Sheet Pan Frittata

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Do you ever find yourself struggling to decide what to cook for breakfast when you have a bunch of people over for the holidays? We totally get it!

Well, here’s a fantastic solution – a Sheet Pan Frittata that’s not only super easy to make but also serves 12 people. The best part? You can mix and match your favorite veggies and cheese. In ours, we’ve got crispy hash browns, red onion, bell pepper, spinach, and loads of feta.

And guess what? This recipe isn’t just for holidays; it’s perfect for meal prep too! Whip it up at the start of the week, cut it into squares, and pop it in the fridge for a quick, healthy breakfast every day.

For a hassle-free breakfast for a big crowd or a week of meal prep, try out this simple and quick Sheet Pan Frittata! Throw in crispy hash browns, onion, pepper, spinach, and feta, or go wild with your favorite ingredients.

Sheet Pan Frittata

Prep Time 15 minutes
Cook Time 20 minutes
Course Breakfast
Servings 12


  • 3 tbsp oil or butter divided
  • 16 oz frozen hash browns
  • 1 red onion thinly sliced
  • 1 large bell pepper sliced into strips
  • 5 oz spinach 1 small box
  • 18 large eggs
  • 1 cup milk
  • 2-2 ½ teaspoon coarse kosher salt adjust if using table salt
  • ¾ tsp black pepper
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 7 oz feta cheese crumbled
  • Optional: ½-1 teaspoon red pepper flakes for topping


  • Preheat your oven to 375˚F. Consider lining a large baking sheet with parchment paper if it’s not nonstick.
  • Heat 2 tablespoons of oil or butter in a skillet over medium heat. Once hot, add hash browns and cook for about 10 minutes until crispy.
  • In a separate skillet, heat the remaining 1 tablespoon of oil, add onion, and cook for 1 minute. Then, add bell pepper, cook for 2-3 minutes until softened, and toss in spinach until wilted. Remove from heat.
  • Whisk eggs, milk, salt, pepper, garlic powder, onion powder, oregano, and parsley in a large bowl.
  • Spread the cooked vegetables (including hash browns) and ⅓ of the feta on the sheet pan. Pour the egg mixture over and stir gently. Sprinkle the remaining feta on top and add red pepper flakes if desired.
  • Bake for 20 minutes or until the eggs set. Let it cool a bit before slicing and serving.


  • **Prep ahead of time:** Cook the veggies 2-3 days before assembling the frittata. When ready to bake, whisk up the eggs, pour into the pan, and bake!
  • **Storage:** Keep leftovers in an airtight container in the refrigerator for up to 4 days.
  • **Freezer storage:** Slice into squares, wrap individually, and freeze for up to 3 months. Reheat at 275˚F for about 20 minutes.
  • **Make it dairy-free:** Use nondairy milk, like oat milk.
  • **Hash browns:** Opt for unflavored frozen hash browns without added salt or seasonings.
  • **Vegetables:** Get creative! Try it with broccoli, kale, squash, zucchini, tomatoes, or any veggies you love.

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