Description
Start your day with these delightful sheet pan eggs for breakfast sandwiches! Fluffy, flavorful, and loaded with colorful veggies, they are perfect for brunch gatherings or easy weeknight dinners. This recipe brings joy to every bite and transforms your morning routine into a culinary adventure.
Ingredients
Scale
- 8 large eggs
- 1 cup bell peppers, chopped (red and yellow)
- 1/2 cup onions, diced (sweet or red)
- 1 cup fresh spinach (or thawed frozen)
- 1 cup cheese, shredded (cheddar or feta)
- 1/2 tsp salt
- 1/2 tsp pepper
- 8 slices of whole grain or sourdough bread
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a large baking sheet with nonstick spray or olive oil.
- In a bowl, whisk together the eggs, salt, and pepper until well combined.
- Stir in the bell peppers, onions, and spinach.
- Pour the mixture onto the prepared baking sheet and spread evenly.
- Bake for 20-25 minutes or until set.
- Once cooled slightly, slice into squares and layer between slices of bread with cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 330
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 370mg
Keywords: Customize by adding sautéed vegetables or cooked meats. Use fresh ingredients for enhanced flavor. Let the eggs rest before slicing for easier serving.