Sheet Pan Baked Eggs
Do you find yourself skipping breakfast? If so, these meal prep sheet pan baked eggs are for you! This easy, nutritious, and versatile breakfast option can be prepped in advance & is so customizable you'll never get sick of them! Sheet Pan Baked Eggs are the perfect solution for busy mornings, you can use them to make breakfast sandwiches or enjoy frittata-style! Plus, it’s a great way to incorporate more protein & veggies into your diet. Much like egg bites, these make a perfectly nutritious snack option as well!
Ingredients
- 18 eggs
- 1/2 cup unsweetened non-dairy milk or dairy milk
- 1 1/2 tsp sea salt *more/less to suit your preferences
- 3/4 tsp pepper *more/less to suit your preferences
- 2 tbsp nutritional yeast (optional - adds a cheesy flavor!)
- Other seasonings of choice: red pepper, 1/2 tsp turmeric, etc.
- 1 1/2 cups diced, cooked or raw veggies of choice See notes
Optional additions
- 1/2 cup cottage cheese
- 1 cup cheese (dairy or non-dairy!)
- fresh herbs, like basil
- grape tomatoes, halved
Instructions
Note: You can 1/2 the recipe for a smaller batch!
- Preheat oven to 350F. Spray a rimmed 18 by 13 by 1-inch baking sheet very well with non-stick cooking spray. Alternatively, you can use the same sized baking pan. If making a smaller batch, use a 9x9 pan.
- In a large bowl, combine the eggs, milk, and seasonings. Whisk well. Then stir in your veggies. You can add in finely chopped raw veggies or warm frozen veggies in a pan and then add to the egg mixture. You can also stir in the cottage cheese or cheese shreds, if using.
- Pour the egg mixture into your prepared baking dish.
- Bake for 25-30 minutes until the center is set. You can check it by inserting a knife and seeing if it comes out clean/the inside is set.
- Remove from the oven and let cool before cutting into slices.
Video
Notes
You can use raw veggies like tomatoes, green onion, and spinach however I would recommend sautéing veggies like sliced mushrooms, bell pepper, zucchini, broccoli, asparagus, red onion, etc. I like to use the frozen PuraVida fire-roasted veggies!