Sheet Pan Eggs with Bacon and Vegetables

Start your morning off right with these delicious sheet pan eggs. This delightful combination of eggs, spinach, and bacon will surely be a breakfast hit.

This easy sheet pan recipe makes a hearty breakfast with little meal prep. You only need to place the ingredients on a rimmed baking sheet and cook them in the oven.

Our recipe combines baked eggs in a sheet pan with meat and vegetables for a well-rounded meal. We add bacon, spinach, broccoli, and tomatoes. But you can change the ingredients to suit your preferences.

Instead of bacon, you can bake sausage or ham in the pan. You can also change the vegetables to other favorites like squash, zucchini, or asparagus. No matter what you choose to include, you'll have a flavorful breakfast that you can quickly whip up in no time.

Ingredients

The primary ingredients for the recipe are eggs. All the other ingredients can be changed to suit.

Here are the ingredients that we use in the sheet pan eggs recipe:

• bacon
• baby spinach
• eggs
• cherry tomatoes
• broccoli

Scroll down to the recipe card for quantities used.

Instructions

To start, preheat the oven and gather your ingredients. Then, line your baking sheet with foil or a silicone mat to make cleanup easier.

Separate the slices of bacon and arrange them evenly spaced on the prepared sheet pan.

Bake the bacon until cooked but pliable.

Arrange the cooked bacon into a square on the baking sheet. Fill the bacon square with spinach leaves. Then make 4 holes in the and crack an egg into each.

Sprinkle the tomato halves and broccoli around the eggs on the baking sheet. Bake until the eggs are set to the desired doneness.

Variations

There are endless possibilities for customizing sheet pan eggs to suit different tastes and dietary restrictions. Here are a few examples.

• Vegetarians can omit the bacon and add extra veggies like mushrooms or red bell peppers.
• Add some spices. Try sprinkling paprika and garlic powder, or add cumin and chili powder for a Mexican-inspired flavor profile. If you like spicy food, add a dash of red pepper flakes.
• Those who prefer a heartier breakfast can include diced potatoes or sweet potatoes.
• Leave the yolks out and use only egg whites to lighten things up.
• Try it with scrambled eggs. Whisk the eggs together and pour the egg mixture into biscuit rings on the pan.
• Make it cheesy by sprinkling on shredded cheese before baking. Cheddar cheese is a classic option.

You can even make eggs over hard by flipping them in the middle of the cook time.

Tips

Here are some pro tips to get the best results.

• Preheat the Oven. Allow the oven to fully preheat before placing your rimmed baking sheet in the oven.
• Line your baking sheet to prevent sticking. Foil, parchment paper, or a silicone mat works better than cooking spray to keep the eggs from sticking to the pan.
• Avoid Overcooking or Undercooking. You need to keep an eye out for when the eggs are done. Cooking time can vary depending on the egg size and how many you cook. A good rule of thumb is to begin checking them at around five minutes.

Serving suggestions

You can serve a slice of toast on the side with a little butter or jam. Air fryer home fries go well with sheet pan eggs too.

For a little healthy fat, try adding sliced avocado to your plate. It pairs well with the salty bacon and savory veggies. A side of fresh fruit like berries, sliced peaches, or melon can add a pop of color and sweetness

If you have any leftover sheet pan eggs, don't throw them away. There are many ways to repurpose them into other meals throughout the week. Here are a few suggestions:

• Breakfast burrito: Wrap up your leftover eggs with some black beans, cheese, and salsa in a tortilla for an easy breakfast on-the-go.
• Salad topping: Chop up your leftovers and toss them over mixed greens for a hearty salad.
• Breakfast sandwich: Place leftovers in the middle of a sliced hard roll, bagel, or croissant. Add ketchup or hot sauce if desired.

Storage

To store your sheet pan eggs, let them cool down before transferring them to an airtight container or covered in plastic wrap. You can keep them in the fridge for up to four days or freeze them for longer storage. When ready to reheat, pop them in the microwave or oven until heated.

Related Recipes

Want more easy brunch and breakfast ideas for one or two people? Check some of these recipes.

• Air fryer french toast doesn't require standing over the stove.
• Waffle for one has just enough batter for one Belgium-style waffle.
• Single-serve baked oatmeal takes less than fifteen minutes to prepare.
• Mini frittatas can be made ahead for a quick morning meal.
• Pancake in a mug is perfect for a quick breakfast for one.

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Recipe

Print Recipe Pin Recipe Review Recipe

Sheet Pan Eggs with Bacon and Vegetables

5 from 43 votes

This delicious sheet pan eggs recipe is a time-saving breakfast idea. The blend of bacon, vegetables, and creamy eggs is sure to please.

Prep Time5 minutes mins

Cook Time30 minutes mins

Total Time35 minutes mins

Course: Breakfast

Cuisine: American

Diet: Diabetic, Gluten Free

Servings (Adjustable): 2

Calories: 439kcal

Cook ModePrevent your screen from going dark

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Ingredients

• ▢ 4 slices bacon
• ▢ 2 ounces baby spinach
• ▢ 4 large eggs
• ▢ ½ cup cherry tomatoes sliced in half
• ▢ ¼ cup broccoli florets optional

Instructions

• Preheat the oven to 400°F.
• Line a sheet pan with a silicone mat or aluminum foil.
• Separate the slices of bacon and arrange them evenly spaced lengthwise on the prepared sheet pan.
• Bake the bacon for 20 minutes, until cooked but pliable.
• Remove the pan from the oven and arrange the cooked bacon into a square on the center of the baking sheet. The bacon should lie flat and not overlap other pieces to form a square in the middle of the pan.
• Fill the bacon square with spinach leaves. Then make 4 holes in each corner of the spinach with your fingers.
• Crack 1 egg into each spinach hole.
• Sprinkle the tomato halves around the edges of the baking sheet in the unused areas.
• Bake in the oven for 10 minutes or until the eggs have reached desired doneness.

Notes

Other vegetables can be added or used in place of the spinach. A few suggestions are cut onions, peppers, radishes, broccoli, and cauliflower into small pieces.

Line your baking sheet to prevent sticking. Foil, parchment paper, or a silicone mat works better than cooking spray to keep the eggs from sticking to the pan.

Avoid Overcooking or Undercooking. You need to keep an eye out for when the eggs are done. Cooking time can vary depending on the egg size and how many you cook. A good rule of thumb is to begin checking them at around five minutes.

Nutrition

Calories: 439kcal | Carbohydrates: 4g | Protein: 21g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 375mg | Sodium: 628mg | Potassium: 503mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3342IU | Vitamin C: 16mg | Calcium: 85mg | Iron: 3mg

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