sheet pan breakfast
This sheet pan breakfast is a delicious and effortless way to start your day. Featuring a colorful assortment of vegetables, eggs, and sausage, this recipe serves up several portions at once and is perfect for busy mornings or weekend brunches.
Equipment
- 1 large baking sheet
- 1 mixing bowl
- 1 whisk
- 1 spatula
- 1 cutting board
- 1 knife
Ingredients
- 8 large eggs
- 1 cup milk
- 1 pound breakfast sausage, crumbled
- 1 bell pepper diced (any color)
- 1 medium onion, diced
- 2 cups baby spinach
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- olive oil for drizzling
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and paprika until well combined.
- On the large baking sheet, spread the crumbled sausage evenly. Bake in the preheated oven for 10 minutes.
- After 10 minutes, remove the baking sheet from the oven and add the diced bell pepper, diced onion, and baby spinach to the sausage. Drizzle lightly with olive oil and stir to combine.
- Pour the egg mixture evenly over the sausage and vegetables, making sure everything is well distributed.
- Return the baking sheet to the oven and bake for an additional 15-20 minutes, or until the eggs are set and lightly golden.
- Remove from the oven and let cool for a few minutes before slicing into squares or rectangles.
- Serve warm.
Notes
Feel free to customize this recipe by adding your favorite vegetables or cheeses. You can also use turkey sausage or plant-based sausage for a healthier option. Leftovers can be stored in the refrigerator for up to three days and reheated in a microwave or oven.