Go Back
A table spread with various family-friendly breakfast ideas like pancakes, fruit, and eggs

Speedy Sheet Pan Eggs & Veggies

This speedy sheet pan recipe combines eggs and a colorful array of vegetables for a healthy and convenient meal. Perfect for breakfast, brunch, or a light dinner, it's easy to prepare and customize.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 large Eggs
  • 1/4 cup Milk
  • 1 cup Bell peppers chopped (any color)
  • 2 cups Spinach fresh
  • 1 cup Cherry tomatoes halved
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1 tablespoon Olive oil for greasing

Equipment

  • sheet pan
  • large bowl
  • whisk

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a large sheet pan with olive oil.
  2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  3. Arrange the chopped bell peppers, fresh spinach, and halved cherry tomatoes evenly over the prepared sheet pan.
Cooking
  1. Pour the whisked egg mixture over the vegetables, ensuring they are evenly distributed.
  2. Bake for 15-20 minutes, or until the eggs are set and slightly puffy. Cooking time may vary.
  3. Remove from the oven and let it cool slightly.
Serving
  1. Slice the cooked mixture into squares and serve warm.
  2. Enjoy on its own or with toasted English muffins or croissants.

Notes

You can customize this recipe with your favorite vegetables or by adding cheese to the egg mixture. For an extra kick, add a pinch of red pepper flakes with the salt and pepper.