Description
Kickstart mornings with this simple sheet pan eggs recipe that delivers maximum flavor with minimal effort. Quick preparation and effortless cleanup make these eggs a breakfast game-changer for busy households seeking delicious, nutritious meals.
Ingredients
Scale
Main Ingredients:
- 12 large eggs
- 1 cup (240 milliliters) milk
- 1 cup (150 grams) bell peppers, diced
- 1 cup (30 grams) spinach, chopped
- 1 cup (100 grams) shredded cheese (cheddar or your choice)
Seasonings:
- Salt, to taste
- Pepper, to taste
Optional Protein:
- Cooked sausage or bacon, diced (optional)
Instructions
- Prepare your workspace by heating the oven to 350F (175C) and coating a large baking sheet with a thin layer of cooking spray or butter.
- Create a smooth egg base by thoroughly whisking eggs and milk together, ensuring a uniform consistency and adding a pinch of salt and pepper for seasoning.
- Enhance the egg mixture by gently folding in chopped bell peppers, fresh spinach leaves, and shredded cheese, distributing ingredients evenly throughout the liquid.
- Transfer the mixture to the prepared baking sheet, using a spatula to spread the ingredients into a uniform layer that reaches all edges of the pan.
- Place the sheet pan in the preheated oven and bake for 20-25 minutes, watching for a firm texture and light golden color across the surface.
- Remove from the oven and allow the egg sheet to cool for 3-4 minutes, which helps it set and makes cutting easier.
- Slice the baked egg creation into square portions, creating individual servings perfect for breakfast or brunch gatherings.
Notes
- Customize your sheet pan eggs by experimenting with different vegetables like zucchini, mushrooms, or kale for added nutrition and flavor variety.
- Use parchment paper or a silicone baking mat for easier cleanup and prevent eggs from sticking to the pan.
- Make this recipe gluten-free and dairy-free by substituting milk with almond milk and using dairy-free cheese alternatives or omitting cheese entirely.
- Prep these eggs in advance and store in the refrigerator for up to 4 days, making them perfect for meal prepping and quick breakfast options during busy mornings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 200
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 300 mg