sheet pan breakfast
A delightful and easy sheet pan breakfast that combines eggs, vegetables, and a choice of protein for a wholesome meal. This dish is perfect for feeding a crowd, and the best part is that it all cooks together on one pan, making clean-up a breeze.
Equipment
- 1 large baking sheet
- 1 non-stick cooking spray or parchment paper
- 1 mixing bowl
- 1 whisk
- 1 spatula
- 1 oven mitts
Ingredients
- 8 large eggs
- 1 cup cherry tomatoes, halved
- 1 large bell pepper, diced
- 1 medium onion, diced
- 1 cup spinach, chopped
- 1 cup cooked sausage or bacon, crumbled (optional) Optional protein addition.
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon olive oil
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet with cooking spray or line it with parchment paper for easy clean-up.
- In a mixing bowl, whisk together the eggs, salt, black pepper, and garlic powder until well combined.
- Spread the cherry tomatoes, bell pepper, onion, spinach, and sausage or bacon (if using) evenly across the baking sheet.
- Drizzle the olive oil over the vegetables and protein, tossing lightly to coat.
- Pour the egg mixture over the vegetables and protein on the baking sheet, ensuring all ingredients are evenly distributed.
- Sprinkle the shredded cheddar cheese generously over the top.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the eggs are set and the cheese is bubbly and slightly golden.
- Remove from the oven and let it cool for a few minutes. Cut into squares or wedges and serve warm.
Notes
Feel free to customize the vegetables and protein based on your preferences or what you have on hand.
You can also add herbs such as parsley or cilantro for added freshness.
Serve with toast or avocado for a complete breakfast experience.