Go Back
Baked sheet pan eggs with colorful veggies for a healthy breakfast option.

Easy Sheet Pan Eggs

A colorful, fluffy breakfast option loaded with veggies, perfect for busy mornings and meal prep. Slice it like breakfast bars for easy serving throughout the week.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 10-12 large eggs large eggs Use more for thicker squares.
  • 1 cup milk or cream Any milk works or blended cottage cheese for extra protein.
Vegetables
  • 1 cup bell peppers, chopped
  • 1 cup spinach, chopped Add lightly to prevent uneven cooking.
  • 1 medium red onion, chopped
  • 1 cup mushrooms, chopped Chop small and do not overload the pan.
  • 1 medium zucchini, chopped Chop small to prevent excess moisture.
  • 10 cherry tomatoes, halved cherry tomatoes
Cheese
  • 1 cup cheddar or mozzarella cheese, shredded Use any cheese or omit for dairy-free.
Seasoning
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 pinch smoked paprika
Optional Protein
  • 1 cup cooked sausage crumbles Keep it cooked first.
  • 1 cup diced ham Or bacon bits.

Method
 

Preparation
  1. Heat your oven to 375°F. Grease your sheet pan thoroughly using butter, oil, or nonstick spray.
  2. Chop your veggies into small, even pieces. Optionally, sauté onions or mushrooms for a few minutes for softness.
  3. In a large bowl, whisk the eggs with a splash of milk, your seasonings, and about half of the cheese until smooth and frothy.
  4. Spread the chopped veggies across the greased sheet pan, adding any cooked protein now.
  5. Pour the egg mixture over the veggies. Shake gently to spread evenly.
  6. Top with the remaining cheese.
Cooking
  1. Bake for about 15 to 22 minutes, until the center is set and not jiggly. Use foil if the top browns too quickly.
  2. Let cool for 5 to 10 minutes before slicing into squares.

Notes

Do not skip the resting time after baking to prevent watery slices. Meal prep by storing in airtight containers in the fridge for up to 4 days or freeze for up to 2 months.