Sheet Pan Eggs {Meal Prep or For a Crowd}
These Sheet Pan Eggs are a quick and easy way to meal prep breakfasts or feed a crowd! Customize them with your favourite veggies.
Servings: 8 servings
Calories: 134kcal
Ingredients
- 2 tbsp butter
- 12 eggs
- 1/2 tsp each salt & pepper
- 1 cup veggies of choice I used mushrooms, red pepper, broccoli and red onions
Optional, to serve
- bagels or English muffins
- Arugula
Instructions
- Preheat oven to 350 F. Add eggs to a large bowl and whisk in salt and pepper. Add veggies of choice, stirring well to combine.
- Grease an 18x13 baking sheet with softened butter, making sure to grease VERY well. Pour in egg mixture, then bake for 20-25 minutes. At the 20 minute mark, stick a toothpick in the center to check doneness. If the center is firm and not liquidy, you are good to take them out.
- Let cool for 2-3 minutes then cut into 8 pieces, then serve between bagels or English muffins with greens of choice for a full meal.
Notes
Nutritional info is for one out of 8 squares, not including bagels/English muffins and arugula.
Try making these sheet pan eggs using egg whites (about 3 cups of egg whites).
Add in some protein like cooked bacon, ham or breakfast sausage.
Store the egg slices in the fridge for up to 5 days. Eat cold or reheat in the microwave for 1-2 minutes.
Freeze this recipe for up to 3 months. Defrost in the fridge overnight then reheat as normal.
Nutrition
Calories: 134kcal | Carbohydrates: 4g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 253mg | Sodium: 272mg | Potassium: 140mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 1599IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg