Sheet Pan Scrambled Eggs
Kelly Jensen
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!
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Breakfast, Make Ahead Meals
Cuisine American
Servings 8 servings
Calories 224 kcal
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
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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.
Calories: 224 kcal Carbohydrates: 4 g Protein: 17 g Fat: 13 g Saturated Fat: 5 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 4 g Trans Fat: 0.03 g Cholesterol: 342 mg Sodium: 254 mg Potassium: 306 mg Fiber: 1 g Sugar: 2 g Vitamin A: 3660 IU Vitamin C: 6 mg Calcium: 173 mg Iron: 2 mg
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