These Sheet Pan Eggs are the ultimate meal prep eggs. Low in calories, protein packed, easy to adapt with whatever vegetables you have on hand and so many different ways to eat them. It's basically a vegetable egg bake that you can slice up to have as a low carb breakfast option.
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These fluffy sheet pan eggs are a great way to get some veggies at breakfast time and the great thing is, you can use whatever you have on hand. Keep it low carb and just eat these vegetable egg bake slices as they are (with some chilli sauce of course) or make a breakfast sandwich with them.
We LOVE a sheet pan meal (or a tray bake as we call them too). So easy to just throw everything in, less washing up and they are great for meal prep which we are big on at the moment.
They are also great for feeding a crowd, so if you have a few people round for breakfast or brunch, make these sheet pan eggs in the oven.
Looking for some more breakfast meal prep ideas? Why not try our delicious Freezer Breakfast Burritos, versatile Overnight Oats (10 Ways) or our simple Low Sugar Granola?
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Ingredients and substitutions
- Eggs - The star of this vegetable egg bake. We used 10 medium sized eggs and made sure they were high welfare eggs. This is something that is important to us, but as we are in a cost of living crisis I understand this isn't an option for everyone. So rest assured that any eggs will work in this recipe.
- Milk - This is what gives really fluffy sheet pan eggs. Any milk will work here.
- Salt and pepper - Generously season.
- Cheese - Cheese and eggs just always works, right? We used a mature cheddar, but there are options for other cheese below.
- Spinach - Got to love an easy way to give eggs a green vegetable boost! Spinach is quick and easy to cook, so is the perfect addition to this sheet pan egg recipe.
- Pepper - This adds a little colour and crunch. Any colour and peppers will work.
- Tomatoes - Not only does it add colour, but it adds some juiciness too and stops the recipe from drying out.
- Onion - We used spring onions (scallions).
- Broccoli - Broccoli for breakfast might seem a bit of a strange one, but it's an easy way to give this egg vegetable casserole a green veggie boost.
A full ingredients list with measurements is in the recipe card below.
How to make sheet pan eggs - Step by step
Prep: Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6. Lightly oil a large sheet pan/baking tray.
One: Crack the eggs into a large mixing bowl. Add the milk, salt and pepper and whisk.
Two: Add the rest of the ingredients and mix well.
Three: Pour the mixture into the oiled sheet pan.
Four: Cook for 20-25 or until the eggs are cooked and firm.
Five: Allow to cool for a few minutes, then cut into slices.
Variations
The great thing about this vegetarian egg bake is that it is SO easy to adapt. We call it a fridge raid meal, because whatever vegetables we have that are looking a bit sad at the back of the fridge, they go in this. The only "rule" is, just make sure they are quick cooking vegetables.
Cheese - We kept it classic with some mature cheddar. The great thing about that is that it has such a strong flavour, so a little goes a long way. But you could also use mozzarella (this would make it stringy though), Swiss, Monterey Jack or feta.
Vegetables - Almost anything goes here. Just try to make it quicker cooking vegetables and not root vegetables as they take longer. Although, you can add carrot, just make it grated. You could also add grated courgette (zucchini), but make sure to squeeze out the extra liquid.
You could also add some diced sun-dried tomatoes and olives, which give it more of a Mediterranean vibe. Swap the broccoli for cauliflower, or use a mixture of the two. You could use kale instead of spinach, but it would be a bit chewier.
Meat - We kept this a veggie egg casserole, but there is no reason why you couldn't add some cooked meat to it. Why not add some chopped Air Fryer Bacon or Oven Baked Sausages?
Serving suggestions
These are the best meal prep eggs to stash away in your fridge or freezer for a quick and easy breakfast. You can eat them just by themselves, or you can serve them in an English muffin with some cheese and even sausage or bacon for the ultimate breakfast sandwich.
Why not chop a slice up and put it into a breakfast burrito or serve on sourdough toast with some avocado? For something a bit more filling, you can serve this with Air Fryer Potato Slices or Air Fryer Diced Potatoes.
