Name: Sheet Pan Eggs: 1 Glorious Meal Prep
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 6 large eggs; 1/4 cup milk; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup chopped bell peppers (any color); 1 cup chopped onion; 1 cup chopped spinach; 1/2 cup cooked crumbled sausage (optional); 1/2 cup shredded cheese (optional)

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Okay, so I’ve been on a mission lately to make my mornings WAY less chaotic, and let me tell you, this Sheet Pan Eggs and Veggies recipe has been a total game-changer. Seriously, it’s become my secret weapon for getting a healthy, delicious breakfast on the table without all the fuss. I used to dread figuring out what to eat each day, but now? I just whip this up, and boom – breakfast is sorted for days. It’s so simple, you just toss everything onto one pan, bake it, and you’ve got a fantastic make-ahead breakfast that actually tastes amazing. Trust me, your busy mornings will thank you!

Why You’ll Love This Sheet Pan Eggs and Veggies

Seriously, this recipe is a lifesaver! Here’s why it’s earned a permanent spot in my rotation:

Quick Prep: You only need about 10 minutes to get it ready for the oven.
So Customizable: Toss in whatever veggies or protein you have on hand!
Meal Prep Magic: Bake it once, and you have breakfast ready for days.
Saves Serious Time: No more scrambling in the morning.
Healthy & Delicious: Packed with protein and veggies.

Customizable Sheet Pan Eggs and Veggies

This is the beauty of it! You can totally make this your own. I usually go with bell peppers, onions, and spinach, but honestly, whatever you’ve got in the fridge works. Broccoli, mushrooms, cherry tomatoes, even some leftover roasted sweet potatoes – throw it all in! And don’t forget the protein. Crumbled sausage is great, but diced ham or even some crumbled bacon is fantastic too. It’s the easiest way to use up those odds and ends and create a totally unique breakfast bake every time.

Perfect for Meal Prep Sheet Pan Eggs and Veggies

This is where this recipe truly shines for me. On Sunday, I’ll whip up a big batch, let it cool, cut it into portions, and store it in containers. Then, during the week, all I have to do is grab a slice and reheat it in the microwave or toaster oven. It’s seriously a lifesaver on those mornings when I want something hearty and healthy but have zero time to cook. No more sad cereal for me!

Gathering Your Sheet Pan Eggs and Veggies Ingredients

Alright, let’s talk about what you’ll need to make this magic happen! It’s pretty straightforward, and the beauty is you can totally tweak it. Here’s what I usually grab from the store, but remember, feel free to swap things out!

Essential Ingredients for Sheet Pan Eggs and Veggies

These are the core players that give our Sheet Pan Eggs and Veggies their structure and flavor. You’ll need:

6 large eggs – Make sure they’re large, it really makes a difference in how the bake sets up.
1/4 cup milk – Whole milk or 2% works best for a nice creamy texture.
1/2 teaspoon salt – Just enough to bring out all those lovely flavors.
1/4 teaspoon black pepper – Freshly ground is always best, if you have it!
1 cup chopped bell peppers – I love using a mix of colors, but any one will do!
1 cup chopped onion – Yellow or red onions work great here.
1 cup chopped spinach – Fresh spinach wilts down perfectly in the oven.

Optional Add-ins for Variety

Now for the fun part – making it your own! These are totally optional but highly recommended:

1/2 cup cooked crumbled sausage – This adds a fantastic savory depth. Any kind works – breakfast sausage, Italian sausage, you name it!
1/2 cup shredded cheese – Cheddar, Monterey Jack, or a Mexican blend are my go-to’s. It gets all melty and delicious on top.

How to Prepare Your Sheet Pan Eggs and Veggies

Alright, let’s get this breakfast party started! It’s honestly so easy, you’ll wonder why you didn’t start doing this sooner. The whole process is super straightforward, so don’t stress about it. Just follow these simple steps, and you’ll have a delicious, healthy breakfast ready to go.

Preparing the Baking Sheet

First things first, you need to get your baking sheet ready. I usually grab a standard half-sheet pan for this. You can either give it a good greasing with some butter or cooking spray, or my personal favorite is lining it with parchment paper. Parchment paper makes cleanup an absolute breeze, which is a huge win for me on busy mornings. Just make sure the parchment covers the bottom and goes up the sides a bit if you can.

Assembling the Sheet Pan Eggs and Veggies

Now for the fun part – putting it all together! In a medium bowl, just whisk up your eggs, milk, salt, and pepper until it’s all nicely combined and a little frothy. Pour this liquid gold evenly over the vegetables and any optional goodies you’ve added to your baking sheet. Make sure everything is spread out in a single layer so it cooks evenly. If you’re adding cheese, sprinkle that right over the top of the eggs. It gets all melty and delicious that way!

