Sheet Pan Eggs
Start your day on a delicious note with sheet pan eggs that are not just easy to prepare but also packed with flavor. This one-pan dish combines eggs with a colorful mix of vegetables, making it a nutritious and satisfying meal. Ideal for meal prep or serving a crowd, sheet pan eggs can be customized with your favorite ingredients. Let’s dive into this simple yet delightful recipe that will become a breakfast favorite!
Ingredients
– 6 large eggs
– 1 cup spinach, chopped
– 1 bell pepper (red or yellow), sliced
– 1/2 cup cherry tomatoes, halved
– 1/4 cup onion, diced
– Salt and pepper to taste
– Olive oil for drizzling
Servings and Cooking Time
This recipe serves 4. Preparation time is about 10 minutes, with a cooking time of 20 minutes, making it a quick option for breakfast or brunch.
Nutritional Value
Each serving (1/4 of the recipe) contains approximately:
– Calories: 200
– Protein: 14g
– Fat: 14g
– Carbohydrates: 7g
– Fiber: 2g
This information is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat the oven to 400°F (200°C).
2. Grease a large baking sheet with olive oil.
3. Spread chopped spinach evenly across the sheet.
4. Arrange sliced bell peppers and halved cherry tomatoes on top.
5. Create 6 small wells in the vegetable mixture.
6. Crack an egg into each well, being careful not to break the yolk.
7. Season the eggs with salt and pepper.
8. Drizzle a little olive oil over the veggies and eggs.
9. Bake in the preheated oven for about 15-20 minutes, or until eggs are set.
10. Remove from the oven and let cool slightly before serving.
Alternative Ingredients
Feel free to substitute any vegetables based on your preference. Zucchini, mushrooms, or broccoli work well in this recipe. You can also replace eggs with egg whites for a lighter version or use dairy-free cheese for a vegan option.
Serving and Pairings
Sheet pan eggs pair wonderfully with toasted bread or avocado slices. For a heartier meal, serve them alongside crispy bacon or sausages. Fresh fruit or a light salad can also complement this dish nicely.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the oven at 350°F (175°C) for about 10 minutes. This dish can be frozen, but it’s best to consume it fresh for optimal taste and texture.
Cooking Mistakes
– Avoid overcrowding the pan with vegetables, as this can make eggs watery.
– Ensure the oven is fully preheated before baking.
– Crack eggs gently to prevent breaking yolks.
– Adjust cooking time based on your oven’s performance.
– Use a non-stick baking sheet or parchment paper to prevent sticking.
Helpful Tips
– Experiment with different spices to enhance flavor.
– Use fresh herbs for a burst of taste.
– Let the dish cool slightly before cutting for cleaner slices.
– Make it a meal prep option by preparing in advance and reheating.
FAQs
Can I make sheet pan eggs in advance?
Yes, you can prepare sheet pan eggs in advance. Just store them in the fridge and reheat as needed for a quick breakfast option.
What vegetables can I use?
You can use virtually any vegetables you enjoy. Good options include zucchini, broccoli, or mushrooms. Just ensure they are chopped evenly for even cooking.
How do I prevent the eggs from overcooking?
Keep an eye on the eggs while they bake. Remove them from the oven as soon as the whites are set but the yolks are still slightly runny for the best texture.
Can I make this dish vegetarian?
Absolutely! This recipe is naturally vegetarian as it includes only vegetables and eggs. Feel free to add more veggies to suit your taste.
Is this recipe suitable for meal prep?
Yes, sheet pan eggs are perfect for meal prep. You can make a big batch and portion them out for easy breakfasts throughout the week.
Conclusion
Sheet pan eggs are a versatile, nutritious, and easy dish that can brighten any breakfast table. With endless customization options and minimal cleanup, this recipe is perfect for busy mornings or leisurely brunches. Enjoy this delightful meal and make it your own!
Sheet Pan Eggs
Ingredients
- 6 large eggs
- 1 cup spinach chopped
- 1 bell pepper sliced
- 1/2 cup cherry tomatoes halved
- 1/4 cup onion diced
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 400°F (200°C).
- Grease a large baking sheet with olive oil.
- Spread chopped spinach evenly across the sheet.
- Arrange sliced bell peppers and halved cherry tomatoes on top.
- Create 6 small wells in the vegetable mixture.
- Crack an egg into each well, being careful not to break the yolk.
- Season the eggs with salt and pepper.
- Drizzle a little olive oil over the veggies and eggs.
- Bake in the preheated oven for about 15-20 minutes, or until eggs are set.
- Remove from the oven and let cool slightly before serving.
