Savory Sheet pan Eggs
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.
Servings 12 servings
Ingredients
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
Instructions
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
Notes
Vegetable mixture: While you have the option to personalize these sheet pan eggs by adding extra vegetables, 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.
Nutrition
Serving: 1serving | Calories: 111kcal | Carbohydrates: 11g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 55mg | Sodium: 364mg | Potassium: 258mg | Fiber: 1g | Sugar: 2g | Calcium: 48mg | Iron: 1mg
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