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–+ servings
Eggs with roasted onions and bell peppers, tomatoes, spinach and feta cheese on a sheet pan

Sheet Pan Eggs Recipe (5 flavors + 4 different meals)

Prep 10 minutes
Cook 18 minutes
Total 28 minutes
Makes 12 servings

Ingredients

Egg Base Master Recipe Ingredients

  • Cooking spray or oil for greasing the sheet pan
  • 14 - 18 large eggs
  • 1/2 cup milk, dairy or plant-based milk
  • Salt and freshly ground black pepper
  • Optional: ½ teaspoon dried herbs or your favorite egg seasoning mix

Mediterranean

  • ½ small red onion, thinly sliced
  • 1 bell pepper, deseeded and sliced
  • 2 garlic cloves, minced or ½ teaspoon garlic powder
  • 2 teaspoons olive oil
  • Salt and freshly ground black pepper
  • 1 Egg Base Master Recipe
  • 2 cups about 2 ounces fresh baby spinach or fresh arugula
  • 2 tablespoons of sun-dried tomatoes, roughly chopped
  • ¼ cup feta cheese crumbled plus more for serving
  • Optional: Chopped fresh basil

Garden Veggie

All American

  • 1 Egg Base Master Recipe
  • ½ green bell pepper, deseeded and diced
  • ½ red bell pepper, deseeded and diced
  • 1 cup cooked ham, diced
  • 1 cup cheddar cheese, shredded

Tex Mex

  • 1 Egg Base Master Recipe
  • 1 cup cooked chorizo, drained from extra fat rendered
  • 1 bell pepper, deseeded and diced
  • ¼ cup scallions, thinly sliced
  • 1 cup Monterrey Jack Cheese, shredded
  • Optional: Chopped fresh cilantro

Vegan Option

  • ½ small onion, thinly sliced
  • 1 small bell pepper, thinly sliced
  • 1 garlic clove, minced
  • 1 tablespoon olive oil, avocado oil, grapeseed oil
  • Salt and freshly ground black pepper
  • 3 cups about 3 ounces baby spinach
  • 2 12-ounce container vegan eggs (like Just Eggs)
  • 3 ounces vegan cheese of your choice
  • 1 tablespoon Nutritional Yeast

Instructions

Egg Base Master Recipe:

  1. Preheat the oven to 350ºF (180ºC). Lightly coat a 12×17" rimmed sheet pan with cooking spray or oil. For easy clean up, line it with parchment paper, and coat the paper with oil or cooking spray.
  2. In a mixing bowl, whisk together the eggs, milk, salt and pepper or for convenience, do this in a blender. Just make sure you don’t over mix the eggs to prevent them from becoming tough when cooked.
  3. Pour the egg mixture on the prepared sheet pan and bake for approximately 15-20 minutes or until the eggs are just set.

Mediterranean

  1. Preheat the oven to 400ºF (200ºC). Line a sheet pan with parchment paper for easy clean up.
  2. Place the sliced onions, bell peppers and garlic on the prepared sheet pan. Drizzle it with the oil and season it lightly with salt and ground black pepper. Toss to coat and bake for 12-15 minutes or until the veggies are soft and a bit caramelized.
  3. While the veggies are roasting, prepare the egg mixture. In a mixing bowl, whisk together the eggs, milk, salt and pepper or for convenience, do this in a blender. Just make sure you don’t over mix the eggs to prevent them from becoming tough when cooked. Set aside.
  4. Remove the veggies from the oven and reduce the oven temperature to 350ºF (180ºC).
  5. Place the spinach and the sun dried tomatoes over the roasted veggies. With a spatula, toss the ingredients together and spread them evenly on the sheet pan. Pour over the egg mixture and top it with the feta cheese.
  6. Bake for approximately 15-20 minutes or until the eggs are just set. Serve topped with chopped basil.