Baking Your Sheet Pan Eggs and Veggies to Perfection

Time to pop it in the oven! Preheat your oven to 375°F (190°C). Carefully place the sheet pan in the preheated oven. You’ll want to bake it for about 20 to 25 minutes. Keep an eye on it – you’re looking for the eggs to be completely set. They should look firm and have a nice, lightly golden color on top. A little jiggly in the center is okay, as it will finish setting as it cools, but you don’t want any runny bits left.

Tips for Sheet Pan Eggs and Veggies Success

This recipe is pretty forgiving, but a few little tricks can make it even better. Honestly, the biggest thing is making sure your veggies are spread out evenly on the pan before you pour the eggs over. If you pile them up, some parts might not cook through as nicely. Also, don’t overbake it! That’s the fastest way to get dry, rubbery eggs, and nobody wants that. Keep an eye on it towards the end of the baking time.

Achieving the Best Texture

For that perfect, tender egg texture, a quick whisk of the eggs with the milk, salt, and pepper is key. You don’t need to go crazy, just until it’s combined and slightly frothy. When you check for doneness, a slight jiggle in the very center is actually a good sign – it means they’ll finish setting up perfectly as they cool. You want them set, but not browned or crispy around the edges!

Creative Variations for Your Sheet Pan Eggs and Veggies

This is where you can really have fun! Beyond the peppers, onions, and spinach, try adding some chopped broccoli florets, sliced mushrooms, or even some diced tomatoes. A sprinkle of fresh herbs like chives or parsley right after baking is delicious too. If you’re feeling adventurous, a pinch of red pepper flakes can add a nice little kick. It’s all about making it taste great for *you*!

Storing and Reheating Your Sheet Pan Eggs and Veggies

The best part about this Sheet Pan Eggs and Veggies recipe is that it’s made for leftovers! Once it’s cooled down a bit, I just cut it into squares or rectangles, perfect for grabbing later. It makes those busy weekdays so much easier when you have a healthy breakfast just waiting for you.

Refrigeration and Storage Guidelines

Once your egg bake has cooled, pop those portions into airtight containers. They’ll stay fresh and delicious in the refrigerator for about 4 days. This is perfect for planning out your breakfasts for the whole work week. Just stack them up in the fridge and you’re good to go!

Reheating Methods

When you’re ready to eat, reheating is super simple. You can pop a slice in the microwave for about 30-60 seconds, or until it’s warmed through. If you prefer it a little crisper, you can also reheat it in a toaster oven or a regular oven at around 350°F (175°C) for about 5-10 minutes. Either way, it tastes almost as good as when it was fresh!

Frequently Asked Questions about Sheet Pan Eggs and Veggies

Got questions about this easy breakfast bake? I’ve got you covered! This recipe is super flexible, so let’s dive into some common things people ask.

Can I use different vegetables in my Sheet Pan Eggs and Veggies?

Absolutely! That’s the beauty of this vegetable breakfast bake. Feel free to swap out the peppers, onions, and spinach for whatever you have on hand. Broccoli florets, chopped mushrooms, diced zucchini, cherry tomatoes (halved!), or even some leftover roasted sweet potatoes all work wonderfully. Just make sure they’re cut into bite-sized pieces so they cook through nicely.

How long does it take to bake Sheet Pan Eggs and Veggies?

For a gorgeous, set sheet pan egg creation, aim for about 20 to 25 minutes at 375°F (190°C). You’ll know it’s ready when the eggs are firm and have a nice, light golden color. A little jiggle in the very center is okay; they’ll finish setting as they cool. Just don’t overbake them, or they can get a bit rubbery!

Is this a healthy breakfast casserole option?

Yes, it really is! It’s packed with protein from the eggs and nutrients from the veggies. Plus, it’s a fantastic way to control what goes into your meal. You can load it up with tons of colorful vegetables and lean protein. If you’re watching carbs, you can skip the cheese and sausage. It’s a truly customizable and healthy breakfast casserole that fits into almost any meal plan!

Sheet Pan Eggs and Veggies Nutritional Estimate

Just a heads-up, the nutritional info can really change depending on what you add! But as a general idea, a serving of these oven eggs usually comes in around 150 calories, with about 8g of fat, 12g of protein, and 7g of carbohydrates. These are just estimates, of course, since everyone’s version is a little different!