Wake up to these savory Vegetable and Cheese Sheet Pan Eggs! Simple to make and a great way to use up leftovers in the fridge.
Ok I’ll admit it’s been like a month since I posted a recipe! I think being away for two weeks on vacation gave me a mental block on what recipes I wanted to create and share with you all! But after getting back into our routine I finally felt inspired with this month’s recipe redux theme. This month’s theme is Rise and Shine with a Savory Breakfast and that’s where I got the idea for these Vegetable and Cheese Sheet Pan Eggs.
This recipe is quick, great for the family, or perfect for prepping ahead and having for breakfast all week long. It’s also versatile so you can easily switch up the vegetable, or type of cheese based on your preference or what you have in the fridge. For my recipe I used mushrooms and red peppers for vegetables and cheddar and feta for cheese. The options are endless! I served it on top of some toast and avocado but you could eat as is with some salsa and a piece of fruit.
I also really like this recipe because it makes a smaller batch (6 eggs) than the large 12×17 sheet pan dishes that call for 12 eggs. If you just feeding yourself or a couple people you don’t have a ton of leftovers. With that being said if you do want to make this for a crowd you could easily double the recipe and use a large sheet pan.
I actually ended up serving this for dinner after I cooked it and took pictures! Its definitely a great end of the week, cleaning out the fridge and have only 30 minutes kind of dinner! The hubby and little guy also fully enjoyed it 🙂
- 6 eggs
- 2 tablespoons milk, low fat
- ½ cup red bell pepper(about ½ pepper), thinly sliced
- ½ cup mushrooms, thinly sliced
- ¼ cup shredded cheddar
- ¼ cup crumbled feta cheese
- salt/pepper to taste
- Preheat oven to 350 degrees. Spray a 9x13 sheet pan or baking dish with cooking oil spray.
- In a medium bowl add eggs and milk. Whisk to combine.
- Add egg mixture to greased pan and let spread out evenly.
- Sprinkle vegetables and cheese evenly over top.
- Bake in preheated oven for 15 minutes or until eggs are set.
*Note: this recipe recommends 3 servings for a full meal (2 eggs per serving). Depending on your hunger and what you serve it with this dish could easily serve up to 6 (1 egg per serving).
Love make ahead savory breakfast ideas? Then check out my Caprese Egg Cup Sandwich recipe.