Sheet Pan Eggs & Veggies Recipe
A healthy and customizable breakfast dish perfect for meal prep or feeding a crowd.
Ingredients
For the Vegetables:
2 cups mixed vegetables (e.g., bell peppers, zucchini, cherry tomatoes, onions, or spinach), diced
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp paprika
Salt and black pepper, to taste
For the Eggs:
8 large eggs
1/4 cup milk (optional, for creaminess)
1/3 cup shredded cheese (cheddar, feta, or your choice)
Salt and black pepper, to taste
Optional Toppings:
Fresh herbs (parsley, cilantro, or chives)
Hot sauce or avocado slices
Instructions
Step 1: Prep the Oven and Pan
Preheat your oven to 375°F (190°C).
Line a large sheet pan (9×13 inches) with parchment paper or grease it lightly with cooking spray.
Step 2: Roast the Vegetables
Spread the diced vegetables evenly on the sheet pan.
Drizzle with olive oil and sprinkle with garlic powder, paprika, salt, and pepper. Toss to coat.
Roast the vegetables in the preheated oven for 10-12 minutes or until they start to soften.
Step 3: Prepare the Egg Mixture
While the vegetables roast, whisk together the eggs, milk (if using), cheese, salt, and pepper in a large bowl.
Step 4: Add the Eggs
Pour the egg mixture evenly over the roasted vegetables on the sheet pan.
Gently stir to distribute the vegetables evenly throughout the eggs.
Step 5: Bake
Return the sheet pan to the oven and bake for 15-20 minutes, or until the eggs are fully set and slightly golden on top.
Check by inserting a knife into the center; if it comes out clean, the eggs are done.
Step 6: Serve
Let the sheet pan cool slightly before slicing into squares.
Garnish with fresh herbs and any desired toppings.
Storage Tips
Meal Prep: Store slices in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 1-2 minutes.
Freezing: Wrap individual portions in plastic wrap and freeze for up to 2 months.