Sheet Pan Eggs

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

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Soft, sliceable sheet pan eggs loaded with veggies — perfect for babies, toddlers, and easy family breakfasts.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Keyword: Sheet Pan Egg Recipes, Sheet Pan Eggs

Servings: 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