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Metal spatula holding a square slice of sheet pan egg above a chopping board with breakfast muffins.
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Sheet Pan Eggs

Soft, sliceable sheet pan eggs loaded with veggies — perfect for babies, toddlers, and easy family breakfasts.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: Sheet Pan Egg Recipes, Sheet Pan Eggs
Servings: 12 serves
Calories: 67kcal
Author: Stacey

Ingredients

  • 10-12 eggs
  • ½-1 cup milk
  • ½-1 cup cheese (cheddar, Colby, or another mild melt-friendly cheese)
  • ½ cup spinach finely chopped defrosted frozen spinach (excess water squeezed out)
  • ½ cup capsicum/bell pepper finely diced

Instructions

  • Line a 20 × 30 cm (9 × 13 inch) rimmed sheet pan with baking paper or lightly grease it.
  • Stir through: finely chopped defrosted spinach (water squeezed out), finely diced capsicum, grated cheese
    Mix until everything is evenly distributed.
  • Pour the mixture into the prepared tray and gently tilt to level.
    Tip: If veggies clump together, use a fork to spread them out.
  • Bake at 180°C (350°F) for 18–25 minutes, until the centre is set and the edges are lightly golden.
  • Let cool for 5–10 minutes so it firms up enough to slice cleanly. Cut into squares, strips, or bite-sized pieces depending on your child’s age.

Notes

  • Squeeze the spinach well — excess liquid can make the eggs watery.
  • Dice capsicum finely so it softens fully and blends into the bake.
  • Go light with cheese on top if you want golden edges but still a soft interior.
  • Always use baking paper for super easy lifting and slicing.
  • Store leftovers in the fridge for 3–4 days or freeze in single portions.
  • Square-cut serving idea: Cut the sheet pan eggs into squares and pop them into English muffins for a quick, homemade “egg McMuffin.” It’s a brilliant grab-and-go breakfast or lunchbox protein for older kids, add a slice of cheese, bacon, or Christmas Ham.
  • Flavour tip: Egg + capsicum is great for colour but can taste strong to some people — swap in your favourite veggies if needed.
  • Spinach: Frozen spinach works perfectly — defrost fully and squeeze out any liquid so the bake sets firmly.
  • Capsicum/bell pepper: Dice very finely so it softens and distributes evenly. Red or yellow capsicum bring a sweeter flavour that’s often preferred by kids.
  • Cheese: Any mild cheese melts well. For dairy-free versions, skip the cheese or use a plant-based melt-friendly option.
  • Milk: Dairy or a plant-based milk are fine.
  • Eggs: Use size 6–7 (NZ) or large (US).
  • Extra veggies: Grated zucchini, finely chopped mushrooms, or tiny broccoli pieces can be added after you’ve tested the base recipe.
  • Note on flavour: The combination of egg + capsicum is delicious and colourful for many families, but some people are sensitive to capsicum/egg flavour. My husband for example is not a fan of the combo! If you’re unsure, swap it for a veggie your family already loves (e.g., zucchini or mushrooms).

Nutrition

Serving: 1serve | Calories: 67kcal | Carbohydrates: 2g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 137mg | Sodium: 111mg | Potassium: 133mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 571IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 1mg