Sheet Pan Eggs

Sheet pan eggs are not only fluffy and full of flavor, but the best way to meal prep eggs or feed a crowd! Add your favorite mix-ins and serve as-is or use them to make breakfast sandwiches or as a topping for avocado toast!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Keyword: baked eggs, sheet pan eggs

Servings: Servings

Author: Alyssa Rivers

Ingredients

12 large eggs
½ cup heavy whipping cream
8 slices bacon
1 red bell pepper, chopped
¼ cup green onions, sliced
salt and pepper to taste
additional green onions for topping
½ cup spinach, chopped

Instructions

Preheat the oven to 350 degrees Fahrenheit and prepare a sheet pan by spraying it with non-stick cooking spray and lining it with parchment paper then spraying it down with non-stick cooking spray again.
In a large bowl, whisk together the eggs and heavy whipping cream. Set aside.
Heat a skillet over medium high heat, cook the bacon until it has reached the desired doneness. Remove the bacon from the pan and set it on some paper towels to cool. Chop the cooled bacon into bits.
Remove most of the bacon grease from the pan, leave about 1 tablespoon. Add the chopped bell pepper to the pan and sauté until it is tender and just begins to brown.
Add the bacon bits, cooked bell pepper, green onions, spinach, and salt and pepper to the egg mixture. Whisk everything together.
Pour the egg mixture into the prepared pan and bake it for 12-15 minutes or until the eggs are thoroughly cooked through.
Remove from the oven, cut into sections and enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 4 days, or in the freezer up to 2 months.

You can customize the fillings in these eggs any way you want, cooked and crumbled breakfast sausage, jalapeños, or diced tomatoes would make great additions!

Nutrition

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