Sheet Pan Eggs
Sheet Pan Eggs are PERFECT for meal prep, made with fresh eggs blended with half and half and parmesan, topped with fresh vegetables and baked until light and fluffy, ready in 25 minutes!
Servings: 8 servings
Calories: 285kcal
Equipment
- 1 half sheet pan (18-inch x 13-inch) lined with parchment paper
- 1 medium skillet
Ingredients
- 18 large eggs
- 1 cup Parmesan cheese grated
- 1/2 cup half and half
- 2 tablespoons extra virgin olive oil
- 2 cups baby spinach roughly chopped
- 1 medium red bell pepper seeded, chopped
- 3 medium green onions chopped
- 1 medium Vidalia onion sliced or chopped
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper, and also grease the baking sheet with non-stick cooking spray, and set aside.
- In a medium skillet over medium-high heat, add the olive oil and chopped vegetables. Cook for 4-5 minutes, or until the vegetables are softened, and remove from the heat.
- Crack all eggs into the blender and add the parmesan cheese and half & half. Blend for about 30 seconds, until everything is fully mixed and frothy.
- Pour the eggs onto the sheet pan. Add the vegetables, spreading them out evenly over the eggs.
- Very carefully transfer the sheet pan to the oven and bake for 15-20 minutes, or until the eggs are fully cooked through and not wobbly in the middle of the tray.
Notes
Click on the time in the instructions to start a timer!
Storage
Refrigerate for 2-3 days in an air-tight container.
Freeze cooked eggs for 2-3 months in a freezer-safe container.
Cooking Tips
- The eggs are done when you can gently move the sheet pan (using an oven mitt) and the middle does not wiggle and is slightly firm to the touch.
- I recommend using parchment paper and greasing the pan with cooking spray, because the eggs will stick to it if you don't. Make sure to grease up the sides of the sheet tray, too.
- The top of the eggs might brown slightly because we mixed the eggs with parmesan cheese. You still need to watch them closely in the oven, because they'll cook quickly. Add 3-4 minutes at a time if they're not quite done yet.
- Don't over-bake the eggs. Once they're set in the middle, they'll keep cooking for a few minutes after they come out of the oven.
- You don't have to pre-cook the vegetables beforehand, but it's a good idea if you're using veggies that release a lot of water while cooking.
- If you have trouble transferring the full baking sheet to the oven, you can use an oven mitt to pull the rack partially out and place the empty baking sheet on the rack. Then pour the eggs and veggies onto the pan, and just slide the rack back into place and close the oven. Just be careful, because the oven is already preheated and hot!
Nutrition
Calories: 285kcal | Carbohydrates: 8g | Protein: 19g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 435mg | Sodium: 399mg | Potassium: 336mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1995IU | Vitamin C: 24mg | Calcium: 211mg | Iron: 3mg