Garden Veggie

  1. Preheat the oven to 400ºF (200ºC). Line a sheet pan with parchment paper for easy clean up.
  2. Place the sliced onions, bell peppers, zucchini and garlic on the prepared sheet pan. Drizzle it with the oil and season it lightly with salt and ground black pepper. Toss to coat and bake for 15 minutes or until the veggies are soft and a bit caramelized.
  3. While the veggies are roasting, prepare the egg mixture. In a mixing bowl, whisk together the eggs, milk, salt and pepper or for convenience, do this in a blender. Just make sure you don’t over mix the eggs to prevent them from becoming tough when cooked. Set aside.
  4. Remove the veggies from the oven and reduce the oven temperature to 350ºF (180ºC).
  5. Add the mushrooms to the roasted veggies and quickly toss them with a spatula making sure to spread them evenly on the sheet pan. Pour over the egg mixture and top it with the goat cheese.
  6. Bake for approximately 15-20 minutes or until the eggs are just set. Remove from the oven and serve.

All American

  1. Preheat the oven to 350ºF (180ºC). Lightly coat a 12×17" rimmed sheet pan with cooking spray or oil. For easy clean up, line it with parchment paper, and coat the paper with oil or cooking spray.
  2. In a mixing bowl, whisk together the eggs, milk, salt and pepper or for convenience, do this in a blender. Just make sure you don’t over mix the eggs to prevent them from becoming tough when cooked.
  3. Pour the egg mixture over the prepared sheet and top with the bell peppers, cooked ham and shredded cheese, making sure you distribute the ingredients evenly
  4. Bake for approximately 15-20 minutes or until the eggs are just set. Remove from the oven and serve.

Tex Mex

  1. Preheat the oven to 350ºF (180ºC). Lightly coat a 12×17" rimmed sheet pan with cooking spray or oil. For easy clean up, line it with parchment paper, and coat the paper with oil or cooking spray.
  2. In a mixing bowl, whisk together the eggs, milk, salt and pepper or for convenience, do this in a blender. Just make sure you don’t over mix the eggs to prevent them from becoming tough when cooked.
  3. Pour the egg mixture over the prepared sheet and top with the bell peppers, cooked chorizo, bell peppers, scallions and shredded cheese, making sure you distribute the ingredients evenly
  4. Bake for approximately 15-20 minutes or until the eggs are just set. Remove from the oven and serve.

Vegan Option

  1. Preheat the oven to 400ºF (200ºC). Line a sheet pan with parchment paper for easy clean up.
  2. Place the sliced onions, bell peppers and garlic on the prepared sheet pan. Drizzle it with the oil and season it lightly with salt and ground black pepper. Toss to coat and bake for 12-15 minutes or until the veggies are soft and a bit caramelized.
  3. Remove the veggies from the oven and reduce the oven temperature to 350ºF (180ºC).
  4. Place the spinach over the roasted veggies. With a spatula, toss the ingredients together and spread them evenly on the sheet pan. Pour over the vegan eggs and top it with the vegan cheese. Sprinkle with nutritional yeast.
  5. Bake for approximately 18-20 minutes or until the eggs are just set. Serve.

Notes

  • The master egg recipe and the 5 variations provided yield about 10-12 servings. It also yields enough egg to make:
    • 6 - 8 Breakfast Sandwiches 
    • 6  large Breakfast Burritos 
    • 8 - 10 Breakfast Bowls
  • Milk: You can use 2% milk or whole milk. To make the eggs creamier and fluffier, use half and half or heavy cream. If you want to go for a non-diary option,  oat milk makes the creamiest eggs but any other plant-based milk works.
  • Seasoning Tips: I use 1 ½ teaspoons of sea salt for 18 eggs but if you are sensitive to sodium, start with less salt - remember that you can always add more salt! You can also use a finishing salt such as Maldon sea salt or Fleur de Sel to sprinkle on top. Keep in mind that table salt is harsher and has a strong salty taste compared to sea salt so you may need to use less than what I recommend. 
  • Swaps: Instead of milk, you can whisk in plain Greek yogurt or cottage cheese. A ¼ cup of mayonnaise also works great for a richer texture. 
  • Nutrition facts are calculated for the master egg base recipe and does not include veggies, meats or cheese.

Nutrition

Calories: 90 kcal, Carbohydrates: 1 g, Protein: 8 g, Fat: 6 g, Saturated Fat: 2 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Trans Fat: 0.02 g, Cholesterol: 218 mg, Sodium: 87 mg, Potassium: 96 mg, Sugar: 1 g, Vitamin A: 331 IU, Calcium: 45 mg, Iron: 1 mg
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