Sheet Pan Egg Bake
- 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!
