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Sheet Pan Eggs

The Menu Maid
Sheet Pan Eggs is like one giant omelet only easier to make and can feed a lot of people in a short amount of time. These are versatile, freezer friendly, and they're the perfect foundation for a hearty breakfast sandwich.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Brunch
Cuisine American
Servings 6 servings
Calories 161 kcal

Ingredients
  

  • 7 large eggs
  • 2 tbsp milk
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 3/4 cup chopped fresh spinach
  • 1 cup chopped ham
  • 1/2 cup shredded sharp cheddar cheese
  • non-stick cooking spray

Instructions
 

Preheat oven to 350℉ and spray a 12×17 inch rimmed baking sheet generously with non-stick cooking spray.

  • In a medium bowl use a whisk to combine eggs, milk, salt and pepper. Whisk until just under the frothy stage. Gently pour mixture into prepared sheet pan. Top evenly with spinach, then ham, and finally cheese.
  • Carefully transfer to the oven and bake for 15-17 minutes or until eggs are no longer jiggly and the center is set. Allow to cool 5-minutes before slicing.

Notes

Tips:
Meat- Use any kind of cooked breakfast sausage, ham, or crisp bacon.
Veggies- Make this a vegetarian meal, or just load up on extra veggies like bell peppers, onions, mushrooms and zucchini. I prefer to sauté the veggies first for the best flavor.
Cheese- Use your favorite cheese like cheddar, swiss, pepper Jack, Colby Jack, parmesan, feta, or goat cheese.
Seasonings- Add your favorite dried or fresh herbs. Seasoning salt, garlic or onion powder add great flavor, or even cayenne pepper for a little heat.
    1. Grease Sheet Pan Well- I find that using a generous amount of cooking spray is enough to keep the eggs from sticking to the pan but you can also use parchment paper for another layer of protection.
    1. Uncooked Veggies- Make sure to use uncooked veggies sparingly so the egg mixture doesn't become watery in the oven. Sautéing the veggies first will eliminate at lot of the moisture.
    1. Allow cooked eggs to cool slightly- Once the sheet pan eggs are done, remove from the oven and allow to cool 5-minutes. This will make slicing much easier.
Freezing Sheet Pan Eggs- Make sure that each square has cooled completely then place in a single layer in a gallon size freezer safe bag. Find a spot in the freezer so the eggs can sit flat and freeze for up to 2 months. When ready to eat, pull out as many individual squares as you want. Wrap in a damp paper towel and place on a microwave safe plate. Heat on high for 60-90 seconds.
 
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.
Nutrition Facts
Serving size: 2 egg squares
Servings: 6
Amount per serving  
Calories 161
% Daily Value*
Total Fat 11g 14%
Saturated Fat 4.5g 23%
Cholesterol 240mg 80%
Sodium 439mg 19%
Total Carbohydrate 1.8g 1%
Dietary Fiber 0.4g 1%
Total Sugars 0.8g  
Protein 13.7g  
Vitamin D 22mcg 108%
Calcium 114mg 9%
Iron 1mg 8%
Potassium 176mg 4%
 
Keyword Cheddar cheese, Eggs, Ham, Milk, Sheet Pan Eggs, spinach