These Sheet Pan Eggs are a healthy breakfast with less than 4 net carbs per serving. With these step-by-step instructions, you can easily prepare a delicious breakfast that provides enough to feed a crowd!
A healthy, low carb breakfast can be a challenge when following a low carb or keto diet. Especially when cooking for a larger group! We love this recipe because it is a healthy breakfast option packed full of flavorful vegetables and protein. It provides 6 servings, so it is perfect for a larger family or small gathering.
This recipe is also great for the picky eaters in your house. When preparing for kids, you can make it even better by using a cookie cutter to cut the eggs into fun shapes. Your kids can get a healthy serving of protein and vegetables and have a fun time doing it! While this recipe is a perfect choice for serving a larger group, it also works well to cut into smaller servings and then add to a biscuit, bagel, chaffle, etc. It freezes and reheats well so you can even make this ahead of time and thaw servings out as needed.
Why You Will Love This Recipe
- Kid-Friendly. This is a perfect, kid-friendly breakfast recipe. Make it even more fun by using a cookie cutter to cut out fun shapes!
- Easy. This recipe only requires a couple simple steps and a few common pantry staples.
- Make ahead of time. This recipe freezes well and can easily be made ahead of time. With 6 servings, there should enough for a large family breakfast or small gathering.
Here’s a quick overview of what you’ll need for this recipe. Find exact measurements at the bottom of the page in the printable recipe card.
- Cooked sausage: You can use pork or turkey sausage (personal preference)
- Vegetables: red bell pepper, Roma tomato, baby spinach, and green onion
- Large eggs: You can use egg whites if on a low cholesterol diet. Use 2 egg whites for every 1 egg in the recipe
- Whole milk or heavy cream: You will need to use heavy cream if on a keto diet
- Spices: garlic powder, onion powder, salt, black pepper
- Shredded cheddar cheese: we prefer shredded cheddar for the flavor and color but you can choose a different cheese flavor if you prefer
How to Make Sheet Pan Eggs
Preheat oven to 350 degrees and generously grease a half-sheet baking sheet (13×18) with cooking spray. Arrange the cooked sausage, bell pepper, tomato, spinach, and green onions evenly around the baking sheet. This is a great recipe to customize so feel free to change things up and add different veggies you love.
In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper. Pour the mixture over the vegetables. Then, using a spatula or spoon, evenly distribute the egg mixture. Top with the cheddar cheese.
Bake for 18-22 minutes, until the eggs are set and cooked through in the middle. Then cut into squares, and you are ready to serve!
Storage and Reheating Instructions
- Reheating Instructions: You can easily reheat the eggs in the microwave. Reheat for about 30 second then in 15-second increments until heated to your desired level.
- Refrigerator Storage: Cut into individual servings then allow to cool completely. You can then store the eggs in the refrigerator for up to 3 days in an airtight container.
- Freezer Storage: First, cut the leftover eggs into individual servings and wrap with plastic wrap. Then you can place the leftovers in a freezer safe container and store in the freezer for up to 3 months.
What to Serve with this Recipe
This recipe can be served alone, but we love to serve it with a low carb biscuit or chaffle. Here are some of our favorites below:
- Sausage Cheddar Biscuits: Made with sausage and loaded with flavor and have less than two net carbs each. Pair with scrambled eggs and enjoy the perfect keto breakfast!
- Ham and Cheese Chaffles: Only 5 ingredients and about 1 net carb each! This is the perfect easy keto breakfast or snack recipe!
- Keto Bagels: At about 3 net carbs this is a gluten free, keto-friendly bagel recipe you will love!
- Jalapeno Cheddar Chaffles: Perfect for keto meal prep! Each crispy, cheesy waffle has just 1.5 net carbs!
- Ham and Cheese Biscuits: Each soft, fluffy biscuit is loaded with cheese and ham and is less than 2 net carbs!
Tips and Tricks
- The importance of generously greasing the pan can’t be overstated for this recipe to avoid sticking.
- If preparing for kids, use cookie cutters to cut out fun shapes.
- Customize the eggs by adding or subbing bacon, ham, or another protein.
- Don’t use more veggies than called for in the recipe. Excess veggies can create too much moisture in the mixture.
- To avoid making a mess, set the baking sheet on a pulled out oven rack before adding the egg mixture. Then carefully slide the oven rack back into the oven to bake once the mixture is added.
- This recipe is ideal for a gathering, but you can also cut into smaller squares to place on a biscuit, chaffle, bagel, etc.
- If you don’t have a half-sheet baking sheet, divide this recipe between 2 smaller baking sheets.
Sheet Pan Eggs FAQ
Yes, this recipe is gluten free when prepared as described.
The eggs are done when they have fully set. If unsure, you can test to see if the egg mixture still jiggles in the middle. Once done it should not. You could also test with a toothpick. When fully set, the toothpick should still be clean when removed from the eggs.
Yes, wrap individual servings with plastic wrap then store them in a freezer safe container for up to 3 months.
Other Sheet Pan Recipes
- Keto Sheet Pan Chocolate Chip Cookies
- Sausage Veggie Sheet Pan Dinner
- Garlic Butter Salmon and Broccoli Sheet Pan Dinner
- Sausage Broccoli Cheddar Sheet Pan Dinner
Sheet Pan Eggs
- 1 lbs cooked sausage pork or turkey
- 1 red bell pepper diced
- 1 Roma tomato diced
- 1 cup chopped baby spinach
- ¼ cup chopped green onion
- 12 large eggs
- ¼ cup whole milk OR heavy cream if keto
- 1 tsp garlic powder
- ¾ tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- 1 cup shredded cheddar cheese
- Preheat oven to 350 degrees and generously grease a half-sheet baking sheet (13×18) with cooking spray.
- Arrange the cooked sausage, bell pepper, tomato, spinach and green onions evenly around the baking sheet.
- In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper. Pour the mixture over the vegetables, using a spatula or spoon to evenly distribute the egg mixture. Top with the cheddar cheese.
- Bake for 18-22 minutes, until the eggs are set and cooked through in the middle. Cut into squares and serve!
- If you don’t have a half-sheet baking sheet, you can divide this recipe between 2 smaller baking sheets (but not standard baking sheets). This is the pan I used.
- Generously greasing the pan is 100% necessary so the eggs don’t stick. I would also recommend using a nonstick baking sheet if possible.
- Leftovers keep well in the fridge for up to 3 days. You can also cut the omelet with cookie cutters for fun shapes for the kids!
- Feel free to sub in bacon or ham instead of sausage.