Sheet Pan Egg Bake

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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

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


  • 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


  • 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!


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

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