sheet pan eggs
This sheet pan eggs recipe is a delightful and convenient way to prepare breakfast for a crowd. Featuring a mix of colorful vegetables and protein-rich eggs, it's not only nutritious but also visually appealing. Perfect for meal prep or serving at gatherings!
Equipment
- 1 baking sheet (13x18 inches)
- 1 mixing bowl
- 1 whisk or fork
- 1 spatula
- 1 chopping board
Ingredients
- 12 large eggs
- 1 cup milk
- 1 cup bell peppers, diced (red, yellow, green)
- 1 cup spinach, chopped
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheese (cheddar or your choice)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Line the baking sheet with parchment paper for easy clean-up.
- In a mixing bowl, whisk together the eggs and milk until well combined.
- Add the salt, black pepper, and garlic powder to the egg mixture and stir until evenly distributed.
- Spread the diced bell peppers, chopped spinach, and halved cherry tomatoes evenly across the baking sheet.
- Pour the egg mixture over the vegetables, ensuring they are all submerged.
- Sprinkle the shredded cheese evenly across the top of the egg mixture.
- Bake in the preheated oven for 20 minutes, or until the eggs are set and slightly golden on top.
- Remove from the oven and let it cool for a few minutes. Cut into squares or rectangles for serving.
- Serve warm, garnished with fresh herbs if desired.
Notes
You can customize the vegetables based on your preferences or what you have at home. Zucchini, mushrooms, or kale work well too.
Leftover sheet pan eggs can be stored in an airtight container in the refrigerator for up to 4 days.
To reheat, simply place individual portions in the microwave for quick warm-up.