Sheet Pan Eggs with Asparagus and Potatoes to save for later!
