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Sheet Pan Eggs

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Sheet Pan Eggs are a simple way to bake a large batch of fluffy eggs with cheese and colorful vegetables. Cut them into convenient portions for brunch, breakfast sandwiches, wraps, or easy meal prep.

Ingredients

  • 12 large eggs
  • 1/2 cup whole milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced bell pepper
  • 1/3 cup finely chopped onion
  • 1 cup fresh baby spinach, roughly chopped
  • 2 tablespoons chopped green onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • Cooking spray or softened butter for greasing the pan

Instructions

  1. Preheat the oven to 350°F (175°C) and generously grease a rimmed quarter sheet pan, approximately 9 x 13 inches.
  2. Crack the eggs into a large mixing bowl and whisk until the yolks and whites are completely combined.
  3. Add the milk, salt, black pepper, and garlic powder. Whisk again until smooth.
  4. Stir about half of the shredded cheddar cheese into the egg mixture.
  5. Place the prepared sheet pan on a level surface and carefully pour in the egg mixture.
  6. Scatter the bell pepper, onion, spinach, and green onions evenly over the eggs.
  7. Sprinkle the remaining shredded cheese evenly over the top.
  8. Carefully transfer the pan to the oven and bake for 15–20 minutes, or until the center is just set and no longer looks liquid.
  9. Avoid overbaking so the eggs remain soft and tender rather than dry or rubbery.
  10. Remove the pan from the oven and let the eggs rest for about 5 minutes.
  11. Cut the baked eggs into squares or rectangles of the desired size.
  12. Serve warm on their own or use the portions with toast, bagels, English muffins, breakfast sandwiches, or breakfast wraps.

Notes

  • Use a rimmed quarter sheet pan measuring approximately 9 x 13 inches so the liquid egg mixture does not spill.
  • For bacon and cheese eggs, add about 1/2 cup cooked, crumbled bacon before baking.
  • For a sausage variation, add cooked, crumbled, and well-drained breakfast sausage.
  • For ham and cheese eggs, add about 1 cup diced cooked ham and use cheddar, Swiss, or Monterey Jack cheese.
  • For a spicy version, add diced jalapeño, pepper Jack cheese, red pepper flakes, hot sauce, or salsa.
  • Sauté high-moisture vegetables such as mushrooms, zucchini, or frozen spinach and drain excess liquid before adding them to prevent watery eggs.
  • Refrigerate cooled portions in an airtight container for up to 3–4 days.
  • Reheat individual portions briefly in the microwave or warm several portions in a 325°F (165°C) oven for about 10 minutes.
  • Freeze individual portions for up to 2 months, separating layers with parchment paper. Thaw overnight in the refrigerator before reheating when possible.

Nutrition

Find it online: https://thefamilycooking.com/sheet-pan-eggs/