Sheet-Pan Eggs with Spinach & Ham

Sheet-Pan Eggs with Spinach & Ham

4 Reviews
From:, February 2018

Making a big batch of eggs has never been easier with this one-pan oven-baked eggs recipe. Whether you are making brunch for a crowd or just want to meal-prep healthy breakfasts for the week, you'll have 12 servings ready in just 45 minutes.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 18 large eggs
  • ¼ cup reduced-fat milk
  • 1½ teaspoons smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 1 teaspoon onion powder
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 cup shredded sharp Cheddar cheese
  • ½ cup diced ham


  • Prep

  • Ready In

  1. Preheat oven to 300°F. Generously coat a large rimmed baking sheet with cooking spray.
  2. Whisk eggs, milk, smoked paprika, salt, pepper and onion powder together in a large bowl. Pour onto the prepared baking sheet and sprinkle with spinach, Cheddar and ham. Bake until just set, 20 to 25 minutes, rotating the pan from back to front halfway through baking to ensure even cooking. Cut into 12 squares and serve.
  • To make ahead: Wrap squares individually in plastic wrap or place them in a sealed container between layers of parchment paper; 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 information

  • Serving size: 1 square
  • Per serving: 164 calories; 11 g fat(4 g sat); 1 g fiber; 3 g carbohydrates; 14 g protein; 73 mcg folate; 291 mg cholesterol; 1 g sugars; 0 g added sugars; 3,444 IU vitamin A; 3 mg vitamin C; 148 mg calcium; 2 mg iron; 457 mg sodium; 230 mg potassium
  • Nutrition Bonus: Vitamin A (69% daily value)
  • Carbohydrate Servings: 0
  • Exchanges: 1½ medium-fat protein, ½ high-fat protein

Reviews 4

April 24, 2019
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By: Carol
Great tasting. Made 1/2 recipe. Will make again. I found that cooking time was way off. After 25 minutes @ 300, only the edges seemed cooked. I increased oven temp to 350 and baked another 20 minutes - until eggs mixture was no longer runny.
September 02, 2018
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By: aclark3012
I am going to make this soon--it looks delicious--Please keep these good recipes coming--I love the low carb ones--I am diabetic--this is an excellent one for me--thanks so much--
August 27, 2018
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By: Devon O'Brien
Hi Christine, Sorry about that! We used a half sheet pan for this recipe, so your 11x17 should work great. Hope you enjoyed this recipe, it's one of my favorites for serving a crowd! The slices are thinner than a frittata, perfect for topping on toast or making sandwiches!
July 04, 2018
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By: Christine
I'm about to make it, but my sheet pans are two sizes? 11x17 and larger. Recipe doesn't give a pan size. Can someone help here? i'm making for a crowd and don't want to screw it up
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