Sheet Pan Eggs
Sheet pan eggs are a fuss-free way to make a protein-rich breakfast, lunch, or snack for the whole family. This sheet pan eggs recipe includes spinach, capsicum, and cheese for a colourful, veggie-boosted bake that stays soft, sliceable, and perfect for babies, toddlers, and lunchboxes. We love this one for its simplicity — it’s flexible, fridge-friendly, and uses everyday ingredients.
Why This Recipe
Quick, hands-off, and reliable — perfect for busy mornings.
- Veggie-loaded but still kid-friendly thanks to soft textures and gentle flavours.
- Ideal for BLW and toddlers — easy to slice into safe, grabbable shapes.
- Meal prep gold — keeps well, reheats beautifully, and can be frozen.
Ingredients You Will Need
Ingredient Notes, Substitutes, & Allergy Swaps
- 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).
Sheet Pan Eggs Illustrated Step By Step Guide
Below are illustrated step-by-step instructions to make my Sheet Pan Egg recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Line a 20 × 30 cm (9 × 13 inch) rimmed sheet pan with baking paper or lightly grease it. If you are lining it make sure your lining comes well up over the rim of the tray as you don't want egg to cook underneath the parchment paper.
Step two: Crack eggs into a large mixing bowl, add milk, and whisk until smooth.
Step three: Stir through:
- finely chopped defrosted spinach (water squeezed out)
- finely diced capsicum
- grated cheese
Mix until everything is evenly distributed
Save This Recipe!
I'll email this post to you, so you can easily come back to it later!
Step four: Pour the mixture into the prepared tray and gently tilt to level.
Tip: If veggies clump together, use a fork to spread them out.
Step five: Bake at 180°C (350°F) for 18–25 minutes, until the centre is set and the edges are lightly golden.
Step six: 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.
Top Tips
Here is how you can make these Sheet Pan Eggs perfectly every time!
- 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.
How to Make This Recipe Suitable For Baby Led Weaning
- Skip added salt for babies under 12 months.
- Slice into finger-length strips 1–2 cm wide for easy gripping.
- Ensure all veggies are soft and very finely chopped.
- Capsicum becomes soft when baked, but keep pieces tiny.
- Serve warm, not hot — cooling helps it firm up into the ideal BLW texture.
- Offer alongside toast fingers, steamed veggies, soft fruit slices or berries.
Sheet Pan Eggs
RATE THIS RECIPE
Save This Recipe!
I'll email this post to you, so you can easily come back to it later!
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 cheeseMix 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).
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.