Description
A simple and delicious sheet pan egg bake perfect for feeding a crowd. This recipe combines eggs, ham, cheddar cheese, and fresh spinach baked to perfection in one pan, making it ideal for a quick breakfast or brunch that can be sliced and served in squares. It’s easy to prepare, highly customizable, and great for meal prepping.
Ingredients
Egg Mixture
- 18 large eggs
- 1/2 cup half and half
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Mix-Ins
- 12 to 16 ounces diced ham (about 2 cups)
- 1 1/2 cups sharp cheddar cheese (freshly shredded)
- 1 cup chopped fresh spinach (packed)
Garnish
- Chopped fresh chives (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 13 x 18-inch half sheet pan thoroughly with flavorless cooking oil or non-stick spray, making sure to coat the edges and corners to prevent sticking.
- Prepare the Egg Mixture: In a large bowl, crack all 18 eggs and add 1/2 cup half and half, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon freshly ground black pepper. Break the yolks gently with a fork and then whisk the mixture together until evenly combined but not overmixed.
- Add Mix-Ins: Stir in the diced ham, shredded sharp cheddar cheese, and chopped fresh spinach evenly into the egg mixture until well incorporated.
- Pour and Bake: Pour the combined mixture evenly into the prepared sheet pan. Place it in the preheated oven and bake for 23 to 27 minutes until the eggs are fully set and the center is no longer jiggly.
- Cool and Serve: Let the baked eggs cool for a few minutes before slicing them into 12 squares. Garnish with freshly chopped chives if desired. Serve warm as a standalone dish or use the squares for breakfast sandwiches, wraps, or alongside toast, avocado, or fresh fruit.
Notes
- You can swap the ham for bacon or turkey for a different flavor.
- Use any type of cheese you prefer, such as mozzarella or pepper jack, for variation.
- Fresh spinach can be replaced or supplemented with kale or other leafy greens.
- Allowing the bake to cool slightly before slicing makes for cleaner cuts.
- Store leftovers covered in the refrigerator for up to 4 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 23-27 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
