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Sheet Pan Eggs with bacon, spinach, and tomato is an incredibly easy healthy meal that is low carb!
Do you love the idea of eggs and bacon in the morning but hate standing over the stove? Well, now you don’t have to! You can go ahead and catch up on your email or watch the morning show while the oven does the work.
Sheet Pan Eggs
You’ll be free to do other things in the morning while breakfast is cooking with this easy sheet pan baked eggs.
Table of contents
They say breakfast is the most important meal of the day but most people end up eating it on the go. But while you are getting yourself ready in the morning, you can easily bake yourself a simple meal. That’s the beauty of using the oven for cooking!
Cleanup is a breeze as well, especially when you line the pan with aluminum foil or a silicone baking mat. My preference is to use a reusable non-stick baking mat (add your aff link) because it’s more eco-friendly.
How to bake sheet pan eggs into a breakfast meal
If you just want to bake eggs on a sheet pan, all you have to do is crack the eggs onto a lined pan and bake at 400°F until they are cooked. For soft set eggs, that takes about ten minutes.
However, it’s much better to turn sheet pan-fried eggs into a complete meal. That’s why this recipe adds in bacon and vegetables. It’s a great way to get your breakfast cooked in 30 minutes without standing at the stove.
For a list of some of my favorite items to use when cooking, and why I chose them, please visit my Kitchen Resource page.
Baking the bacon
The bacon takes longer to cook than the eggs and vegetables so it’s cooked by itself first. A standard rimmed baking sheet should be able to fit eight slices of bacon across it.
In a preheated 400°F oven, it should take about 20 minutes to fully cook bacon. But since you’ll want it nice and crisp, it’s going to be cooked a little longer after adding the eggs and vegetables.
After baking, the bacon will shrink in size. Using tongs, you’ll want to arrange the slices into two squares with a slice of bacon for each of the sides. It should look like the following image.
Adding the eggs and vegetables
Once you have your two squares made with the bacon slices, it’s time to add the spinach. Simply divide four ounces of baby spinach leaves between the two squares. There should be a pile of spinach filling the inside of each square.
The eggs are added next. You can make little spaces within the spinach leaves for where you want to drop them. But just crack four eggs into each square being careful not to place them too close to each other.
To complete the dish, the tomato halves are sprinkled evenly on top. But you’ll want to make sure you drop them away from the eggs so the yolks don’t break.
Then just return the pan to the oven and bake for another ten minutes or until the eggs are set. If you like runny yolks, you’ll want to check them after about five minutes. For harder set eggs, you can bake them for as long as 12 minutes.
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Can the dish be made ahead?
If you don’t have time to make the sheet pan eggs on busy mornings, you can make them in advance. Simply make the recipe and then store it in the refrigerator for up to a week until ready to serve. Each serving can be reheated on a plate in the microwave for about one minute on high.
Using other vegetables
For those who don’t like spinach, other vegetables can be used instead. Asparagus, eggplant, and broccoli are great choices, but they will take longer to roast. You can roast them on a separate sheet pan drizzled with olive oil. Or you can add in leftover vegetables from dinner.
More Breakfast & Brunch Recipes
You might also enjoy some of these easy recipes:
Sheet Pan Eggs & Bacon Recipe
Not ready to make it yet? Don’t forget to pin this recipe for later.
When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures!
And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Sheet Pan Eggs with Bacon
As an Amazon Associate, I earn from qualifying purchases.
Equipment
Ingredients
- 8 slices bacon
- 4 ounces fresh baby spinach
- 8 large eggs
- 1 cup grape tomatoes, halved
Instructions
- Preheat oven to 400°F.
- Line a sheet pan with a silicone mat or aluminum foil.
- Separate bacon and arrange on the prepared sheet pan without overlapping.
- Bake bacon for 20 minutes.
- Remove pan from oven and arrange cooked bacon into two side by side squares on the baking sheet.
- Fill each bacon square with 2 ounces of spinach leaves. Then make a small wells in the spinach with your fingers as needed to drop 4 eggs onto the spinach within each bacon square. Sprinkle the tomato halves on top being careful not to break the yolks.
- Bake in the oven for 10 minutes or until eggs have reached desired doneness.
This is a guest post written by Lisa MarcAurele, founder of Low Carb Yum. She’s been creating low carb recipes since 2010 and has been known for keeping it simple when it comes to cooking. Lisa continues that theme with her first cookbook, Low Carb Yum 5-Ingredient Keto, where all the recipes are made with five main ingredients or less. You can follow Lisa on Facebook, Instagram, Pinterest, Twitter, and YouTube.
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