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A vibrant spread of Breakfast Ideas for Busy Families, featuring quick and nutritious options.

Quick & Easy Sheet Pan Egg & Veggie Bake

This quick and easy sheet pan egg and veggie bake is perfect for a healthy breakfast or meal prep. It's packed with flavor and customizable with your favorite vegetables and cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Breakfast
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chopped bell peppers
  • 1/2 cup chopped spinach
  • 1/4 cup chopped onion
  • 1/2-3/4 cup shredded cheese
  • 1/2 cup Cooked and crumbled sausage or bacon Optional
  • Cooking spray or olive oil for the sheet pan

Equipment

  • Oven
  • Rimmed baking sheet (approx. 9x13 inch)
  • Large bowl
  • Whisk

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and lightly grease a rimmed baking sheet with cooking spray or olive oil.
  2. In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
  3. Stir in the chopped bell peppers, spinach, onion, shredded cheese, and optional sausage or bacon.
  4. Pour the egg mixture evenly onto the prepared baking sheet.
  5. Bake for 18-25 minutes until the eggs are set and lightly golden brown.
  6. Let the egg bake cool slightly on the sheet pan, then cut into individual squares or rectangles.
  7. Serve immediately, or store in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze individually wrapped portions for up to 1 month and reheat in the microwave or toaster oven.

Notes

Customize with your favorite vegetables and cheese. This recipe is excellent for meal prepping breakfasts throughout the week. Ensure eggs are fully cooked before serving or storing. Reheating frozen portions in a toaster oven can restore some crispness around the edges.