Sheet Pan Eggs

 Sheet Pan Eggs

With these sheet pan eggs, you can cook a dozen eggs at one go, eliminating all that time standing in front of the stove. Make a batch, cut into squares and have a ready-made breakfast for a whole week. They slice up perfectly and are thin enough to layer in breakfast sandwiches, too!


  • 12 large eggs
  • ½ cup chopped mixed bell peppers
  • ¼ cup chopped chives (over small cut up veggies of choice)
  • Salt and pepper, to taste


  1. Preheat the oven to 350°F.
  2. Grease a 12×17 rimmed baking sheet with coconut oil or spray
  3. In a large bowl, whisk the eggs with salt and pepper until frothy. Add the mixed bell peppers and chopped chives.
  4. Pour the mixture into the prepared sheet pan, and bake for 12-15 minutes or until set.
  5. Remove from the oven and let cool slightly. Cut into squares and serve.