Sheet Pan Eggs (Vegetable Egg Bake)

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.

  • Course: Breakfast
  • Cuisine: American, British
  • Prep: 10minutes
  • Cook: 20 minutes
  • Total: 30minutes
  • Servings: 9
  • Servings Calories: 123kcal


  • 10 Eggs
  • 60 ml (0.25 cups) Milk
  • 2 pinch Sea salt
  • 2 pinch 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


  • 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 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

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

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