Sheet Pan Eggs
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!
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees and generously grease a half-sheet baking sheet (13x18) 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!
Notes
- 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.
Nutrition
Serving: 1/6 of panCalories: 250kcalCarbohydrates: 4.3gProtein: 19.4gFat: 16.8gCholesterol: 397.8mgSodium: 723.3mgFiber: 1gSugar: 2.3g
Tried this recipe?Let us know how it was!