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Sheet Pan Eggs

Yields6 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

Got hungry kids in a rush for the school bus? What about a plethora of brunch guests? These sheet pans eggs are the easiest breakfast for feeding a small army. It's like a frittata on a sheet pan! Just bake, slice and serve on a sandwich bun with some crispy bacon and cheese. Best of all, you can make these eggs ahead of time! Store in the fridge for up to 3 days, or freeze for up to 3 months!

 12 large eggs
 ¾ cup milk
 ½ tsp salt
 ½ tsp pepper
 ¾ cup chopped Colavita Marinated Artichokes
 ¾ cup Colavita Sun-Dried tomatoes
 2 Colavita Chili Peppers
 1 cup shredded parmesan cheese

Heat oven to 375°F.


Grease a good quality 9X13 inch (and at least 1 inch deep) baking pan with 1 tablespoon of Colavita olive oil. Don't forget the sides of the pan.


In a large bowl, beat the eggs together.


Stir in the milk, salt and pepper and beat until well combined.


Pour egg mixture into the prepared baking sheet. Sprinkle the vegetables, chili peppers, and cheese evenly over the top.


Place the tray in the oven. Bake for 10 minutes, then carefully rotate the pan. Bake for another 10 minutes (total cook time of 20 minutes), or until the eggs are set. 


Remove from oven and allow to cool slightly, before running a knife along the edges of the pan.


Slice the eggs into 6 – 8 squares in the pan, then gently scoop the portions out of the pan.


You can portion out the eggs into meal prep containers for up to 3 days.


Or freeze them for up to 3 months by individually wrapping them in plastic and placing them in a storage container. Thaw completely before heating in the microwave.

Nutrition Facts

Servings 6