We love a big drizzle of buffalo hot sauce or Sriracha on ours.
Storage
Store: This is the best breakfast meal prep because it stores so well. You can slice it up (once fully cooled) and then store them in an air tight container in the fridge for up to 4 days.
Freeze: These freeze SO well, you just have to make sure they are wrapped up well to avoid freezer burn. Sadly, I haven't found anything that works as well as cling film (Saran wrap). Anything else I have used just doesn't wrap it tightly enough. So, double wrap the vegetable egg bake slices and then store them in a freezer bag with the date labeled on them. They will keep in the freezer for about a months.
Defrost: You can defrost these in the fridge overnight.
Reheat: We reheat ours in the microwave in about 30 seconds.
Extra tips
- Allow your eggs to sit out at room temperature for about 10 minutes before using them.
- Make sure all your vegetables are cut to the same size so that they all cook at the same rate.
- Used a rimmed baking sheet, as you need to make sure the mixture doesn't overflow over the sides, especially when transferring it to the oven.
- Whilst it's great to add lots of filling, you don't want to go overboard, because too many vegetables will release a lot of moisture and you will get soggy eggs.
- Leave the sheet pan eggs to cool for 2-3 minutes before cutting into them, as this will make it easier. It will also stop them falling apart when you lift them up.
- Want to make this a little quicker? You can use your blender to whisk up the eggs!
Frequently Asked Questions
No, you don't need to. We greased ours, as it saves having to use parchment paper (baking paper) and throwing it away. However, if you want less washing up, as a little egg does stick to the pan, then you can line it.
This will depend on the size of your sheet pan (as if it's smaller, you will get a thicker slice which will take longer to cook) and how hot your oven runs. Ours cooked in about 23 minutes and we used a 12x9in (30x22.5cm) size pan. However, check on them at 20 minutes, but they could take up to 25 minutes. You will know they are cooked when they aren't jiggly in the middle any more.
More baked egg recipes
If you've tried this sheet pan egg recipe, let us know how you got on in the comments below.
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Recipe
Sheet Pan Eggs (Vegetable Egg Bake)
Ingredients
- 10 Eggs
- 60 ml (0.25 cups) Milk
- 2 pinch Sea salt
- 2 pinch Ground black pepper
- 60 g (0.5 cups) Cheddar cheese - grated
- 60 g (2 cups) Spinach - chopped
- 1 Red bell pepper - diced
- 10 Cherry tomatoes - sliced
- 4 Spring onions (Scallions) - sliced
- 0.5 head Broccoli - chopped into small florets
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6. Lightly oil a large sheet pan/baking tray.
- Crack 10 Eggs into a large mixing bowl. Add 60 ml Milk, 2 pinch Sea salt and 2 pinch Ground black pepper and whisk.
- Add 60 g Cheddar cheese, 60 g Spinach, 1 Red bell pepper, 10 Cherry tomatoes, 4 Spring onions (Scallions)0.5 head Broccoli and mix well.
- Pour the mixture into the oiled sheet pan.
- Cook for 20-25 or until the eggs are cooked and firm.
- Allow to cool for a few minutes, then cut into slices.
Recipe Tips
- Allow your eggs to sit out at room temperature for about 10 minutes before using them.
- Make sure all your vegetables are cut to the same size so that they all cook at the same rate.
- Used a rimmed baking sheet, as you need to make sure the mixture doesn't overflow over the sides, especially when transferring it to the oven.
- Whilst it's great to add lots of filling, you don't want to go overboard, because too many vegetables will release a lot of moisture and you will get soggy eggs.
- Leave the sheet pan eggs to cool for 2-3 minutes before cutting into them, as this will make it easier. It will also stop them falling apart when you lift them up.
- Want to make this a little quicker? You can use your blender to whisk up the eggs!
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Janet says
These were delicious. So easy to make and I love you can use whatever you have on hand in the fridge. I’m definitely making these again.
Eileen Picton says
This recipe was very easy to follow, and the result was absolutely delicious. I will definitely make it again.