Sheet Pan Egg Bake
A quick and easy breakfast bake made on a sheet pan, featuring fluffy eggs, colorful veggies, and melted cheese. Perfect for feeding a crowd or meal prepping for the week!
Ingredients
- 8 large eggs
- ¼ cup milk
- 1 cup bell peppers, diced
- 1 cup spinach, chopped
- ½ cup red onion, diced
- 1 cup shredded cheddar cheese
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional: cooked bacon or sausage crumbles
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a sheet pan with olive oil.In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.Spread the diced bell peppers, spinach, and red onion evenly across the sheet pan.Pour the egg mixture over the veggies, ensuring everything is evenly distributed.Sprinkle shredded cheddar cheese (and optional cooked bacon or sausage) over the top.Bake for 18-20 minutes, or until the eggs are set and the cheese is melted and bubbly.Remove from the oven, let cool slightly, then slice into squares and serve.
Notes
- Customize with your favorite veggies, such as mushrooms, zucchini, or tomatoes.
- Add a dash of hot sauce or red pepper flakes for extra flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.