Name: Easy Sheet-Pan Eggs with Mushrooms & Spinach
Total time: 45 min
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; 0.5 cup whole milk; 1 tablespoon Dijon mustard; 1 cup shredded extra-sharp Cheddar cheese

Easy Sheet-Pan Eggs with Mushrooms & Spinach

4.0

(1)

1 Review

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.

Carolyn Casner

Published on January 12, 2023

Reviewed by Dietitian

Nadine Bradley, RD, CNSC

a recipe photo of the Easy Sheet Pan Eggs with Mushroom and Spinach — Photo: Photographer: Rachel Marek, Food stylist: Lauren McAnelly

Active Time:

25 mins

Total Time:

45 mins

Servings:

Nutrition Profile:

Gluten-Free Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

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

Nutrition Facts
Servings Per Recipe 12
Serving Size 1 square
Calories 204
% Daily Value *
Total Carbohydrate 5g	2%
Dietary Fiber 1g	4%
Total Sugars 2g
Protein 14g	28%
Total Fat 14g	18%
Saturated Fat 5g	25%
Cholesterol 289mg	96%
Vitamin A 3314IU	66%
Vitamin C 2mg	2%
Vitamin D 64IU	16%
Vitamin E 1mg	9%
Folate 75mcg	19%
Vitamin K 90mcg	75%
Sodium 418mg	18%
Calcium 156mg	12%
Iron 2mg	11%
Magnesium 32mg	8%
Potassium 226mg	5%
Zinc 2mg	18%
Vitamin B12 1mcg	42%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.