Sheet Pan Veggie Egg Bake
A large-batch sheet pan egg bake loaded with bell peppers, spinach, and feta. Slice into squares for easy grab-and-go breakfasts all week.
PROTEIN 18g
CALORIES 245
P:E RATIO 7.3
TIME 35m
YIELD 6
P:E 7.3
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
12 large eggs 18G PROTEIN
1/2 cup heavy cream DAIRY
1 red bell pepper, diced FLAVOR
2 cups fresh spinach, chopped HIGH FIBER
1/2 cup crumbled feta cheese DAIRY
1/2 tsp garlic powder FLAVOR
1/2 tsp salt FLAVOR
1/4 tsp black pepper FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate in airtight container for up to 5 days. Freeze wrapped portions for up to 2 months.
- Batching: Use any leftover veggies you have on hand.
- Reheat: Microwave 60-90 seconds or reheat in oven at 350°F for 8 minutes.
EXECUTION STEPS
01
THE MACRO PREP
Preheat oven to 375°F. Line a sheet pan with parchment and spray with cooking oil.
02
HIGH HEAT SEAR
Whisk eggs and cream together with garlic powder, salt, and pepper.
03
VEGGIE STEAM-SAUTÉ
Scatter bell pepper, spinach, and feta over the pan.
04
THE MACRO PREP
Pour egg mixture evenly over the vegetables.
05
STEP 5
Bake 22-25 minutes until eggs are set and edges are golden.
06
STEP 6
Cool 5 minutes, then slice into 6 portions.