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Savory Sheet pan Eggs

PREP TIME 15 minutes
COOK TIME 20 minutes
TOTAL TIME 35 minutes
servings12 slices
A simple sheet pan egg bake that’s easy to prepare, slice, and serve. Soft, flavorful, and perfect for feeding a family or making ahead.
Savory Sheet pan eggs
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 pan and oven

  • Preheat the oven to 356°F (180°C / 160°C fan).
  • Grease a 9x13 inch (33 × 23 cm) rimmed baking pan and line with parchment paper, then lightly grease again.

Prepare the vegetables

  • Add the grated potatoes, carrots, spinach, bell pepper, and chives to a large bowl and mix to combine.

Make the egg mixture

  • In a separate bowl, whisk together the eggs, milk, and oil.
  • Add the baking powder, salt, pepper, and flour. Whisk until smooth.

Combine and bake

  • Pour the egg mixture over the vegetables and mix to combine
  • Transfer to the prepared pan and spread evenly. Sprinkle with cheese and sesame seeds (if using). Bake for about 20 minutes.
  • 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.
  • Let cool for 2–3 minutes before slicing and serving. Serve on its own, or between slices of no-knead bread, on an English muffin, or wrapped in a soft homemade tortilla.

Storage

  • Refrigerate: Store in an airtight container in the refrigerator for up to a week.
Recipe Notes
Vegetable mixture: Avoid adding too many vegetables, as excess moisture can prevent the eggs from setting properly.
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