These protein-and-veggie-packed sheet pan eggs are perfect, whether you’re meal prepping in advance or feeding a crowd! Plus, these portable breakfast squares are paleo, dairy free, and Whole30!

A square slice of sheet pan eggs on a small plate over a pan of sheet pan eggs.

The best way to feed a crowd or meal prep eggs!

My kids love eating breakfast egg muffins in the morning, but they’re neither cheap to buy nor easy to make. So when I stumbled upon the idea of making scrambled eggs in a rimmed sheet pan, I was OBSESSED.

A side view of a blue sheet pan filled with sliced sheet pan eggs.

Sheet pan eggs are perfect for advance meal prepping or for serving a bunch of people all at once. They’re also super versatile because they’re customizable with different toppings and seasonings to suit your preferences.

This recipe is also incredibly easy to make—just line a greased sheet pan with parchment paper and add your favorite veggies and protein before pouring on some blender-whipped eggs. Bake it, slice it up, and brunch is served!

Using a small offset spatula to remove a slice of sheet pan eggs.

Tips for the best sheet pan eggs

  • Use your time wisely! To streamline the cooking process, I preheat the oven as soon as I get in the kitchen so it’s at the right temperature by the time I toss the the red onion and bell pepper on the prepared sheet pan. Then, while the onion and bell pepper are roasting in the oven, I chop up the rest of the ingredients and blend the eggs. No unnecessary downtime!
  • Grease the pan AND use parchment paper! This ensures that the parchment sticks to the sheet pan and the egg mixture stays on top of the paper and is easily removable after baking.
  • High baking temp is best! Baking everything at 400°F cuts down on the cooking time and allows the veggies to roast properly and for the eggs to puff up properly.
  • Substitute ingredients judiciously! It may be tempting to throw in any old veggies you have in the fridge, but certain ingredients contain excess moisture (e.g., mushrooms, zucchini, tomatoes) and should be avoided or cooked before they’re incorporated into the sheet pan eggs.
  • Use your blender! Your blender will mix the egg mixture perfectly—just do it on low so it doesn’t get too frothy. Then, pour the egg mixture from the blender cup directly onto the pan in the oven. No fuss, no muss! (Yes, you can hand-whisk in a bowl if you prefer—it’s just more work and messier to pour onto the sheet pan.)
  • Pour the eggs on the sheet pan while it is IN THE OVEN! As stated above, you add the blended raw eggs to the pan while it is still on the oven rack. We’re trying to keep things clean, people, and transferring a sheet pan full of whipped raw eggs, protein, and veggies is no easy feat!

Ingredients

The raw ingredients measured out to make paleo and Whole30 sheet pan eggs.
  • Eggs: Yep, you’ll need a grand total of 18 large eggs to make this crowd pleaser!
  • Chicken apple sausage: Chicken apple sausage is easy to find and is normally Whole30 compatible, but any cooked sausage will work. You can also feel free to use cooked bacon, ham, or another cooked protein in place of the sausage.
  • Red onion: Slice them thin so they’ll cook in 15 minutes. Feel free to sub shallots, yellow or white onion, or green onions, but don’t skip the roasting part because it mellows the onion and makes it yummy!
  • Bell pepper: Any color will work, but I prefer yellow, orange, or red bell pepper—not green. Also, don’t skip the roasting part—you don’t want the peppers to taste raw in this recipe.
  • Baby spinach: I love using baby spinach because there’s no need to chop it. If you use regular spinach or another leafy green like kale or chard, remove the stems and roughly chop the leaves before adding to the pan.
  • Mayonnaise: I learned from The Kitchn and Alton Brown that adding mayonnaise to scrambled eggs produces a tender and fluffy texture without the addition of milk or heavy cream. To keep things Whole30 compatible, make your own mayonnaise or buy a Whole30-approved mayo.
  • Nutritional yeast: Because we’re skipping the shredded cheese in this sheet pan eggs recipe, I add nutritional yeast to the eggs to impart a cheesy flavor sans dairy.
  • Garlic powder
  • Avocado oil: You can also use extra virgin olive oil or ghee to grease the sheet pan and for roasting the onion and bell pepper.
  • Diamond Crystal kosher salt
  • Freshly ground black pepper

How to make sheet pan eggs

Heat oven to 400°F with the rack in the middle. While the oven is heating up, grease a 18” x 13” rimmed half sheet pan with avocado oil or avocado oil cooking spray…

A smiling Asian woman is brushing oil on a blue rimmed baking sheet to make sheet pan eggs.

…and place a piece of parchment in the pan, making sure to press it firmly onto the surface. (This is the blue sheet pan I own.)

An Asian woman is placing a piece of parchment paper into a greased blue rimmed sheet pan,

Dump the sliced onion and diced bell pepper onto the prepared sheet pan and toss them with some avocado oil, Diamond Crystal kosher salt, and freshly ground black pepper.

Four sequential shots of an Asian woman placing thinly sliced red onions and diced bell peppers on a parchment lined rimmed baking sheet and seasoning them with salt, pepper, and oil.

Arrange the onion and pepper in a single layer on the pan.

A pair of tongs is rearranging thinly sliced red onions and diced bell peppers in a single layer on a parchment lined rimmed baking sheet.

Then, pop the tray in the oven and cook for 15 minutes or until the onion and pepper are softened and charred in parts.

