Quick and Easy Sheet Pan Breakfast Eggs
A quick and easy sheet pan egg bake that’s fluffy, flavorful, and perfect for meal prep or feeding a crowd.
Ingredients
- 12 large eggs
- ½ cup milk (or dairy-free alternative)
- ⅔ cup shredded cheese (cheddar, feta, or mozzarella)
- 1 cup diced bell peppers
- 1 cup chopped spinach
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: ⅔ cup cooked ham (bacon, or sausage)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and line a sheet pan with parchment paper or lightly grease it with cooking spray.
- Whisk the eggs and milk: In a large bowl, whisk the eggs and milk together until fully combined and slightly frothy.
- Add the seasonings: Stir in the salt, pepper, and any additional spices you’d like to use.
- Mix in the cheese and veggies: Add the shredded cheese, bell peppers, and spinach to the egg mixture. If using cooked ham, bacon, or sausage, stir it in now.
- Pour onto the sheet pan: Evenly distribute the egg mixture onto the prepared pan, making sure all ingredients are spread out.
- Bake: Place the sheet pan in the oven and bake for 12-15 minutes, or until the eggs are set and slightly golden on top.
- Cool and slice: Let the eggs cool for 5 minutes before slicing them into squares.
- Serve and enjoy: Enjoy as-is, or use them in breakfast sandwiches or wraps!