Make these easy sheet-pan eggs the next time you’re serving a crowd for breakfast or brunch. Mushrooms add texture and flavor, while spinach adds a pop of color. You can also make these eggs for a meal-prep-friendly breakfast.
Eggs are nutrient-dense, providing high-quality protein, essential vitamins, and minerals that support muscle strength, brain function, and overall health. Mushrooms are rich in antioxidants, vitamins, and minerals, promoting immune function, supporting heart health, and potentially aiding in managing blood sugar levels. Spinach is packed with vitamins, minerals, and phytonutrients, offering benefits such as improved eye health, strengthened bones, and enhanced digestion, making it a valuable addition to a balanced diet.
Active Time: 25 mins | Total Time: 45 mins | Servings: 12
Ingredients:
- 3 tablespoons extra-virgin olive oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 10-ounce package white or cremini mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon salt, divided
- 1 teaspoon ground pepper, divided
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 18 large eggs
- ½ cup whole milk
- 1 tablespoon Dijon mustard
- 1 cup shredded extra-sharp Cheddar cheese
Directions:
- Preheat oven to 300°F. Coat a large rimmed baking sheet with cooking spray.
- Heat oil in a large skillet over medium-high heat. Add onion; cook, stirring, until light golden, 4 to 5 minutes. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add mushrooms, thyme and 1/4 teaspoon each salt and pepper; continue cooking and stirring until the vegetables are tender, 5 to 7 minutes more. Stir in spinach and remove from heat.
- Whisk eggs, milk, mustard and the remaining 3/4 teaspoon each salt and pepper in a large bowl. Stir in Cheddar. Pour onto the prepared baking sheet, then sprinkle with the vegetable mixture. Bake, rotating the pan from back to front halfway, until just set, 20 to 25 minutes. Cut into 12 squares and serve.
To make ahead:
Wrap individual pieces in plastic wrap or layer between parchment paper in a sealed container. Refrigerate for up to 3 days or freeze for up to 3 months. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.
Nutrition Facts (per serving):
204 Calories
14g Fat
5g Carbs
14g Protein
