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Scrambled egg casserole with fresh vegetables and feta cheese in a baking dish.

Sheet Pan Eggs

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12 servings
Calories 141 kcal

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 18x13-inch rimmed baking sheet with nonstick cooking spray and line with parchment paper.
    Baked Bree parchment paper-lined baking sheet for baking recipes and pastries.
  • In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, onion powder, and dried parsley until well combined.
    Creamy scrambled eggs in a stainless steel mixing bowl, ready to cook.
  • 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.
    Egg wash being poured into a baking pan lined with parchment paper for baking or cooking.
  • Bake in the preheated oven for 15-20 minutes, or until the eggs are set and no longer jiggly in the center.
    Creamy breakfast casserole with cheese, herbs, and eggs baked to perfection. Ideal for brunch or hearty breakfast.
  • Allow the eggs to cool slightly, then cut into 12 equal pieces. Serve warm with preferred toppings.
    Cheese and vegetable breakfast casserole with spinach and red peppers on parchment paper.

Nutrition

Calories: 141kcalCarbohydrates: 2gProtein: 11gFat: 10gSaturated Fat: 4gSodium: 160mgFiber: 0.3g
Keyword Sheet Pan Eggs
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