These 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 paleo, keto, Whole30 complaint, and 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 healthy 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! You can see all my breakfast and brunch recipes on The Herbeevore here, and also if you are heading to a brunch at someone else’s home check out my brunch hostess gift guide for simple gift ideas the host will love!
What’s in these paleo and keto sheet pan eggs?
I stock up on organic produce with Misfits Market – they have a fantastic selection of in-season fruits & veggies, healthy pantry items, and great food finds for a fraction of grocery store prices! You can get $10 off your first $30 box by clicking here!
- 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.
Keto, Low Carb, and Paleo Breakfast Recipe
This delicious and satisfying sheet pan eggs recipe is great for those who are watching their carb intake. You can still have a healthy and filling breakfast without the added starches. I love that the eggs are so flavorful, too – and loaded with delicious vegetables and cheese. You can see all my low carb & keto recipes here!
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.
It saves me a trip to the store, and I can add amazing veggies right into the recipe. Frozen vegetables are often picked at peak ripeness, so they are a much better option than canned. Check out all my recipes that use Freezer Ingredients on The Herbeevore – great for those nights when you want dinner ready fast! And check out my Top 125 Plant-Based Pantry Staples for long-lasting staples that I always keep on hand.
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)
Get the Same Ingredients for These Sheet Pan Scrambled Eggs with Vegetables!
As always, if you make this keto and paleo sheet pan eggs recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Sheet Pan Scrambled Eggs
Equipment
- Sheet Pan
Ingredients
- 16 eggs
- 1 cup milk
- Himalayan Sea Salt and Pepper to Taste
- 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.
Notes
Save Money on Fresh Groceries & Pantry Staples!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell produce & pantry staples (even wine!) at a super discounted price. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! Give Misfits Market a look if you haven’t tried it yet, I highly recommend it!Nutrition
Or tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!
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