Sheet Pan Eggs (Whole30, Keto, Paleo, Gluten Free)
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!
Servings: 12
Equipment
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
- 1½ 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