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Meal prep

The Sheet-Pan Egg Bake

One pan, one bake, a week of portions. The most hands-off way to turn a dozen eggs into breakfast for days.

PREP 10 min COOK 25 min MAKES 8 portions
Sheet-pan egg bake sliced into portions

What you need

How to make it

  1. Preheat oven to 375°F. Grease a rimmed sheet pan (about 9x13) well or line with parchment.
  2. Whisk the eggs and milk together with salt and pepper.
  3. Scatter the diced vegetables evenly across the pan.
  4. Pour the egg mixture over the top and sprinkle with cheese.
  5. Bake for 22–25 minutes, until the center is fully set.
  6. Cool slightly, then slice into 8 squares. Store in the fridge up to 5 days, or freeze individually.

One dozen, one pan, done

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