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Sheet pan roasted veggie egg bake with colorful vegetables and eggs

Sheet Pan Roasted Veggie Egg Bake

A colorful and nutritious egg bake filled with fresh vegetables, perfect for breakfast or any meal of the day.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 6 large eggs
  • 1 cup milk
  • 1 cup diced bell peppers
  • 1 cup diced zucchini
  • 1 cup diced onion
  • 1 cup spinach
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup shredded cheese (optional)

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, whisk together the eggs and milk.
  3. Add salt, pepper, garlic powder, and onion powder to the egg mixture.
  4. Stir in the diced bell peppers, zucchini, onion, and spinach.
  5. Pour the mixture onto a greased sheet pan.
  6. If desired, sprinkle cheese on top.
Cooking
  1. Bake for 25-30 minutes or until the eggs are set and the top is golden.
  2. Let cool slightly before slicing into squares and serving.

Notes

You can serve this egg bake warm, straight from the oven. It pairs well with toast, avocado, or a dollop of salsa on top. It’s great for breakfast but can also make an excellent lunch or light dinner. Store any leftovers in an airtight container in the refrigerator for up to three days. You can reheat individual squares in the microwave.