Print

Sheet Pan Eggs with Vegetables: A Healthy, Low-Carb Breakfast Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 5 reviews

This Sheet Pan Eggs recipe is a delicious, low-carb, and protein-packed breakfast option that is easy to prepare and perfect for meal prepping. With a colorful mix of vegetables and cheddar cheese baked together in a single pan, it offers a wholesome start to your day, combining freshness, flavor, and convenience.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 30-35 minutes
  • Yield: 9 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American, British
  • Diet: Gluten Free, Vegetarian

Ingredients

Egg Mixture

  • 10 Eggs
  • 60 ml (0.25 cups) Milk
  • 2 pinch Sea salt
  • 2 pinch Ground black pepper
  • 60 g (0.5 cups) Cheddar cheese – grated

Vegetables

  • 60 g (2 cups) Spinach – chopped
  • 1 Red bell pepper – diced
  • 10 Cherry tomatoes – sliced
  • 4 Spring onions (Scallions) – sliced
  • 0.5 head Broccoli – chopped into small florets

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 200°C (180°C fan) / 400°F / Gas Mark 6. Lightly oil a large sheet pan or baking tray to prevent sticking.
  2. Mix eggs and seasonings: Crack 10 eggs into a large mixing bowl. Add 60 ml milk, 2 pinch sea salt, and 2 pinch ground black pepper. Whisk the mixture thoroughly until well combined and slightly frothy.
  3. Add cheese and vegetables: Stir in 60 g grated cheddar cheese, 60 g chopped spinach, 1 diced red bell pepper, 10 sliced cherry tomatoes, 4 sliced spring onions, and 0.5 head chopped broccoli. Mix everything evenly to ensure all ingredients are distributed.
  4. Pour into pan and bake: Pour the combined egg and vegetable mixture into the prepared sheet pan, spreading it out evenly. Bake in the preheated oven for 20-25 minutes or until the eggs are fully cooked and firm to the touch.
  5. Cool and serve: Remove the sheet pan from the oven and allow the egg bake to cool for 2-3 minutes. This resting time helps it set and makes slicing easier. Cut into 9 portions and serve warm.

Notes

  • Let eggs sit at room temperature for about 10 minutes before using for a better texture.
  • Ensure vegetables are cut to similar sizes for even cooking.
  • Use a rimmed baking sheet to prevent the mixture from overflowing.
  • Avoid adding too many vegetables to prevent excess moisture and soggy eggs.
  • Let the baked eggs cool slightly before cutting to prevent crumbling.
  • For speed, you can use a blender to whisk the eggs and milk mixture.

Find it online: https://cheftinaskitchen.com/sheet-pan-eggs-with-vegetables-a-healthy-low-carb-breakfast-recipe/