Sheet Pan Eggs and Vegetables
These Sheet-Pan Eggs and Vegetables are the perfect nutritious breakfast. They are loaded with protein and fiber and low in calories. They are ideal for meal prep and taste delicious.
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.