Sheet Pan Eggs with Bacon and Vegetables
This delicious sheet pan eggs recipe is a time-saving breakfast idea. The blend of bacon, vegetables, and creamy eggs is sure to please.
Servings (Adjustable):
Calories: 439kcal
Share on Facebook
Share on X
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
