Sheet Pan Eggs (Vegetable Egg Bake)
Try our Sheet Pan Eggs recipe for a low carb and protein-packed breakfast option. Easy to make and perfect for meal prep.
Servings: 9 servings
Calories: 123kcal
Ingredients
- 10 Eggs
- 60 ml Milk
- 2 pinch Sea salt
- 2 pinch Ground black pepper
- 60 g Cheddar cheese grated
- 60 g 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.
Notes
- 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!
Nutrition
Serving: 1portion | Calories: 123kcal | Carbohydrates: 5g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 189mg | Sodium: 144mg | Potassium: 311mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1737IU | Vitamin C: 54mg | Calcium: 112mg | Iron: 2mg
See this recipe on the site by scanning this QR code:
