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Sheet Pan Eggs

American · Breakfast · Easy

Sheet Pan Eggs

Total
30 min
Prep
10 min
Serves
6
Calories
255
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Eggs bake in a thin, tender layer with spinach, bell pepper and cheddar. Cut the slab into squares for breakfast sandwiches or a warm brunch plate.

An even layer is the secret to Sheet Pan Eggs that stay tender from edge to center. A rimmed quarter sheet pan gives the egg mixture enough depth to slice cleanly while still cooking quickly.

Use the pan size given and place it on the oven rack before pouring if carrying liquid feels awkward. Finely chopped vegetables soften in the eggs; large pieces can release pockets of water and make uneven squares.

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Method

  1. Heat the oven to 350°F (175°C). Grease a 13-by-9-inch rimmed quarter sheet pan thoroughly with butter, including the corners.

  2. Whisk eggs, milk, salt and black pepper until evenly blended. Fold in baby spinach, red bell pepper and cheddar.

  3. Pour into the prepared pan and distribute the vegetables evenly. Bake for until the center is set, no liquid egg remains and the middle reaches 160°F.

  4. Let stand for , then loosen the edges with a spatula and cut into six portions. Lift each portion gently to keep the bottom intact.

Forkue tips

  • A full-size half sheet pan is too large for this quantity; the eggs would bake into a very thin, easily overcooked layer.
  • Choose cheddar made with vegetarian rennet if you need a vegetarian breakfast.

Storing and reheating

Refrigerate squares for up to 4 days or freeze individually for 2 months. Reheat covered at low microwave power or in a covered dish at 300°F (150°C) until hot.

Kitchen gear

Quarter sheet panTop picks on AmazonWhiskTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

255Calories
18gProtein
4gCarbs
18gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Sheet Pan Eggs: FAQ

Can I make these without milk?

Yes. The eggs will set a little more firmly without milk. Start checking them earlier and remove the pan as soon as the center is fully set.

Why are my eggs watery?

Wet vegetables or an underbaked center can release liquid. Dry the spinach well, dice the pepper finely and check the middle before removing the pan.

How do I store and reheat Sheet Pan Eggs?

Refrigerate squares for up to 4 days or freeze individually for 2 months. Reheat covered at low microwave power or in a covered dish at 300°F (150°C) until hot.

How long does Sheet Pan Eggs take?

About 30 min in total: 10 min prep and 20 min cooking.

What do I need to make Sheet Pan Eggs?

The key ingredients are eggs, milk, butter, baby spinach, red bell pepper and cheddar, plus pantry basics.

Any tips for Sheet Pan Eggs?

A full-size half sheet pan is too large for this quantity; the eggs would bake into a very thin, easily overcooked layer.

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