Sheet Pan Egg Bake

Posted on

Guess what’s even better than regular breakfast? Breakfast that’s cooked all at once in the oven! Imagine the convenience and deliciousness of eggs, spinach, sun-dried tomatoes, and feta cheese all baked together in a single pan. It’s like hitting the jackpot of breakfasts, and it’s bursting with flavor!

Sheet Pan Egg Bake

Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8

Ingredients

  • 16 large eggs
  • 1/3 cup almond milk
  • 1/2 cup crumbled feta cheese
  • 3/4 cup chopped spinach
  • 1/2 cup chopped sun-dried tomatoes
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt adjust to your liking
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon red pepper flakes
  • 1/4 to 1/2 teaspoon black pepper

Instructions

  • Preheat your oven to 350°F.
  • Crack all the eggs into a large bowl and add the almond milk (or any milk you prefer). Whisk until smooth.
  • Stir in the feta cheese, spinach, sun-dried tomatoes, and all the spices until everything is well combined.
  • Line a 9×13 baking tray or sheet pan with parchment paper and spray it well with oil.
  • Pour the egg mixture onto the tray and bake for 15 to 20 minutes until the center is set. Give the tray a shake – if the center doesn’t jiggle, it’s ready!
  • Once out of the oven, let it cool for 10 minutes before cutting it into individual servings, about 8 to 10 pieces.
  • Any leftovers can be stored in an airtight container in the fridge for easy breakfasts throughout the week!

Notes

To reheat, simply place a piece on a microwave-safe plate and heat it for 60 seconds. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating