Make these easy sheet-pan eggs the next time you're serving a crowd for breakfast or brunch. Mushrooms add texture and flavor, while spinach adds a pop of color. You can also make these eggs for a meal-prep-friendly breakfast., January 2023


Credit: Photographer: Rachel Marek, Food stylist: Lauren McAnelly

Recipe Summary

25 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300°F. Coat a large rimmed baking sheet with cooking spray.

  • Heat oil in a large skillet over medium-high heat. Add onion; cook, stirring, until light golden, 4 to 5 minutes. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add mushrooms, thyme and 1/4 teaspoon each salt and pepper; continue cooking and stirring until the vegetables are tender, 5 to 7 minutes more. Stir in spinach and remove from heat.

  • Whisk eggs, milk, mustard and the remaining 3/4 teaspoon each salt and pepper in a large bowl. Stir in Cheddar. Pour onto the prepared baking sheet, then sprinkle with the vegetable mixture. Bake, rotating the pan from back to front halfway, until just set, 20 to 25 minutes. Cut into 12 squares and serve.

To make ahead:

Wrap individual pieces in plastic wrap or layer between parchment paper in a sealed container. Refrigerate for up to 3 days or freeze for up to 3 months. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.

Nutrition Facts

1 square
204 calories; protein 14g; carbohydrates 5g; dietary fiber 1g; sugars 2g; fat 14g; saturated fat 5g; mono fat 6g; poly fat 2g; cholesterol 289mg; vitamin a iu 3314IU; vitamin b12 1mcg; vitamin c 2mg; vitamin d iu 64IU; vitamin e iu 2IU; folate 75mg; vitamin k 90mg; sodium 418mg; calcium 156mg; iron 2mg; magnesium 32mg; phosphorus 216mg; potassium 226mg; zinc 2mg; omega 6 fatty acid 1g; niacin equivalents 4mg; selenium 28mcg.