Keto Sheet Pan Eggs with Peppers & Mushrooms
Ingredients
Sheet Pan Eggs:
- 12 large eggs up to 18 eggs total, if preferred
- ¼ tsp salt
- pepper to taste
- ⅓ cup red bell pepper diced
- ⅓ cup green bell pepper diced
- ⅓ cup mushrooms diced
- or 1 cup diced veggies of choice
Equipment:
- 12 x17 rimmed baking sheet I recommend at least 1-inch deep!
For Breakfast Sandwiches:
- 3- inch round cookie cutter for circular patties, or feel free to cut into squares with a knife!
- English muffin or bread/vessel of choice
- cheese slice
- sausage slice/pieces
Instructions
- Preheat oven to 350°F (180°C).
- In a large bowl, whisk together eggs, salt, and pepper. Add diced veggies and stir to combine
- Pour into a sprayed/oiled sheet pan. (I used a 12x17-inch rimmed baking sheet that’s 1-inch deep.)
- Bake 15-18 minutes, until set.
- Allow to cool slightly before cutting into squares and serving!
- Option: use a 3-inch round cookie cutter to cut your sheet pan eggs for breakfast sandwiches! They’ll be the perfect size to serve on an English muffin or bagel with your favorite toppings.
- Yields ~12 servings, depending on size of cut.
To store in the fridge:
- Allow sheet pan egg patties to cool completely.
- Transfer to an airtight container and store in the fridge for up to 5 days.
- Reheat in the microwave until warmed through.
To freeze:
- Allow sheet pan egg patties to cool completely.
- Wrap each egg patty in plastic wrap before transferring to a larger airtight container. Store in the freezer for up to 3 months.
- Thaw completely before reheating in the microwave. (The day before you want to eat, I recommend transferring frozen egg patties to the fridge to thaw overnight!)
Video
Notes
*Adjust this recipe & the ingredient amounts as needed for your keto meal prep. You can use up to 18 eggs or add more chopped veggies for a larger prep or more servings, if desired!
**Nutrition below provided for sheet pan eggs made with 12 eggs.
Net Carbs: 1g per serving
Nutrition
Serving: 1egg patty | Calories: 83kcal | Carbohydrates: 1g | Protein: 7g | Fat: 5g | Sugar: 1g