Cooking · Food · foodie · Healthy · Recipe

{sheet pan eggs}


The ultimate breakfast meal prep.

Or you could feed a crowd.  That is, if you’re down to share.

12 servings can be prepped, cooked and ready for your busy mornings.

Want to know what else?  This breakfast comes in at 121 calories per serving.  (I entered each ingredient in

Honestly, I’ve never meal prepped breakfast till now.  Anddd I CAN promise, this wont be the last time.

It’s genius!

I totally copied this idea from the Inspiralizer chick on instagram.  Gotta give proper creds.  I waited patiently for her to post the recipe after watching it on insta stories.  Googled it.  Nothing.  Finally messaged her, only to find out she will not be sharing the recipe till her new cookbook is released.

Aint nobody got time for that.

Especially this egg lover.

So I gave it a shot.

And it’s equally unbelievably easy + delicious.

If you follow me on insta stories, then you know I’m a weekly veggie roaster.  I grab all the veggies in my fridge.  Chop.  Add olive oil + salt +pepper + Italian seasoning.  It’s so simple.  I make veggie + chicken burito bowls.  Throw them over my salads.  And the newest….with eggs.  Yumm!!


Here’s what you’ll need:

  • 12 eggs
  • 3 tablespoons milk (water or cream work too)
  • 1 bell pepper, sliced
  • 1 zucchini, sliced
  • 1 sweet potato, cubed
  • 1/2 pint cherry tomatoes, halved
  • 1 bunch of asparagus, trimmed and halved
  • 12 mushrooms, sliced
  • 1/2 red onion, sliced
  • 3 tablespoons olive oil (Seka Hills, obvi)
  • 1/2 cup shredded mozzarella cheese (any cheese will do the trick)
  • 1 1/2 teaspoons salt, divided
  • 3/4 teaspoon pepper, divided
  • 1 1/2 teaspoons Italian seasoning


Note: you can use ANY variety of veggies and seasonings.  Anything goes with this recipe.  Roast your veggies the day before and whip this up in less than 20 minutes.  


Here’s what you do:

Preheat oven to 450 degrees.

In a large bowl toss together all your chopped veggies + 1/2 teaspoon salt + 1/4 teaspoon pepper + Italian seasoning + olive oil.

On a foil lined rimmed baking sheet, spread veggies in a single layer.  Roast veggies for about 20 minutes, until tender and slightly charred.  Stirring halfway through.

Allow veggies to cool.

Reduce oven temperature to 300 degrees.

In the same large bowl, whisk together eggs + milk.  Add roasted veggies + shredded cheese.  Season with remaining 1 teaspoon salt + 1/2 teaspoon pepper.

Using the same rimmed baking sheet, generously spray all sides + corners with cooking spray.  Pour egg + veggie mixture.  Shake the pan to distribute evenly.

Bake for 14-16 minutes.  Or until eggs are set.

Slice into 12 pieces.

Top with your favorite toppings.  Salsa + avocado slices are the only way to go.


I almost demolished this entire recipe.  With the exception of two pieces I shared with my mom.  I wanted to see if I was dreaming…or if it was really a slam dunk.

The verdict:  SLAM DUNK!

Just ask my Mom!

This store nicely in the fridge for about a week.  I tested it!!!






Look at that!  Egg + veggie perfection!



I enjoyed my sheet pan eggs like this just about every morning.  Heated in the microwave for about 30 second.  Topped with a tablespoon of salsa and a couple of slices of avocado.

Breakfast is served in less than a minute!

And it’s

Oh, and its healthy AF too!



Then on hangover mornings when you need some carbs.  I highly recommend this:

My new Dave’s Killer Bread obsession is real.  Pedrick Produce sells it for $1.99!  That’s a helluva deal, if you’re familiar with this brand.

Avocado toast with a slice of sheet pan egg on top!  Bam.  Carb-a-licouse.  You’re belly will thank you.  But, I can’t do shit for your pounding headache 🙂


Try it out.

Let me know what you think.

Please share your veggie combos…always looking for new fun veggies to add to my weekly roast.


xoxo stacyb

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