Savory Sheet pan Eggs is a simple and delicious, easy, all-in-one solution for a tasty meal. Whether you're hosting a gathering, preparing a family breakfast, dinner, or looking for a quick snack, this recipe is your go-to.
They are perfect, sliced into portions and served on their own or tucked inside a breakfast sandwich, English muffin or burrito.
Savory Sheet pan Eggs
Feel free to customize this Sheet pan eggs by tossing in any extras to your family's preferences. After baking, you can serve them warm or easily reheat them when you're ready to enjoy.
Alternatively, store them in an airtight container in the refrigerator for up to a week. Another option is to slice and freeze them for a convenient and flavorful snack whenever you need one.
How to make Savory Sheet pan Eggs
This is just the overview so you can see the process. When you are baking, you’ll want to use the full recipe at the bottom of the page.
- Preheat the oven to Line a rimmed baking pan with parchment paper.
- I used a baking pan that is 13 inches long, 9.5 inches wide, and 1 inch high (33 cm x 23 cm x 2.5 cm)
Step 1. Grate the potatoes and carrots into a large mixing bowl. Add chopped frozen or fresh spinach, diced red or green bell pepper, and finely chopped chives. Mix to combine.
Step 2: In a small bowl, whisk together olive or vegetable oil and eggs and milk until well combined.
Step 3: Add baking powder, salt, pepper and flour.
Step 4: Mix until the mixture is smooth and free of any visible flour specks.
Steps 6 and 7: Pour the egg mixture over the vegetables mixing well to combine.
Step 6: Transfer the mixture to the prepared baking sheet, spreading and flattening it evenly with a spatula.
- Sprinkle with cheese and sesame seeds if you prefer
- Place into the oven and bake for approximately 20 minutes, or until the eggs are just cooked through.
- To check if baked, gently shake the pan to see if eggs are set. If not, bake for 5 more minutes and check again
Step 7: Once baked, remove from the oven and leave to cool for 2 to 3 minutes before slicing into your preferred portions.
Pro Tips for this recipe
- Make sure to grease the pan twice. First, grease it, then line with parchment paper, and finally, grease it again with cooking spray. This helps the sheet pan eggs come out easily without sticking.
- While you have the option to personalize these sheet pan eggs by adding extra add ins, just be cautious not to overdo it, especially with veggies. As adding too many can result in the sheet pan eggs becoming too liquidy due to excess moisture.
How to store leftover Savory Sheet pan Eggs
Refrigerate: Store in an airtight container in the refrigerator for up to a week.
Freezing: Slice and freeze for a convenient and flavorful snack whenever you need one.
Recipe
Savory Sheet pan Eggs
Vegetable mixture (see note)
- 2 cups (312 g) grated potatoes (about 3 small potatoes)
- 1 ½ cups (160 g) grated carrots (about 2 medium sized carrots)
- 1 cup (100 g) chopped fresh or frozen spinach
- ½ cup (75 g) red or green bell pepper, diced
- 2 Tablespoons chopped chives (optional)
Egg mixture
- ¼ cup (60 ml) vegetable or olive oil
- 4 large eggs
- ¼ cup (60 ml) milk
- 1 teaspoon baking powder
- 1 ½ teaspoons salt
- 1 teaspoon freshly ground black pepper
- ¼ cup (30 g) all purpose flour (plain flour)
Optional
- 1 cup (83 g) grated cheese
- ½ teaspoon sesame seeds
Prepare the baking pan and preheat the oven
- Preheat the oven to 356°F / 180°C (160°C fan)
- Line a rimmed baking pan with parchment paper: Make sure to grease the pan twice. First, grease it, then line with parchment paper, and finally, grease it again with cooking spray. This helps the sheet pan eggs come out easily without sticking.
- I used a baking pan that is 13 inches long, 9.5 inches wide, and 1 inch high (33 cm x 23 cm x 2.5 cm)
Prepare the vegetable mixture
- Grate the potatoes and carrots into a large mixing bowl. Add chopped frozen or fresh spinach, diced red or green bell pepper, and finely chopped chives. Mix to combine.2 cups (312 g) grated potatoes, 1 ½ cups (160 g) grated carrots, 1 cup (100 g) chopped fresh or frozen spinach, ½ cup (75 g) red or green bell pepper, diced, 2 Tablespoons chopped chives
Prepare the egg mixture
- In a small bowl, whisk together olive or vegetable oil and eggs and milk until well combined.¼ cup (60 ml) vegetable or olive oil, 4 large eggs, ¼ cup (60 ml) milk
- Add baking powder, salt, pepper and flour.1 teaspoon baking powder, 1 ½ teaspoons salt, 1 teaspoon freshly ground black pepper, ¼ cup (30 g) all purpose flour
- Mix until the mixture is smooth and free of any visible flour specks.
Combine vegetable and egg mixture
- Pour the egg mixture over the vegetables, mixing well to combine.
Bake
- Transfer the mixture to the prepared baking sheet, spreading and flattening it evenly with a spatula.
- Sprinkle with cheese and sesame seeds if you prefer1 cup (83 g) grated cheese, ½ teaspoon sesame seeds
- Place into the oven and bake for approximately 20 minutes, or until the eggs are just cooked through.
- To check if baked, gently shake the pan to see if eggs are set. If not, bake for 5 more minutes and check again
- Once baked, remove from the oven and leave to cool for 2 to 3 minutes before slicing into your preferred portions.
Storage
- Refrigerate: Store in an airtight container in the refrigerator for up to a week.
- Freezing: Slice and freeze for a convenient and flavorful snack whenever you need one.
Video
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Alice says
Hi Ashika!
I made this tonight and it was a big hit! Meatless is a good way to go sometimes, as a break in the ordinary can be a good thiing. I baked mine in a glass Pyrex approximately 12"x8". I added on 10 minutes more. I also placed slices of pepper jack cheese on top. Everyone loved it! Thanks for another easy meal!!
The Gardening Foodie says
Hi Alice, you're very welcome! 😊 I'm so happy that this recipe worked well for you. Plus, the addition of pepper jack cheese on top sounds absolutely delicious! 😋
Choosing a meatless option can really bring a refreshing change to the usual meals, and it's great to hear that everyone enjoyed it!
Alicia says
Super super easy, but absolutely delicious. Served this at a breakfast meeting in wraps and it was beautiful and perfect! Thank you.
The Gardening Foodie says
Thank you and you're welcome, glad you enjoyed this recipe 😊