Easy Sheet Pan Egg Bake

Cook Time: 20 mins
Yield: 4 servings
Calories: 300
Protein: 21 g

Breakfast meal prep, made effortless. This one-pan egg bake is packed with veggies, seasoned with Philly Cheesesteak Seasoning for a savoury twist, and finished with melty cheddar. Ready in just 20 minutes, it’s perfect for busy mornings, quick lunches, or an easy dinner moment.

Ingredients

½ pint cherry tomatoes
2 cups sliced mushrooms
2 tsp oil
2 cups baby spinach
8 eggs
½ cup milk, your choice
1 pkg Philly Cheesesteak Seasoning
⅓ cup grated white cheddar cheese, or your choice

Toppings (optional): goat or feta cheese

Preparation

Preheat oven to 375° F. Line sheet pan with parchment paper. Slice, halve, or quarter tomatoes based on size. Add tomatoes, mushrooms, and oil to the pan. Toss to combine. Arrange in a single layer. Roast, 5 min.
Meanwhile, coarsely chop spinach. In a large bowl, add spinach, eggs, milk, and seasoning. Whisk to combine.
Remove pan from oven. Carefully pour egg mixture onto pan. Use a spatula to spread the egg mixture and veggies evenly in the pan. Sprinkle with cheese. Bake for 10 min, or until eggs are set and a knife or toothpick in the center comes out clean. Remove from the oven and let cool for 1 min.
Using a flipper, loosen edges. Using the edge of the flipper, cut into slices, gently lift from the liner (it helps to pull the liner slightly as you lift), and plate.