Sheet Pan Eggs with Spinach and Ham

Sheet Pan Eggs with Spinach and Ham

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Donna Copeland
Donna Copeland
167
Calories
Kcal
14
Protein
gm
11
Fat
gm
3
Carbs
gm
cookingtraditionicon
Other
nonveg
Nonveg
recipepreparationtime
00:45

Making a big batch of eggs has never been easier with this one pan oven baked eggs recipe. If you want to meal prep some breakfasts for the week, or have as a protein snack between workouts...be prepared so you make healthy choices! Great to have on toast, in a sandwich or on there own...

Ingredients

  • listcheck18 eggs (it’s a lot of eggs 😱)
  • listcheck1/4 cup reduced fat milk
  • listcheck1 1/2 teaspoon smoked paprika
  • listcheck1 teaspoon salt
  • listcheck1 teaspoon pepper
  • listcheck1 teaspoon onion powder
  • listcheck1 packet frozen spinach, thawed and squeezed dry.
  • listcheck1 cup grated tasty cheese
  • listcheck1/2 cup diced ham
  • Method

  • Step-1
    Preheat oven to 300 degrees.
  • Step-2
    Spray sheet pan generously with cooking oil spray.
  • Step-3
    Whisk eggs, milk, paprika, salt, pepper, and onion powder together in a large bowl.
  • Step-4
    Pour onto prepared baking sheet and sprinkle with spinach, cheese and ham. Bake until set, depending on your oven. (Approx 30 -45 mins). Rotate pan halfway through cooking to get even cooking. When cooked cut into 12 squares. Thickness will depend on what size sheet pan you use but they are not meant to be too thick 🙂
  • Step-5
    Once cooled squares can be wrapped individually in plastic wrap or stored in a sealed container with baking paper in between. Can be refrigerated for up to 3 days or frozen up to 3 months.. To reheat, remove plastic wrap, wrap in paper towel and microwave for 30-60 seconds.
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