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Sheet Pan Eggs
This Sheet Pan Eggs recipe is a quick, easy, and delicious breakfast option that's perfect for meal prep or feeding a crowd. With just a few simple ingredients and minimal clean-up, you'll have a tasty breakfast in no time!
Course
Breakfast
Cuisine
American
Keyword
cheese, eggs
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
Calories
126
kcal
Author
Corrie
Ingredients
8
large eggs
2
cups
of chopped vegetables
such as bell peppers, onions, and mushrooms
¼
cup
of shredded cheese
Salt and pepper
Cooking spray
Instructions
Preheat your oven to 375°F (190°C) and line a sheet pan with parchment paper or coat it with cooking spray.
Spread your chopped vegetables evenly on the sheet pan.
In a mixing bowl, whisk together the eggs, shredded cheese, salt, and pepper until well-combined.
Pour the egg mixture over the vegetables on the sheet pan, making sure everything is evenly coated.
Bake for 15-20 minutes or until the eggs are set and the vegetables are tender.
Let cool for a few minutes before slicing and serving.
Notes
Be sure to chop your vegetables into small, bite-sized pieces so that they cook evenly.
If you prefer your eggs well-done, you can cook them for a few extra minutes.
You can add additional seasonings or herbs to the dish, such as garlic powder or fresh parsley.
For a spicier version, add a dash of hot sauce or red pepper flakes.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
Calories:
126
kcal
|
Carbohydrates:
1
g
|
Protein:
11
g
|
Fat:
8
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.03
g
|
Cholesterol:
327
mg
|
Sodium:
125
mg
|
Potassium:
121
mg
|
Sugar:
0.3
g
|
Vitamin A:
475
IU
|
Calcium:
49
mg
|
Iron:
2
mg