Sheet Pan Eggs

Sheet Pan Eggs, Step by Step

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1. Heat the oven to 180°C / 350°F (160°C / 320°F fan). Line a 33 x 23 cm rimmed baking sheet with baking parchment and brush it with the olive oil.

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2. Whisk the eggs, almond milk, salt and pepper in a large jug until no streaks of white remain.

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3. Scatter the spinach, red pepper and spring onions over the lined tray, then pour the eggs over them. Sprinkle with the cheddar.

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4. Bake for 18 minutes, until the eggs are set and the middle no longer wobbles. Leave to stand for 5 minutes, then cut into six squares.

   Mark done Start 18 min timer

Small Things That Help

• Squeeze the spinach in a clean tea towel if it was washed wet; extra water pools under the eggs.
• Check at 15 minutes if your oven runs hot, since overbaked egg turns dry and slightly green at the edges.
• Cool the squares completely before you box them, otherwise condensation makes them watery.

Swaps and Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

What Goes With Sheet Pan Eggs

• A wholegrain tortilla
• Cherry tomatoes
• Sliced avocado
• Hot sauce

Storing & Reheating Sheet Pan Eggs

Keeps in the fridge for up to 4 days in a covered container. Reheat in the microwave for 45 seconds.

Sheet Pan Eggs FAQ: Common Questions

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.