Putting a rimmed sheet pan with thinly sliced red onions and diced bell peppers into an open oven.

In the meantime, combine the eggs, mayonnaise, nutritional yeast, garlic powder, kosher salt, and black pepper in a blender and blend on low until combined. Don’t let the eggs get too frothy!

A smiling Asian woman is adding salt and pepper to an open Vitamix filled with raw eggs before blending everything on low speed.

When the onions and pepper are done cooking, open the oven and pull out the rack. Toss the baby spinach onto the sheet pan and stir until slightly wilted.

Four shots of someone adding baby spinach to a blue sheet pan with roasted sliced red onions and diced bell peppers and tossing everything with a pair of tongs.

Pour the egg mixture onto the rimmed baking sheet in the oven…

Pouring blended raw eggs from a Vitamix blender cup into a blue rimmed sheet pan filled with baby spinach, roasted sliced red onions, and roasted red bell peppers.

…and arrange the sausage pieces evenly on top.

A hand is placing thinly sliced chicken apple sausage onto an unbaked blue sheet pan filled with raw scrambled eggs and vegetables in an open oven.

Use a spatula to disperse the toppings evenly and to make sure the spinach is mostly submerged in the eggs.

A pair of tongs is rearranging the ingredients on sheet pan eggs before it is put back in the oven.

Shut the oven and bake for about 10 to 13 minutes or until the eggs puff up and are just cooked through.

Removing a freshly baked sheet pan filled with scrambled eggs, veggies, and sliced chicken apple sausage out of an oven.

Remove the pan and cool the sheet pan eggs on the counter…

An overhead shot of freshly baked sheet pan eggs with sliced chicken apple sausage, baby spinach, red onions, and bell peppers.

…before cutting it into 12 equal pieces.

Slicing cooked sheet pan eggs with a metal dough scraper.

Serve as-is or accompanied with some fruit or a green salad. And if you’re not doing a Whole30, you can turn the slices into epic paleo breakfast sandwiches using the Paleo Sandwich bread recipe from page 46 of our green cookbook! (Psst! My bread recipe is approved by Gwyneth Paltrow!)

Storage tips

Sheet pan eggs can be made ahead of time and stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. You can enjoy them cold or at room temperature, or reheat a slice or two in the microwave for about 1 minute on high power.


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not!(Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).


Sheet Pan Eggs (Whole30, Keto, Paleo, Gluten Free)

4.91 from 11 votes
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings 12
These protein-and-veggie-packed sheet pan eggs are perfect, whether you’re meal prepping in advance or feeding a crowd! Plus, these portable breakfast squares are paleo, dairy free, and Whole30!

Ingredients 
 

  • 2 tablespoons avocado oil, divided
  • 1 small red onion, thinly sliced
  • 1 red bell pepper, diced
  • 2 teaspoons Diamond Crystal kosher salt, divided
  • ¾ teaspoon freshly ground black pepper, divided
  • 18 large eggs
  • ¼ cup mayonnaise
  • ¼ cup nutritional yeast
  • teaspoons garlic powder
  • 3 cups packed baby spinach
  • 3 chicken apple sausage, thinly sliced into half moons

Instructions 

  • Heat oven to 400°F with the rack in the middle
  • While the oven is heating up, grease a 18” x 13” rimmed half sheet pan with 1 tablespoon avocado oil or avocado oil cooking spray and place a piece of parchment inside, making sure that you press it firmly into the pan.
  • Toss the onion and bell pepper with 1 tablespoon avocado oil and season with ½ teaspoon Diamond Crystal kosher salt and ¼ teaspoon black pepper.
  • Pop the pan in the oven and cook for 15 minutes or until onions and peppers are softened and charred in parts.
  • In the meantime, combine the eggs, mayonnaise, nutritional yeast, garlic powder, 1½ teaspoons Diamond Crystal kosher salt, ½ teaspoon black pepper in a blender and blend on low until combined. Make sure you don’t make them too frothy.
  • When the onions and pepper are done cooking, open the oven and pull out the rack with the sheet pan. Toss the baby spinach into the sheet pan and stir until slightly wilted.
  • Pour the egg mixture onto the rimmed baking sheet in the oven and scatter the sausage pieces evenly on top. Use a spatula to disperse the toppings evenly and to make sure the spinach is mostly submerged in the eggs.
  • Shut the oven and bake the eggs for about 10 to 13 minutes, or until the eggs puff up and are just cooked through.
  • Remove the pan from the oven and cool on the counter before cutting the eggs into 12 even pieces. Serve as is or accompanied with some fruit or a green salad.

Video

Notes

Sheet pan eggs can be made ahead of time and stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. You can reheat a slice or two in the microwave for about 1 minute on high power or you can enjoy them cold or at room temperature.
  • If you’re not doing a Whole30, you can turn the slices into epic paleo breakfast sandwiches using the Paleo Sandwich bread recipe from page 46 of our green cookbook! (Psst! The bread recipe is approved by Gwyneth Paltrow!)

Nutrition

Calories: 202kcal | Carbohydrates: 4g | Protein: 13g | Fat: 15g | Fiber: 1g | Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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23 Comments

  1. 5 stars
    I made this for Christmas morning, and it was excellent. I didn’t include sausage and added lightly sautéed mushrooms. Turned out delicious! I’ll definitely put this into regular rotation.