Name: Savory Sheet pan Eggs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 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)); 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)); 1 cup (83 g) grated cheese; ½ teaspoon sesame seeds

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Savory sheet pan eggs with vegetables, ready in under 40 minutes. Serve warm, or reheat for a quick meal.

They are perfect, served on their own or between slices of no-knead bread, on an English muffin or wrapped in a soft homemade tortilla

Once baked, remove from the oven and leave to cool for 2 to 3 minutes before slicing into your preferred portions.

Step by step photos

These visual instructions help you see the process. You can also find the full printable recipe with ingredient amounts and instructions at the end of the post.

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 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 a 9×13-inch (33 × 23 cm) baking pan, spreading it evenly with a spatula. Sprinkle with cheese and sesame seeds if you prefer

Step 7: Bake for about 20 minutes, or until the center is set. Let cool for 2–3 minutes before slicing

Feel free to customize this Savory 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.

Tips for this recipe

Grease the pan well: Grease, line with parchment, then lightly grease again to prevent sticking and ensure easy removal.
Do not overload with vegetables: Too many can release excess moisture and prevent the eggs from setting properly.
To check if baked: The center should be set and not move when you gently shake the pan. If it does, bake a few more minutes.

Storage

Refrigerate: Store in an airtight container in the refrigerator for up to a week.

Recipe