Oven Baked Sheet Pan Eggs (With Veggie Combinations)
Sheet Pan Eggs are a wonderful form of breakfast meal prep! High in protein and fiber, these baked eggs on a sheet pan are great as a quick breakfast at home or on-the-go, served on a sandwich for lunch, or even heated up for a quick high protein snack. The whole family will love them!
Ingredients
- 15 large eggs
- ½ cup low-fat milk
- ½ teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 tsp Italian seasoning
- ¼ teaspoon garlic powder
- 1 cup diced vegetables see notes - I used onion, tomatoes, pepper, mushrooms
- 1 ¼ cup shredded cheese – I used a blend of cheddar and gouda
- Parsley, for topping, optional
Instructions
- Preheat oven to 350°F (175°C). Spray a 9" x 13" cooking pan or sheet pan with cooking spray or lightly grease with butter or oil.
- In a blender or food processor, combine the eggs, milk, salt, pepper, Italian seasoning and garlic powder (Omit the vegetables and cheese, for now). Blend for 30–60 seconds, or until mixture is smooth.
- Transfer egg mixture from blender into 9x13 baking pan. Add in your diced veggies and cheese. With a large wooden spoon, mix the batter so the veggies and cheese evenly disperse. Add more cheese on top if desired.
- Bake for 25-30 minutes, or until eggs are set in the center and lightly golden on top. *Mine were a tiny bit runny at 25 minutes, but perfect at 27 minutes.
- Let sheet pan eggs cool, and then cut into square/ pieces to serve.
Equipment
Nutrition
Serving: 1Calories: 173kcalCarbohydrates: 5gProtein: 13gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 260mgSodium: 318mgPotassium: 173mgFiber: 1gSugar: 1gVitamin A: 1724IUVitamin C: 2mgCalcium: 159mgIron: 1mg
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