Keto Sheet Pan Eggs (Paleo, Whole30, Vegetarian, Low Carb)

These keto sheet pan eggs are the perfect make ahead breakfast!  They are  quick, simple, and great to freeze and reheat later! Easy protein for a morning meal, brunch, or to add to a breakfast sandwich. Great for meal prep, batch cooking, or making ahead for an easy breakfast or brunch!

These Keto Sheet Pan Eggs are:

  • Protein-packed
  • Versatile: use whatever vegetables you have on hand
  • Easy to make
  • Prefect for meal prepping, batch cooking, or making ahead for company
  • Paleo
  • Whole30 approved
  • Vegetarian

These eggs are my make-ahead brunch savior! I love cooking things ahead of time to prepare for having the gals over for a mimosa-fueled weekend breakfast. These sheet pan eggs are super easy to make the night before, are healthy and protein-packed, and are great to eat on their own, or to put on a breakfast sandwhich!

The best part about the eggs is that they are freezer-friendly, and taste just as good re-heated later in the week! Talk about an easy breakfast on the go!

Whats in these sheet pan eggs?

  • Eggs: a great way to get protein in, first thing in the morning
  • Milk or cream
  • Veggies of choice: use whatever keto veggies you have on hand
  • Cheese (optional)

As always, if you make keto sheet pan eggs be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!

Perfect Sheet Pan Eggs (Keto, Paleo, Whole30, Vegetarian)

The perfect make ahead breakfast is easy, quick, and great to freeze and reheat later! Easy protein for a morning meal, brunch, or to add to a breakfast sandwich. Great for meal prep, batch cooking, or making ahead for an easy breakfast or brunch!
0 from 0 votes
Prep Time 5 mins
Cook Time 20 mins
Course Breakfast, Make Ahead Meals
Cuisine American
Servings 9

Ingredients
  

  • 18 eggs
  • 1 cup milk
  • Salt and Pepper to taste
  • 2 cups sautéed vegetables diced (I used 1 onion, 1 bell pepper, and 2 tomatoes)
  • 1 cup shredded cheese optional

Instructions
 

  • Set oven to 350 degrees Fahrenheit. Get a large sheet pan with a tall edge (over 1 inch) and spray with cooking oil.
  • In a large bowl, crack eggs and add milk. Scramble and add salt and pepper.
  • Add the eggs to the sheet pan, and sprinkle the sautéed veggies right on top. Add cheese, is using. Bake for 12-15 minutes, until eggs are cooked.
  • Enjoy warm or let cool, slice, and freeze for breakfasts later in the week.
Keyword Keto Breakfast, Low Carb Breakfast, Sheet Pan Meals
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

 

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