Sheet Pan Eggs
210kcal
Ingredients
For the Eggs
- 8 large eggs room temperature for better mixing
- 1/4 cup milk whole milk or your choice of milk
- 1/2 teaspoon salt to taste
- 1/4 teaspoon black pepper freshly ground for best flavor
For the Vegetables
- 1 cup bell pepper diced, any color
- 1 cup spinach fresh, chopped
- 1/2 cup red onion finely diced
- 1/2 cup cherry tomatoes halved
- 1/2 cup shredded cheese cheddar, mozzarella, or your choice
For Garnish
- 2 tablespoons fresh parsley chopped, optional
Method
Prepare the Oven and Sheet Pan
- Preheat your oven to 350°F (175°C). This ensures that the eggs cook evenly and set properly.
- Grease a sheet pan (approximately 18x13 inches) with cooking spray or olive oil to prevent sticking.
Mix the Egg Base
- In a large mixing bowl, crack the eggs and add the milk, salt, and black pepper. Whisk together until fully combined and slightly frothy. This will incorporate air into the eggs, making them fluffy.
Add Vegetables and Cheese
- Fold in the diced bell pepper, chopped spinach, diced red onion, halved cherry tomatoes, and shredded cheese into the egg mixture using a spatula. Ensure the vegetables are evenly distributed.
Bake the Eggs
- Pour the egg and vegetable mixture onto the prepared sheet pan, spreading it evenly.
- Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the eggs are set and the top is lightly golden. To check for doneness, insert a toothpick in the center; it should come out clean.
Cool and Serve
- Once baked, remove the sheet pan from the oven and let it cool for a few minutes. This will make it easier to cut.
- Using a sharp knife or spatula, cut the baked eggs into squares. Serve warm, garnished with chopped fresh parsley if desired.
Nutrition
Serving1servingCalories210kcalCarbohydrates5gProtein14gFat15gSaturated Fat6gPolyunsaturated Fat1gMonounsaturated Fat3gCholesterol370mgSodium300mgPotassium300mgFiber1gSugar2gVitamin A900IUVitamin C30mgCalcium150mgIron2mg
Notes
These sheet pan eggs can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for a quick breakfast. Feel free to customize the vegetables and cheese based on your preferences.