Simple Sheet Pan Eggs
This recipe is a favorite for easy meal prep and is highly adaptable to use whichever seasonal vegetables you have on hand.
Ingredients
- 6 large eggs
- ½ cup egg whites
- 2 tablespoons heavy cream or whole milk
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- dash of hot sauce
- ½ cup frozen mushrooms can also use fresh mushrooms
- 1 medium zucchini ends trimmed and diced into fine diced pieces
- 2 cups of chopped spinach or other dark leafy greens
- ½ yellow onion diced
- ½ cup grated Gruyère
- 2 tablespoons unsalted butter
- 1 tablespoon roasted cherry tomatoes could also use fresh here; see note below
Instructions
Preparing Sheet Pan Egg Mixture
- Preheat oven to 375 degrees Fahrenheit. Line a rimmed baking sheet with 2 overlapping pieces of parchment paper, making sure the sides of parchment cover the rimmed edges of baking sheet. Spray with cooking spray and set to the side while you prepare your egg mixture.
- In a large nonstick skillet, heat 2 tablespoons unsalted butter over medium heat. Once melted, add in your onions and allow them to caramelize, stirring occasionally, about 7 to 10 minutes. Onions should be fragrant and brown, but not burnt. Scoop onions into a prep bowl and set to the side.
- To the same skillet, add in your zucchini and frozen mushrooms and allow veggies to cook until softened and liquid evaporates, about 7 to 10 minutes. Add your greens and cook until wilted. While the veggies cook, prep your egg mixture.
- In a large bowl, whisk your eggs, egg whites, hot sauce, salt, pepper, and milk—or cream—until frothy. Set aside and grate your cheese in a small bowl. Set to the side and begin assembling your sheet pan eggs.
Assembling Sheet Pan Eggs
- Spread out your caramelized onions as the base layer on your parchment lined baking sheet.
- Add your zucchini, mushroom, tomato, and spinach mix then use a spatula to spread out evenly with the onions. Sprinkle your cheese evenly across the veggies.
- Place the baking sheet on center rack of oven, with the center rack pulled halfway out. Whisk your egg mixture once more to re-incorporate all ingredients, then gently pour directly onto the prepared baking sheet. Carefully push the center rack back into the oven fully.
- Bake the eggs for 15 to 20 minutes until the center is set and not jiggly. Remove from oven.
- Cool 5 to 10 minutes before slicing into squares to serve. Store leftover eggs in a container in the fridge for up to 3 days.
Notes
Note: if using fresh cherry tomatoes, cook with zucchini and mushrooms until softened and juices are released. You want to do this to ensure your eggs aren’t too runny or liquidy upon baking in oven.
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