Sheet Pan Eggs and Vegetables
These Sheet Pan Eggs and Vegetables are the perfect nutritious breakfast. It is loaded with protein and fiber and is low in calories. It is ideal for meal prep and tastes delicious.
Why You Will Love Sheet Pan Eggs and Vegetables
Customizable. You can add veggies like broccoli, red bell pepper, or zucchini to this recipe. You can also replace the seasonings with some of your favorites.
Meal Prep. This is a great meal prep breakfast recipe. You can prepare these and store them in the refrigerator for up to five days.
Quick & Easy. This is one of the easiest breakfasts I have made, and the best part about making it is that it’s made on a single sheet pan.
Ingredients Needed for Sheet Pan Eggs and Vegetables
- Mushrooms are a rich source of fiber and antioxidants.
- Eggs are an excellent protein source.
- Potatoes are a good source of fiber and vitamins.
- Milk contains vitamins B and D.
- Cherry tomatoes contain vitamin C, an essential nutrient and antioxidant.
- Parmesan cheese is a good protein source.
- Onion. I used red onion. However, you can also use yellow onion.
- Spinach contains vitamin E, which can help reduce inflammation.
- Olive oil is a good source of healthy fats.
- Seasonings: I used salt, black pepper, garlic powder, and oregano
How To Make Sheet Pan Eggs and Vegetables
Wash and add the potatoes to a pot, add water, and bring to a boil for 10-15 minutes. Allow to cool and remove the skin and dice into pieces.
Chop the onion, mushrooms, and bell pepper. Heat olive oil in a non-stick pan and add the chopped onion, mushrooms, and pepper. Add salt and sauté.
In a large mixing bowl, add the eggs and whisk. Add the seasonings, Parmesan cheese, milk, diced potatoes, cherry tomatoes, spinach, sautéed mushrooms, onion, and bell pepper. Transfer to a preheated sheet pan, place in the oven, and bake at 375 degrees F.
Allow to cool, cut into pieces, and serve or store in an airtight container. Please see the recipe card below for a detailed recipe.
Commonly Asked Questions
How do I store this recipe? I store mine in an airtight container in the refrigerator for up to 5 days.
What can the potatoes be replaced with? Zucchinis would be an excellent substitute for potatoes in this recipe; however, I suggest you shred them before adding them.
Can these be stored in the freezer? I store mine in the refrigerator, but I believe they can also be stored in the freezer. When ready to eat, heat them in the microwave and enjoy!
More Breakfast Recipes You Will Love
Chia Pudding with strawberry and chocolate chips
Sheet Pan Eggs and Vegetables
Ingredients
- 12 eggs
- ½ cup milk (sub for dairy-free milk)
- ½ cup Parmesan cheese
- 1-2 cups spinach
- 2 cups potatoes
- 1 cup cherry tomatoes
- Half an onion
- 1 bell pepper
- 1 cup mushrooms
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp oregano
- salt to taste
Instructions
- Wash the potatoes. Add them to a pot with water and boil for 10-15 minutes.
- Allow to cool, remove the skin of the potatoes, and dice them into pieces.
- Chop the onion, bell pepper, and mushrooms.
- Heat a non-stick pan with olive oil, add the chopped onion, bell pepper, mushrooms, salt, and sauté.
- Chop the spinach.
- Combine the eggs, seasonings, milk, Parmesan cheese, cherry tomatoes, cooked potatoes, spinach, sautéed pepper, mushrooms, and onion in a large mixing bowl.
- Preheat the oven to 375 degrees F. Preheat the sheet pan as well.
- Transfer the mixture to the preheated sheet pan and place it in the oven. Bake for 15-20 minutes at 375 degrees F.
- Allow to cool, and cut into pieces. Serve or store in an airtight container in the refrigerator for up to 5 days.
