Description

Fluffy, oven-baked eggs made on a sheet pan — ideal for meal prep or feeding a crowd. Packed with protein and veggies, and easily customizable with your favorite mix-ins.

Ingredients

12 large eggs

1/2 cup milk (dairy or non-dairy)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup shredded cheddar cheese

1/2 cup diced bell peppers

1/4 cup chopped green onions

1/2 cup baby spinach, chopped

Optional: cooked bacon, sausage, or ham pieces

Non-stick cooking spray or parchment paper

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C).
Lightly grease a 9x13-inch sheet pan with non-stick cooking spray or line it with parchment paper.
In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until smooth and well combined.
Stir in the shredded cheese, bell peppers, green onions, spinach, and any optional add-ins like bacon or sausage.
Pour the egg mixture evenly into the prepared sheet pan.
Bake for 18–22 minutes, or until the eggs are set and no longer jiggly in the center.
Let the baked eggs cool slightly, then cut them into squares or rectangles for easy serving or sandwich-making.

Notes

Swap the cheddar for feta, mozzarella, or pepper jack for a different flavor profile.

Use other vegetables like mushrooms, zucchini, or tomatoes based on what's available.

Add jalapeños or red pepper flakes for a spicy version.

Make it dairy-free by using plant-based milk and cheese.

Store in the fridge for up to 4 days or freeze for up to 2 months.

Reheat in the microwave for 30–45 seconds; defrost frozen portions overnight in the fridge before reheating.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe
Calories: 160
Sugar: 1g
Sodium: 320mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 12g
Cholesterol: 280mg