Vegetable Egg Sheet Bake
Servings: 8–10
Prep time: 15 minutes
Cook time: 25–30 minutes
Ingredients
- 12 large eggs
- ½ cup (120 ml) milk (dairy or unsweetened plant-based)
- 1 cup shredded cheddar or mozzarella cheese (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 1 tablespoon olive oil
Vegetables (about 3 cups total):
- 1 cup baby spinach, chopped
- 1 red bell pepper, diced
- 1 small zucchini, diced
- ½ cup mushrooms, sliced
- ¼ cup red onion, finely diced
- 2 green onions, sliced
Equipment
- Rimmed baking sheet or 9×13-inch baking pan
- Parchment paper or cooking spray
Instructions
- Preheat the oven to 375°F (190°C).
- Line the baking sheet or baking pan with parchment paper and lightly grease it.
- In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, onion powder, and paprika until smooth.
- Stir in the cheese (if using).
- Spread the chopped vegetables evenly over the prepared pan.
- Pour the egg mixture evenly over the vegetables.
- Bake for 25–30 minutes, or until the center is set and a knife inserted comes out clean.
- Let cool for 5–10 minutes before slicing into squares.
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the refrigerator.
Reheating
- Microwave: 30–60 seconds per slice.
- Oven: 350°F (175°C) for 8–10 minutes.
Variations
- Add cooked turkey sausage, chicken, or ham for extra protein.
- Use feta, Swiss, pepper jack, or goat cheese instead of cheddar.
- Add broccoli, asparagus, kale, cherry tomatoes (seeded), or corn.
- Make it spicy with chopped jalapeños or a pinch of red pepper flakes.
Nutrition (Approximate, per serving if cut into 8 pieces)
- Calories: 180
- Protein: 14 g
- Fat: 12 g
- Carbohydrates: 4 g
- Fiber: 1 g
