Sheet Pan Eggs (Vegetable Egg Bake)
User Reviews
5.0
6 reviews
Excellent
Sheet Pan Eggs (Vegetable Egg Bake)
Report
Try our Sheet Pan Eggs recipe for a low carb and protein-packed breakfast option. Easy to make and perfect for meal prep.
Share:
Ingredients
- 10 eggs
- 60 ml milk
- 2 pinch sea salt
- 2 pinch ground black pepper
- 60 g cheddar cheese grated
- 60 g spinach chopped
- 1 red bell pepper diced
- 10 cherry tomatoes sliced
- 4 spring onions (scallions) sliced
- 0.5 head broccoli chopped into small florets
Add to Shopping List
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6. Lightly oil a large sheet pan/baking tray.
- Crack 10 Eggs into a large mixing bowl. Add 60 ml Milk, 2 pinch Sea salt and 2 pinch Ground black pepper and whisk.
- Add 60 g Cheddar cheese, 60 g Spinach, 1 Red bell pepper, 10 Cherry tomatoes, 4 Spring onions (Scallions)0.5 head Broccoli and mix well.
- Pour the mixture into the oiled sheet pan.
- Cook for 20-25 or until the eggs are cooked and firm.
- Allow to cool for a few minutes, then cut into slices.
Notes
- Allow your eggs to sit out at room temperature for about 10 minutes before using them.
- Make sure all your vegetables are cut to the same size so that they all cook at the same rate.
- Used a rimmed baking sheet, as you need to make sure the mixture doesn't overflow over the sides, especially when transferring it to the oven.
- Whilst it's great to add lots of filling, you don't want to go overboard, because too many vegetables will release a lot of moisture and you will get soggy eggs.
- Leave the sheet pan eggs to cool for 2-3 minutes before cutting into them, as this will make it easier. It will also stop them falling apart when you lift them up.
- Want to make this a little quicker? You can use your blender to whisk up the eggs!
Nutrition Information
Show Details
Serving
1portion
Calories
123kcal
(6%)
Carbohydrates
5g
(2%)
Protein
9g
(18%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.02g
Cholesterol
189mg
(63%)
Sodium
144mg
(6%)
Potassium
311mg
(9%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
1737IU
(35%)
Vitamin C
54mg
(60%)
Calcium
112mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 123kcal | 6% |
| Carbohydrates | 5g | 2% |
| Protein | 9g | 18% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 189mg | 63% |
| Sodium | 144mg | 6% |
| Potassium | 311mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1737IU | 35% |
| Vitamin C | 54mg | 60% |
| Calcium | 112mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
