Easy, High Protein, Cheesy Sheet Pan Baked Eggs: Deconstructed Omelette

baked eggs breakfast with toast and strawberries

I am always in the mood for easy breakfasts, and these easy, cheesy sheet pan scrambled eggs are delicious and healthy. Full of vegetables, protein packed from eggs, cheese, AND nutritional yeast, this dish is basically a deconstructed omelette baked in the oven.

Why in the oven? Because then I can line a baking sheet with parchment paper and clean up is super easy. Also, I can pop it in, set the timer, and walk away, which is also super easy!

And lastly, it’s all cooked and hot at once, which means nobody is sitting around waiting to eat their breakfast while someone else enjoys theirs or lets theirs get cold. While that might not be easy, I think it does make it easy for everyone to be happy, which is a winner in my book.

(If you want to take a deep dive into why eggs are such a healthy option, this article published by the National Library of Medicine has some pretty convincing data.)

So there you have it. Easy. Simple. Healthy. Delicious. What more can you want? It is the breakfast of champions.

cheesy sheet pan eggs ready to eat

What Are Sheet Pan Scrambled Eggs?

Basically, sheet pan scrambled eggs are just eggs whisked up, poured onto a baking sheet (which I line with parchment paper), and then baked.

I am absolutely the biggest fan of sheet pan breakfasts. We’ve done a lot of sheet pan pancakes (including this zucchini sheet pan pancake recipe). But lately I’ve been branching into savory sheet pan breakfasts. And by that I mean primarily these eggs.

I love that they are nutrient dense without requiring me to scrub a skillet afterward. And I love that all my kids eat them and ask for seconds – and they don’t even require syrup! I think it’s the golden cheese on top.

They are versatile (using whatever vegetables I have on hand). They are pretty quick. And they store nicely for leftovers if needed.

ingredients to make cheesy sheet pan eggs on cutting board

What Do You Need to Make these Eggs?

The list is pretty simple, and parts of it can be flexible:

  • an oven
  • a baking sheet
  • baking paper (or oil for greasing the baking sheet)
  • eggs
  • cheese
  • vegetables (I have used a wide variety of different vegetables – I like to utilize what is seasonal)
  • salt
  • pepper
  • nutritional yeast (if desired)
chopped veggies for sheet pan eggs

How Do You Make Them?

Again, this is a pretty simple list:

  • First, preheat your oven. I bake them at about 400 F.
  • Line your baking sheet with baking paper
  • Chop your veggies
  • Crack and whisk your eggs
  • Grate your cheese
  • Spread your veggies on the parchment paper on the baking sheet
  • Sprinkle nutritional yeast over the top
  • Sprinkle salt and pepper over the top
  • Pour your whisked eggs over the veggies
  • Sprinkle your grated cheese over the top
  • Bake, Serve, and Enjoy!
eggs and veggies on sheet pan ready to bake

What Variations Can You Do?

For diary free: omit the cheese or replace with vegan cheese

If you want a higher protein content: add a meat of choice, such as browned hamburger or chopped ham or bacon. Also, add some cottage cheese into the whisked scrambled eggs.

For different veggies than recommended: you can mostly swap them out as long as the volume is about the same. Some veggies may be more water dense, so you might have to adjust baking time a little, but this is pretty flexible recipe.

As it is written, this recipe uses broccoli and kale and onions. You could swap the onions for leeks. You could swap the broccoli for cauliflower or mushrooms and bell peppers, or asparagus. Instead of the kale, you could opt for spinach or chard of some kind. You could add some garlic. Sprinkle some tomatoes on top. It should be pretty versatile.

If you don’t have nutritional yeast: you can just leave it out, or substitute it for parmesan cheese, or go for a different flavor profile and add feta.

And, of course, if you wanted to do something different than just salt and pepper, there are lots of options: I love Montreal Steak Seasoning on my eggs. And Mrs. Dash’s Original seasoning blend is great. I’m sure this would be great with dill. Or you could opt for mixed Italian herbs for more of a mediterranean taste.

That’s one of the reason I love this recipe: you can tweak it to use what you’ve got on hand!

eggs baked on sheet pan

What to Serve with Cheesy Sheet Pan Eggs?

One of the beautiful things about this recipe is that it is so versatile in what it goes with!

Of course, you could just have it by itself. Eggs and veggies are a sensible breakfast all on their own.

But if you’re looking for some other options, here are some ideas:

I hope you love it too. Feel free to let me know in the comments below if you tried it and how it turned out for you!

Yield: 4 Servings

Easy, Cheesy Sheet Pan Scrambled Eggs

delicious cheesy sheet pan eggs plated for breakfast

Vegetables and scrambled eggs with melty cheese baked on a sheet pan for a super easy, no-fuss-clean-up hot breakfast

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 6 eggs
  • 1 cup kale, chopped and loosely packed (25 grams)
  • 1 1/2 cups chopped broccoli
  • 1 small onion chopped (1/2 cup)
  • 2 Tbsp nutritional yeast
  • 1 1/2 cups grated cheese (140 grams)
  • Salt and pepper to taste

Instructions

Preheat your oven to 400 F

Line a baking sheet with baking paper or grease well.

Chop your veggies into small, diced pieces

Grate your cheese (if not already grated)

Crack your eggs and whisk them thoroughly

Sprinkle veggies onto baking paper lined baking sheet

Sprinkle nutritional yeast over the veggies

Shake some salt and pepper over the veggies

Pour the eggs over the veggies. Use a spatula if necessary to coat veggies thoroughly in egg mixture

Sprinkle the grated cheese over the top.

Bake for 18-22 minutes, checking for cheese to start to get golden and eggs to appear set.

Remove from heat, let sit for 2-3 minutes to set up better

Slice and serve!

Nutrition Information:

Yield:

4

Serving Size:

1/4 sheet pan

Amount Per Serving: Calories: 270Protein: 21g

Storage and Keeping:

Freezer Meal Prepping:

You can add all the ingredients into a large plastic bag and flat freeze to pull out later to thaw for an easy breakfast. I’ve frozen cheesy sheet pan scrambled eggs up to 2 months in advance with no problem. Let thaw in the fridge overnight and then pour onto the baking sheet lined with baking paper.

Weekly Meal Prepping:

You can make this ahead of time and plan to store it in the fridge and reheat it as slices. I’ve stored it for up to 4 days with no problem. Put it in an air-tight zip bag or food storage container.

You can also bake it in advance and freeze it, reheat it a slice or two at a time in the microwave. I’ve stored it in the freezer for up to a month with no problem. I usually cut it into the desired sized slices, freeze it on a cookie sheet in the freezer, then transfer to an air tight food storage container or large zip bag. Reheat thoroughly to make sure the center doesn’t stay frozen.

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