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Recipe from Simpler Savory

The recipe

Best Low Carb Sheet Pan Breakfast Bake

Prep
15 min
Cook
25 min
Total
40 min
Servings
6 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 6 servings.

calories
280

2× the original author values. Recipe yield: 6 servings.

calories
560

3× the original author values. Recipe yield: 6 servings.

calories
840
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2 medium bell peppers — seeded and sliced into thick strips (mix of colors)
  • 1 medium zucchini — halved lengthwise, sliced into 1/2-inch half moons
  • 1 cup cherry tomatoes — halved (optional for lowest carb)
  • 1 small red onion — cut into wedges or thick slices
  • 2 cups baby spinach — loosely packed
  • 8 large eggs — cracked onto pan or whisked for pour-over
  • 8 oz breakfast sausage — cooked and crumbled (or use chopped par-cooked bacon)
  • 2 tbsp olive oil — for roasting
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp dried oregano — or thyme
  • 1/4 tsp red pepper flakes — optional, to taste
  • 1 tsp kosher salt — divided, plus more to finish
  • 1/2 tsp black pepper — freshly ground
  • 1 cup shredded cheese — cheddar, pepper jack, or blend
  • 2 tbsp fresh herbs — chopped parsley or basil, for serving
  • 2 tbsp heavy cream or unsweetened almond milk — for whisked-egg pour-over option

Instructions

  1. Place a large light-colored rimmed sheet pan in the oven and preheat to 425°F (220°C) for 5 minutes to get the metal hot.
  2. Slice peppers into thick strips, cut zucchini into 1/2-inch half moons, halve cherry tomatoes, and slice red onion into wedges. Pat dry to remove excess moisture.
  3. In a large bowl, toss peppers, zucchini, tomatoes, and onion with olive oil, smoked paprika, garlic powder, oregano, red pepper flakes, 3/4 teaspoon salt, and black pepper.
  4. Carefully spread vegetables on the hot sheet pan in a single layer with space between pieces. Roast 12–15 minutes until edges begin to brown.
  5. Remove pan, scatter cooked crumbled sausage (or par-cooked chopped bacon) over vegetables, and toss to combine. Roast 3–4 minutes more.
  6. Make 6–8 small wells, crack one egg into each, and season lightly with a pinch of salt and pepper.
  7. Whisk eggs with cream or almond milk and a pinch of salt and pepper. Pour evenly over the pan for a sliceable bake.
  8. Sprinkle shredded cheese over the top (if using). Return pan to oven.
  9. Bake 6–10 minutes more, until egg whites are set and yolks are slightly jiggly for runny centers, or a few minutes longer for fully set.
  10. Scatter spinach over the pan during the last 2 minutes or immediately after baking to wilt in residual heat. Rest 2 minutes.
  11. Top with chopped herbs and a pinch of flaky salt. Slice into squares or spoon onto plates and serve hot.

Notes

Cool completely and refrigerate in an airtight container up to 4 days. For best texture, reheat on a parchment-lined sheet pan in a 325°F oven for 8–10 minutes or in a toaster oven. Microwave 45–60 seconds on medium power if needed (softer texture). Keep cracked-egg leftovers in a single layer or separate with parchment. Add a splash of water and cover loosely with foil if reheating seems dry.

Source: https://simplersavory.com/best-low-carb-sheet-pan-breakfast/