Sheet Pan Scrambled Eggs Recipe
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Jump to RecipeThese sheet pan scrambled eggs are the perfect one-pan breakfast! They are quick, simple, and great to freeze and reheat later. These eggs are loaded with vegetables and are simple to make.
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!
I love a good make-ahead brunch recipe, and these eggs are my go-to. I love cooking things ahead of time to prepare for guests or a larger weekend breakfast. These sheet pan eggs are super easy to make the night before, are hearty and protein-packed, and are great to eat on their own, or to put on a breakfast sandwich!
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.
These Sheet Pan Scrambled 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
Simple Brunch Recipes for the Win!
These sheet pan scrambled eggs are great for a quick cozy weekend breakfast, brunch, or brinner (breakfast for dinner!). They are the perfect recipe for brunch guests, or just for getting the whole family together to enjoy a easy weekend meal.
These eggs are also great for having company over for a holiday brunch as well. Ready in under 30 minutes, these eggs are simple to get on the table, and they will go fast!
What’s in these Easy Sheet Pan Eggs?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Eggs: a great way to get protein in, first thing in the morning
- Milk or water
- Veggies of choice: use whatever keto veggies you have on hand. I usually use onion and bell peppers.
- Cheese – use your favorite, I used shredded cheddar.
Easy & Simple Breakfast Recipes
This delicious and satisfying sheet pan eggs recipe is great for those who are watching their carb intake. You can still have a tasty and filling breakfast without the added starches. I love that the eggs are so flavorful, too – and loaded with delicious vegetables and cheese.
Frozen Vegetable Recipes For the Win!
I used a few frozen veggies for this recipe instead of fresh produce – like the bell peppers. Frozen produce is a great option for finding fresh and flavorful vegetables in the off season. By using freezer ingredients, I can stock up when they are on sale, and use them in all kinds of great dishes.
More Easy Egg Recipes You’ll Love!
Hummus and Eggs on Toast Recipe (High Protein, Vegetarian)
Eggs Baked in Hash Browns Recipe (Vegetarian, Gluten Free)
Easy Peel Hard Boiled Eggs, Perfect Every Time!
Deviled Eggs with Ranch Dressing (Vegetarian, No Mayo)
Share These Sheet Pan Scrambled Eggs with Vegetables!
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Sheet Pan Scrambled Eggs
Equipment
Ingredients
- 16 eggs
- 1 cup milk
- Sea Salt and Black Pepper
- 2 cups sautéed vegetables diced (I used 1 onion, 1 cup bell pepper)
- 1 cup shredded cheese
- 1/2 teaspoon Crushed Red Pepper Flakes
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.
Nutrition
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Great tasting, easy to make, and delicious