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overhead of squares of vegetable frittata on a white serving platter.
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Sheet Pan Frittata

These Sheet Pan Eggs are a breakfast prep dream-come-true! They come together with your favorite veggies, cheeses, and meats to create a hearty egg frittata. Enjoy as-is with your favorite breakfast side dishes or meal prep and make into freezer breakfast sandwiches!
Course: Breakfast
Servings: 12 pieces

Ingredients

  • 12 eggs
  • 1/2 cup milk I use non-dairy
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder or granules
  • 1/2-1 cup cheese optional
  • 3 cups veggies/cooked breakfast meat your choice! (see note)

Instructions

  • Heat oven to 350°F. Rub a quarter rimmed sheet pan (13 x 9 x 1 inches) with avocado oil or olive oil (don't forget the sides). Next, line with parchment paper and press out any bubbles. Spray again with cooking spray (I use avocado oil spray with no added ingredients).
  • In a large bowl whisk together eggs, milk, garlic granules, salt and pepper.
  • If adding veggies or breakfast meat, pre-cook meats and roast veggies, then combine any well-chopped ingredients into your egg mixture, and whisk until combined.
  • Pour the mixture into the prepared baking sheet pan and carefully transfer to the oven.
  • Bake for 15 minutes, or until the eggs are a bit puffy and well set (15-20 minutes depending on your oven!). Remove from oven and serve with any additional toppings you like. A knife inserted in the center should come out clean. Let sit and cool before slicing and serving.

Notes

  • Breakfast Meats. You can use any combination of meat and veggies you love! Try cooked and crumbled bacon, diced ham, or breakfast sausage. 
  • Veggie Tip! I love using sliced onion, broccoli florets, spinach, grape tomatoes, bell peppers, mushrooms, and the list goes on. Whatever you use, you will need a total of 3 cups. Be sure that you're pre-cooking veggies before adding them to the egg mixture. This helps rid them of excess water so you don't end up with a watery  frittata. The only veggie you won't want to pre-cook is the spinach!
  • Grease, line, then grease again. Before you add the eggs to the pan, I recommend greasing it well using avocado oil or olive oil, lining it firmly with parchment paper, then greasing it another time with a layer of cooking spray. These extra steps are so worth it with how easily they come off of the pan after baking.
  • Move with care. Be super careful when you're transferring the sheet pan with eggs to the oven. It can be easy to spill the running eggs over the edges if you're not cautious.

Nutrition

Serving: 1piece