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.

Ingredients

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.

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!