4.8 from 156 votes
Sheet Pan Eggs
These Sheet Pan Eggs are a low-fuss and easy clean up recipe. Perfect for meal prep and you can easily customize the recipe with your favorite veggies and cheese!
Prep Time
10 mins
Cook Time
10 mins
Total Time
28 mins
Servings: 12 servings
Calories: 201 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 18 large eggs
- 1 cup cottage cheese
- 1/4 cup heavy cream
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 cup spinach, finely chopped
- 1/4 cup red bell pepper, finely diced
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup gruyere cheese, shredded
- serving ideas: avocado, green onions, chives, your favorite bread, bagels or English muffins, hot sauce, parsley, etc.
Instructions
- Preheat the oven to 350°F. Spray a baking sheet with baking spray, line with parchment paper, then spray again. Set aside. (Note: be sure the parchment covers the entire bottom of the sheet pan. Some eggs may slip under the parchment if it's not covered completele).
- To a blender add the eggs, heavy cream, cottage cheese and seasonings. Blend until mixed.
- Pour the egg mixture onto the sheet pan. (Note: for ease, you can place the prepared sheet pan in oven, and pour eggs on top and add toppings so you dont have to struggle getting the eggs into the oven and risk spilling).
- Sprinkle the spinach, bell pepper and cheese evenly over the top.
- Bake for 15-18 minutes or until the eggs are set and no longer jiggly in the center.
- Allow to cool slightly, then cut into pieces and serve with your favorite toppings or make a breakfast sandwich!
Cup of Yum
Notes
- Recipe inspired by Feel Good Foodie.
- Storage: Store left over sheet pan egg squares in a glass container with a tight fitting lid for up to 5 days. You can also wrap the completely cooled eggs in plastic wrap, and then freeze in an air tight container for up to 4 months. OR Once cooled, add the squares to an air-tight container with layers of parchment paper between each portion of egg. Thaw in the fridge overnight and reheat in the microwave or toaster oven in the morning.
- It's important to use a good high quality non stick parchment paper so the eggs won't stick. Parchment paper quality actually varies a lot and if you use a thin parchment, it runs the risk of sticking. I use these pre-cut non stick parchment paper sheets for best results.
- How to reheat breakfast sandwiches from frozen: My preferred method is in the toaster oven or oven. Place a foil wrapped sandwich in a 350°F oven for 30 minutes or until warmed through. OR you can microwave. Remove plastic wrap or foil. Place on a paper towel lined plate and microwave for 1- 1 1/2 minutes or until heated through.
Nutrition Information
Serving
1serving
Calories
201kcal
(10%)
Carbohydrates
2g
(1%)
Protein
16g
(32%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.03g
Cholesterol
302mg
(101%)
Sodium
341mg
(14%)
Potassium
158mg
(5%)
Fiber
0.1g
(0%)
Sugar
1g
(2%)
Vitamin C
1mg
(1%)
Calcium
190mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 201
% Daily Value*
| Serving | 1serving | |
| Calories | 201kcal | 10% |
| Carbohydrates | 2g | 1% |
| Protein | 16g | 32% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 302mg | 101% |
| Sodium | 341mg | 14% |
| Potassium | 158mg | 3% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 190mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.