Easy Sheet-Pan Eggs with Mushrooms & Spinach
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.
By Carolyn Casner | Published on January 12, 2023
Reviewed by Dietitian Nadine Bradley, RD, CNSC
Active Time: 25 mins
Total Time: 45 mins
Nutrition Profile:
Gluten-Free Nut-Free Soy-Free Vegetarian
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
Step 1
Preheat oven to 300°F. Coat a large rimmed baking sheet with cooking spray.
Step 2
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.
Step 3
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: Serving Size 1 square 204 calories; total carbohydrate 5g ; dietary fiber 1g ; total sugars 2g ; protein
14g ; total fat 14g ; saturated fat 5g ; cholesterol 289mg ; vitamin a 3314iu ; vitamin c 2mg ; vitamin d 64iu ; vitamin
e 1mg ; folate 75mcg ; vitamin k 90mcg ; sodium 418mg ; calcium 156mg ; iron 2mg ; magnesium 32mg ;
potassium 226mg ; zinc 2mg ; vitamin b12 1mcg
