sheet pan eggs
Sheet pan eggs are an easy and versatile breakfast option that can feed a crowd with minimal effort. This recipe allows you to customize your egg bake with various vegetables and proteins, making it perfect for meal prep or a brunch gathering.
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 sheet pan (18x13 inches)
- 1 parchment paper (optional for easy cleanup)
- 1 cutting board
- 1 silicone spatula or wooden spoon
Ingredients
- 12 large eggs
- 1 cup milk (whole or 2%)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup diced bell peppers (mixed colors)
- 1 cup diced onion
- 1 cup chopped spinach (fresh)
- 1 cup cooked and crumbled sausage or bacon (optional)
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
Instructions
- Preheat the oven to 350°F (175°C). Line the sheet pan with parchment paper for easier cleanup if desired.
- In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until fully combined and slightly frothy.
- Add the diced bell peppers, onion, chopped spinach, and cooked sausage or bacon (if using) to the egg mixture. Stir until well incorporated.
- Pour the egg mixture onto the lined sheet pan, spreading it out evenly.
- Sprinkle the shredded cheese evenly over the top of the egg mixture.
- Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the edges are golden and the center is set. You can check for doneness by inserting a knife in the center; it should come out clean.
- Remove from the oven and let it cool for a few minutes. Cut into squares and serve warm.
Notes
You can customize this recipe by adding your favorite vegetables or proteins.
Leftovers can be stored in the refrigerator for up to 4 days, making this dish perfect for meal prep.
For a spicy kick, consider adding diced jalapeños or a sprinkle of red pepper flakes to the egg mixture.