Name: Egg & Veggie Sheet Pan
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 cup diced bell pepper; 1 cup diced zucchini; 1 cup halved cherry tomatoes; 1/2 cup thinly sliced red onion; 1 teaspoon salt; 1 teaspoon black pepper; 8 large eggs; 1/4 cup milk (dairy or non-dairy); 1/2 teaspoon dried oregano or Italian seasoning; 1 cup chopped baby spinach; 1/2 cup shredded cheddar cheese (optional)

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Recipe Information

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information

Calories per serving: 220
Protein: 14g
Carbohydrates: 10g
Fat: 15g
Fiber: 2g
Sugar: 3g
Sodium: 400mg

Why Make This Egg & Veggie Sheet Pan

Egg & Veggie Sheet Pan is a delightful and easy dish that packs a punch of flavor while providing a nutritious meal that’s simple to prepare. Whether you’re a busy parent looking for a quick breakfast option or a health-conscious individual craving a wholesome dinner, this recipe is for you. The vibrant veggies bring both color and nutrition to the table, while the eggs serve as a rich source of protein, making it an excellent choice for any time of the day. Plus, it’s customizable and can easily fit into various dietary preferences!

How to Make Egg & Veggie Sheet Pan

Step 1: Preparation

Preheat your oven to 400°F (200°C). For easy cleanup, lightly grease a rimmed baking sheet with 1 tablespoon of olive oil. This will create a non-stick surface for roasting the vegetables and baking the eggs.

Step 2: Mixing

Spread 1 cup of diced bell pepper, 1 cup of diced zucchini, 1 cup of halved cherry tomatoes, and 1/2 cup of thinly sliced red onion evenly across the baking sheet. Drizzle the vegetables with the remaining olive oil and sprinkle with half of the salt and black pepper. Toss everything gently to ensure the vegetables are well coated.

Step 3: Cooking

Roast the mixed vegetables in the preheated oven for about 10 minutes, or until they start to soften and become fragrant. While they’re roasting, whisk together 8 large eggs, 1/4 cup of milk (dairy or unsweetened non-dairy alternative), the remaining salt and black pepper, and 1/2 teaspoon of dried oregano or Italian seasoning in a large bowl until fully combined.

Step 4: Finishing

After 10 minutes, remove the baking sheet from the oven. Scatter 1 cup of roughly chopped baby spinach over the roasted vegetables, and then pour the egg mixture evenly over the top. If you’re using it, sprinkle 1/2 cup of shredded cheddar cheese on top. Return the pan to the oven and bake for an additional 10 to 12 minutes, or until the eggs are just set but not overcooked. Allow the dish to cool slightly before slicing and serving.

How to Serve Egg & Veggie Sheet Pan

This Egg & Veggie Sheet Pan is incredibly versatile! Serve it warm as a hearty breakfast or brunch option, or let it cool for a quick meal prep solution throughout the week. It pairs beautifully with a side of whole-grain toast or a light salad. For a delightful twist, drizzle with hot sauce or a dollop of Greek yogurt before serving.

How to Store Egg & Veggie Sheet Pan

If you have leftovers (which you will likely want, as this dish is so tasty!), store them in an airtight container in the refrigerator. It will keep well for up to 4 days. For longer storage, consider freezing individual slices wrapped tightly in plastic wrap and then placed in a freezer bag. They can last for up to 2 months; just reheat them in the oven or microwave when you’re ready to enjoy!

Expert Tips for Perfect Egg & Veggie Sheet Pan

Chop Evenly: Ensure all vegetables are cut to similar sizes for even cooking.
Customizable Ingredients: Swap out the veggies based on what you have on hand or what’s in season. Broccoli, asparagus, or even sweet potatoes work great!
Add Protein: For an extra protein boost, consider adding cooked sausage, bacon bits, or diced ham to the mix.
Cheese Options: Experiment with other cheeses like feta, mozzarella, or even goat cheese for varied flavors.
Perfect Baking: Keep an eye on the eggs while baking. You want them just set, not overcooked, for a creamy texture.

Delicious Variations

Mediterranean Style: Incorporate kalamata olives, dried tomatoes, and feta cheese for a Mediterranean twist.
Spicy Kick: Add diced jalapeños or red pepper flakes to the vegetable mix for some heat.
Herb Infusion: Fresh herbs like parsley, basil, or chives can elevate the dish—add them after baking.

Frequently Asked Questions

Can I make this ahead of time?
Yes! You can prepare the dish in advance, bake, and then store it in the fridge. Reheat it before serving.
What if I don’t have a rimmed baking sheet?
You can use any oven-safe dish; just ensure it has edges to hold the egg mixture.
How can I make this suitable for a gluten-free diet?
The recipe is naturally gluten-free, but always ensure that your cheese and any other ingredients are confirmed gluten-free.
Can I use egg substitutes?
Absolutely! You can use a tofu scramble or prepared egg replacements for a vegan version.
What’s a good side to serve with this?
A light side salad or some fresh fruit can complement this dish beautifully and add balance to the meal.

Conclusion

Egg & Veggie Sheet Pan is not only easy to make but also a delicious way to incorporate vegetables into your diet. It’s perfect for any meal of the day and can be customized to suit your personal tastes. Whether you’re feeding a family or just yourself, this recipe proves that healthy can also be tasty! So, roll up your sleeves and give it a try; you might just discover your new favorite go-to dish!