Go Back

Sheet Pan Eggs

A simple and customizable bake that transforms breakfast sandwiches with fluffy eggs and colorful vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Egg Mixture
  • 12 large large eggs
  • 1/2 cup milk Can substitute with non-dairy milk.
  • 1 cup diced vegetables (bell peppers, onions, spinach) Feel free to use seasonal vegetables.
  • 1 cup shredded cheese Optional; can be replaced by any preferred cheese type.
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  3. Stir in your diced vegetables and cheese, if you're using it.
  4. Pour the egg mixture onto a greased sheet pan and spread it evenly.
Baking
  1. Bake in the preheated oven for 20-25 minutes or until the eggs have set.
  2. Once done, let it cool slightly, then cut into squares or patties.
Serving
  1. Serve these delightful eggs on breakfast sandwiches or store in the refrigerator for meal prep.

Notes

These eggs can be stored in an airtight container in the refrigerator for up to four days. They can also be frozen and reheated in a microwave or toaster oven.