Classic Sheet Pan Eggs with Veggies
Classic Sheet Pan Eggs with Veggies
Ingredients
- 8 large eggs
- 2 bell peppers, any color, cored and diced
- 1/2 red onion, diced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet (approximately 13x18 inches) with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 375
- 2
In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy.
⏱️ 2 min
- 3
In a separate medium bowl, toss the diced bell peppers, red onion, and olive oil until the vegetables are lightly coated.
⏱️ 3 min
- 4
Spread the oiled bell peppers and red onion evenly over the prepared baking sheet. Roast in the preheated oven for 10 minutes to soften slightly.
⏱️ 10 min•🌡️ 375
- 5
Carefully remove the baking sheet from the oven. Evenly distribute the fresh spinach and halved cherry tomatoes over the roasted vegetables. Pour the whisked egg mixture over all the vegetables on the sheet pan, ensuring an even coating.
⏱️ 3 min
- 6
Sprinkle the shredded cheddar cheese evenly over the egg and vegetable mixture.
⏱️ 1 min
- 7
Return the baking sheet to the oven and bake for another 10-12 minutes, or until the eggs are set and the cheese is melted and bubbly. The edges should be lightly golden.
⏱️ 12 min•🌡️ 375
- 8
Remove from the oven and let cool for a few minutes before slicing into 4 equal portions. Garnish with fresh chopped parsley before serving.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Sheet Pan Eggs with Veggies
- 8 large eggs
- 2 bell peppers, any color, cored and diced
- 1/2 red onion, diced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet (approximately 13x18 inches) with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 375 - 2
In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy.
⏱️ 2 min - 3
In a separate medium bowl, toss the diced bell peppers, red onion, and olive oil until the vegetables are lightly coated.
⏱️ 3 min - 4
Spread the oiled bell peppers and red onion evenly over the prepared baking sheet. Roast in the preheated oven for 10 minutes to soften slightly.
⏱️ 10 min•🌡️ 375 - 5
Carefully remove the baking sheet from the oven. Evenly distribute the fresh spinach and halved cherry tomatoes over the roasted vegetables. Pour the whisked egg mixture over all the vegetables on the sheet pan, ensuring an even coating.
⏱️ 3 min - 6
Sprinkle the shredded cheddar cheese evenly over the egg and vegetable mixture.
⏱️ 1 min - 7
Return the baking sheet to the oven and bake for another 10-12 minutes, or until the eggs are set and the cheese is melted and bubbly. The edges should be lightly golden.
⏱️ 12 min•🌡️ 375 - 8
Remove from the oven and let cool for a few minutes before slicing into 4 equal portions. Garnish with fresh chopped parsley before serving.
⏱️ 4 min