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–+ servings

Sheet Pan Egg Bake

What's better than breakfast? Breakfast made in one sheet pan AND in the oven! Now that is a huge win and it's packed with so much flavor from the sun-dried tomatoes, feta, and spinach. It takes just under 30 minutes from start to end and breakfast plans are booked and busy for the week ahead!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Yields8 servings
Print Recipe Pin Recipe
Servings8 servings

Ingredients

  • 16 large eggs
  • 1/3 cup almond milk
  • 1/2 cup feta cheese, crumbled
  • 3/4 cup spinach, chopped
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt, adjust to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon red pepper flakes
  • 1/4 to 1/2 teaspoon black pepper

Instructions 

  1. Preheat oven to 350°F.
  2. To a large bowl, crack all the eggs in and add the almond milk or any milk of choice.
  3. Whisk together until smooth.
  4. Add the feta cheese, spinach, sun-dried tomatoes, and all the spices. Combine together.
  5. Line a 9x13 baking tray or sheet pan with parchment paper and spray well with oil.
  6. Transfer the egg filling and bake for 15 to 20 minutes until set in the center. Shake the tray/pan and if it does not jiggle in the center, it's done.
  7. Take out of the oven and allow to cool for 10 minutes. Then cut it into individual pieces, 8 to 10, depending how big or small you'd like the serving.
  8. Store any leftovers in an airtight container in the fridge to enjoy throughout the week!

Notes

To reheat, place a piece on a microwave safe plate and heat for 60 seconds to enjoy!

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!