Sheet Pan Roasted Vegetables With Eggs and Queso Fresco

Makes 6 Servings

  • Total Time: 45

Start your day in a colorful way by making this all-inclusive roast. With sunny side up eggs and chopped plants galore, it’s like a sheet of six suns peeking through a haze of rainbow goodness. The queso fresco topping adds a cloud of savory flavor. Create your own variations too—the sky’s the limit.


1 large sweet potato, cut to 1/2-inch dice

1 large russet potato, cut to 1/2-inch dice

1 large carrot, cut to 1/2-inch dice

1 large red onion, peeled and cut to 1/2-inch dice

2 tablespoon olive oil

1/2  teaspoon ground cumin

1/2 teaspoon chili powder

1 teaspoon kosher salt

6 eggs

3/4 cup Colby Jack cheese, shredded

Salt and pepper to taste

1/4 cup queso fresco, crumbled

1/2 cup fresh cilantro leaves, loosely packed

2 tablespoon pepitas, shelled and roasted

1 avocado, pitted and diced          

1 cup green salsa


  1. Preheat oven to 425 degrees F.
  2. Combine potatoes, carrot and onion in a large bowl. Add olive oil, cumin, chili powder and salt and toss until oil spices are evenly distributed. Transfer vegetables to a sheet pan and arrange in a single layer.
  3. Roast vegetables in preheated oven for 35 to 40 minutes, stirring halfway through, until potatoes are tender and starting to brown.
  4. Remove the pan from the oven and rearrange vegetables to create 6 wells. Gently crack an egg into each well, keeping the yolk intact. Sprinkle vegetables and eggs with Colby jack cheese.
  5. Return the pan to the oven and bake until the cheese is melted and egg whites are set, 5 to 7 minutes. Season to taste with salt and pepper. Garnish pan with Queso fresco, cilantro, pepitas and avocado. Serve with a side of green salsa.