Sheet Pan Eggs
Sheet Pan Eggs are a game-changing breakfast option that allows you to cook multiple eggs at once with an array of colorful vegetables and seasonings.
Servings: 8 servings
Calories: 250kcal
Equipment
- Sheet Pan
- Mixing Bowl
Ingredients
Eggs
- 12 large Eggs The base of the dish, eggs provide a rich source of protein and create a fluffy texture when cooked.
Dairy
- 1 cup Whole Milk Adds creaminess and helps to achieve a tender consistency in the eggs.
Seasonings
- 1 teaspoon Salt Essential for seasoning the eggs, enhancing their natural flavor.
- 1/2 teaspoon Black Pepper Adds a touch of heat and depth to the dish.
- 1/2 teaspoon Garlic Powder Enhances the overall flavor with a subtle garlic essence.
- 1/2 teaspoon Paprika Offers a hint of smokiness and color, elevating the dish further.
Vegetables
- 1 cup Bell Peppers (diced) Choose a mix of colors for visual appeal; they add sweetness and crunch.
- 1 cup Spinach (chopped) Fresh spinach contributes a mild flavor and vibrant color, packed with nutrients.
- 1/2 cup Red Onion (diced) Provides a sharper flavor that balances well with the eggs and other veggies.
- 1 cup Cherry Tomatoes (halved) These add juiciness and a burst of flavor with each bite.
Cheese
- 1 cup Shredded Cheese (cheddar or mozzarella) Cheese melts beautifully, adding creaminess and a savory note.
Garnish
- to taste Fresh Herbs (such as parsley or chives) Adds freshness and a pop of color when sprinkled on top before serving.
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare your sheet pan by greasing it lightly with cooking spray or olive oil.
- In a large mixing bowl, crack 12 large eggs and add 1 cup of whole milk. Whisk together until fully combined and frothy.
- Season the egg mixture with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of paprika. Mix well.
- Add your diced vegetables: 1 cup of bell peppers, 1 cup of chopped spinach, 1/2 cup of diced red onion, and 1 cup of halved cherry tomatoes. Stir gently to combine.
- Pour the egg and vegetable mixture into the prepared sheet pan, spreading it out evenly.
- Sprinkle 1 cup of shredded cheese evenly over the top of the egg mixture.
- Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the eggs are set in the center and lightly golden on top.
- Once baked, remove the sheet pan from the oven and let it cool for a few minutes.
- Using a sharp knife or a pizza cutter, slice the baked eggs into squares or rectangles.
- Garnish with fresh herbs like parsley or chives before serving.
- Serve warm and enjoy your Sheet Pan Eggs!
Notes
Feel free to adjust the quantities based on your preference or the size of your gathering. The eggs can be whisked with the milk and seasonings beforehand for quick assembly.