Sheet Pan Eggs
These sheet pan eggs are packed with sautéed veggies and topped with melty mozzarella, all baked in one pan until perfectly set. They’re great for feeding a crowd, meal prep easily, and reheat in seconds for a quick breakfast.
Servings: 16 servings
Calories: 127kcal
Ingredients
- 1 tablespoon olive oil
- 1 red bell pepper chopped
- 1 cup chopped mushrooms
- 1 cup baby spinach chopped
- 16 large eggs
- ½ cup whole milk
- ¼ cup heavy cream
- 1 tablespoon kosher salt
- ½ teaspoon coarse ground pepper
- ¼ teaspoon garlic powder
- 2 green onions sliced thin, plus more for garnish if desired
- 1½ cups mozzarella cheese freshly grated
Instructions
- Preheat your oven to 325 F and generously spray a rimmed 13 x 18-inch baking sheet with cooking spray.
- In a large skillet add the oil and turn the heat on medium. Add the bell pepper, mushrooms, spinach and sauté for 4-5 minutes or until the peppers are crisp tender. Remove from the heat and let cool in a separate bowl so the veggies don’t keep cooking.1 red bell pepper, 1 cup chopped mushrooms, 1 cup baby spinach
- In a medium bowl whisk together the eggs, milk, cream, salt, pepper, and garlic powder until well combined. Add the cooled veggies and green onion and mix together again.16 large eggs, ½ cup whole milk, ¼ cup heavy cream, 1 tablespoon kosher salt, ½ teaspoon coarse ground pepper, ¼ teaspoon garlic powder
- Gently pour into the prepared baking sheet and top with the cheese.1½ cups mozzarella cheese
- Bake for about 25-30 minutes or until the eggs are set.
- Remove from the oven and let sit for 10 minutes before slicing into pieces.
Notes
Storage:
- Fridge — Keep slices in an airtight container for up to 4 days. Reheat in the microwave for about 20 seconds straight from the fridge.
- Freezer — Add a piece of parchment paper between each slice before placing them in a freezer bag so they don’t stick together. Thaw overnight in the fridge, then reheat for the best texture. Avoid microwaving straight from frozen, as the eggs can become rubbery.
- Don’t skip sautéing the veggies. Mushrooms and spinach hold a lot of moisture, and adding them in raw will release that liquid as the eggs bake, leaving you with a watery texture. Taking a few extra minutes to sauté them first makes a big difference.
- Skip the parchment paper. It may seem helpful, but it actually causes the egg mixture to seep underneath before it sets, creating a mess. A well-greased pan with cooking spray works much better.
- Don’t overbake. Remove the eggs as soon as the center is set and no longer jiggles. Just a few extra minutes can turn them from soft and creamy to dry and rubbery.
- Let the veggies cool before mixing. Adding hot vegetables straight into the eggs can start cooking them too soon. Give them time to cool in a separate bowl before combining.
Nutrition
Calories: 127kcal | Carbohydrates: 3g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 177mg | Sodium: 572mg | Potassium: 158mg | Fiber: 1g | Sugar: 1g | Vitamin A: 800IU | Vitamin C: 10mg | Calcium: 94mg | Iron: 1mg
