Savory Sheet pan Eggs

PREP TIME 15

COOK TIME 20

TOTAL TIME 35

12 servings

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.

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 prefer
1 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

Recipe 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

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