sheet pan eggs
Sheet Pan Eggs are a convenient and delicious way to prepare breakfast for a crowd. This recipe yields fluffy and flavorful eggs baked on a single sheet pan, making it perfect for meal prep or feeding a family. Add your favorite vegetables and proteins to customize it to your taste.
Equipment
- 1 large mixing bowl
- 1 whisk or fork
- 1 baking sheet (18x13 inches)
- 1 parchment paper (optional)
- 1 spatula
- 1 oven mitts
Ingredients
- 12 large eggs
- ½ cup milk
- 1 cup diced bell peppers (about 1 medium bell pepper)
- 1 cup diced onions (about 1 medium onion)
- 1 cup diced tomatoes (about 2 medium tomatoes)
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C) and line the baking sheet with parchment paper for easy cleanup (optional).
- In a large mixing bowl, crack the eggs and add the milk, salt, and black pepper. Whisk until well combined and fluffy.
- Stir in the diced bell peppers, onions, and tomatoes, making sure they are evenly distributed throughout the egg mixture.
- Pour the egg mixture onto the prepared baking sheet, spreading it evenly with a spatula.
- Sprinkle the shredded cheese evenly over the top of the egg mixture.
- Bake in the preheated oven for 20-25 minutes or until the eggs are set and lightly golden on top. You can check doneness by inserting a knife in the center; it should come out clean.
- Once cooked, remove from the oven and let it cool for a few minutes.
- Cut the baked eggs into squares and serve warm with your choice of optional toppings.
Notes
Feel free to customize the recipe by adding cooked sausage, spinach, or other vegetables of your choice.
This dish can be easily reheated in the microwave for a quick breakfast option throughout the week.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.