Here’s a dish that makes breakfast prep for the week or cooking for a crowd a breeze.
Ah, the egg. What a wonderfully versatile food. Aside from being an essential ingredient for many baked goods, sauces, casseroles, and salad dressings, eggs are often the star of some of our favorite dishes, like shakshuka and pasta carbonara, to name a very few. But if you want to really sing the praises of this multifaceted culinary creature, make these sheet pan eggs and see how, in a very short time, you’ll have a new, delicious dish that feeds a lot of people.
Whether you want to meal prep breakfast for the week or put on a brunch for a crowd, sheet pan eggs will be your go-to. Cut into 12 servings, these squares of fluffy egg dotted with fresh veggies, seasoned to perfection, and covered in melty cheddar are scrumptious. Your family will find them the perfect fuel to start a long day at school or work, and your brunch guests will be impressed by the beautiful presentation. And let’s not forget how nutritious sheet pan eggs are. Not only is this dish a great source of protein, it also boasts lots of vitamins and minerals from the eggs and vegetables. And did I mention that it is vegetarian, gluten-free, and low-carb?
But maybe the very best thing about sheet pan eggs is how easy they are to make. While cracking all those eggs and prepping all the vegetables does take a bit of time, once that’s accomplished, the whole dish is almost done. Egg mixture into the sheet pan, veggies and cheese are scattered on top, and into the oven it goes. Around 15 to 20 minutes later, it’s ready. In the words of the great Ina Garten, “How easy is that?”
Making Perfect Sheet Pan Eggs
This is a simple dish to make, but here are a few tips to ensure it comes out perfectly. When you whisk the eggs with the milk and seasonings, make sure to do so thoroughly. In other words, you don’t want to see any stray strands of egg white! Keep in mind that the veggies need to be minced or finely chopped all the same size to ensure they all cook evenly. To avoid spillage, pull the oven rack part out of the oven and place the parchment-lined baking sheet on it. Then, carefully pour the egg mixture into the pan (trying to get that sheet pan already filled with the liquid mix from your counter into the oven can be tricky and potentially messy). Next, distribute the veggies and shredded cheese evenly over the entire surface. Finally, use a toothpick to check the center at the 15-minute mark. If it comes out clean, remove the eggs even if they don’t seem completely done. The heat of the eggs will provide some carry-over cooking when they come out of the oven.
How Do I Store Leftovers?
Cooled sheet pan eggs can be stored in an airtight container, or the squares can be individually wrapped in plastic wrap. They will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Serving Suggestions
The sheet pan egg squares are about the size of bread slices, so making breakfast sandwiches is a snap. I usually use this Honey Wheat Sunflower Bread because I almost always have it available, but Sourdough or Pretzel Bread are also great choices. Spread the bread slices with some Homemade Butter or Whipped Cream Cheese, pile in your egg squares, and breakfast is ready!
Sheet pan eggs are not only easy to make and really tasty, they are also wonderfully customizable. A favorite around here is when I flavor the egg mixture with this Taco Seasoning, dice up these Fajita Veggies, and sprinkle on the cheddar cheese. Then I serve these Southwestern sheet pan egg squares with Homemade Salsa, Refried Beans, and Jenny’s Cornbread. We also love Greek flavors, so sometimes I add diced Greek Lemon Potatoes to the red pepper-onion-spinach mix but switch out the shredded cheddar for this Marinated Feta and serve it with a great Greek Salad.
Sheet Pan Eggs
Ingredients
- 18 large eggs
- 5 tablespoons whole milk
- Kosher salt and black pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried parsley
- 1/2 cup red bell pepper finely diced
- 1/4 cup yellow onion finely diced
- 3/4 cup spinach finely chopped
- 1 cup cheddar cheese shredded
- Toppings such as avocado pieces, chopped herbs, or feta cheese
Instructions
- Preheat the oven to 350°F.
- Spray a 18×13-inch rimmed baking sheet with nonstick cooking spray and line with parchment paper.
- In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, onion powder, and dried parsley until well combined.
- Pour the egg mixture onto the prepared sheet pan. Evenly sprinkle the diced bell pepper, diced onion, chopped spinach, and shredded cheddar cheese over the top.
- Bake in the preheated oven for 15-20 minutes, or until the eggs are set and no longer jiggly in the center.
- Allow the eggs to cool slightly, then cut into 12 equal pieces. Serve warm with preferred toppings.
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