Sheet Pan Egg Bake with Potatoes and Peppers

Name: Sheet Pan Egg Bake with Potatoes and Peppers
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 1¼ lb (565 g) russet potatoes, cut into ½-inch cubes; 1 large red bell pepper, cored, seeded, cut into ½-inch pieces; 1 large yellow bell pepper, cored, seeded, cut into ½-inch pieces; 1 medium (150 g) yellow onion, cut into ½-inch pieces; 3 tablespoon (45 ml) olive oil; 1 teaspoon (6 g) kosher salt; ½ teaspoon (1 g) freshly ground black pepper; 1 tablespoon (3 g) fresh thyme leaves; 12 count (600 g) large eggs; ½ cup (120 ml) whole milk; 1½ cup (170 g) sharp cheddar cheese, shredded

From the MyKitchenBank Kitchen

A hearty, one-pan breakfast or brunch dish loaded with roasted potatoes, bell peppers, onions, and herbs, all bound together with beaten eggs and baked until golden. Perfect for feeding a crowd or meal prep for the week.

Prep: 15 min
Cook: 40 min
Wait: 10 min
Total: 1 hr 5 min
Makes: 1 sheet pan (6 servings)

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Steps

Before you start

Preheat oven to 400°F (200°C)
Cut all vegetables into roughly ½-inch pieces so they cook evenly
Have eggs beaten and seasoned in a bowl before the vegetables finish roasting

1
Roast vegetablesOven 400°F / 205°C
- Toss the potatoes, red bell pepper, yellow bell pepper, and onion with 3 tablespoons olive oil, 1 teaspoon kosher salt, and ½ teaspoon black pepper on the sheet pan.
- Spread in a single layer.
- Roast at 400°F (200°C) for 25 minutes, stirring halfway through, until the potatoes are just tender and the edges are light golden brown.
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Ready when: Potatoes are fork-tender and vegetables have lightly browned edges
Tip: Stir the vegetables halfway through to ensure even cooking and browning.
2
Whisk egg mixture
- While the vegetables roast, crack the 12 eggs into a medium mixing bowl and whisk with 0.5 cup milk, fresh thyme leaves, an additional ½ teaspoon kosher salt, and ¼ teaspoon black pepper until well combined and slightly frothy.
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Ready when: Mixture is uniform in color with visible foam on top
Tip: Don't overmix; just make sure the yolks and whites are fully incorporated and the liquid is even.
3
Add cheese and pour egg mixture
- Remove the sheet pan from the oven.
- Scatter the shredded sharp cheddar cheese evenly over the roasted vegetables.
- Pour the egg mixture over the vegetables and cheese, tilting the pan gently so the custard settles into all the gaps.
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Ready when: Egg mixture is evenly distributed, visible in all crevices
Tip: Work quickly after removing from the oven; the residual heat helps the cheese melt slightly into the vegetables.
4
Bake until setOven 400°F / 205°C
- Return the sheet pan to the 400°F (200°C) oven and bake for 12–15 minutes, until the eggs are nearly set but still slightly jiggly in the very center (about the size of a quarter).
- The top should be lightly golden but not browned.
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Ready when: Eggs are set at the edges and three-quarters of the way to the center; only a small area in the middle is still slightly soft
Tip: Overbaking will yield a rubbery, dry bake. Remove it slightly underdone; carryover heat will finish setting it as it rests.
5
Cool before serving
- Remove the sheet pan from the oven and let the egg bake rest at room temperature for 10 minutes.
- This allows the residual heat to finish setting the eggs and makes it easier to cut into portions.
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Ready when: Bake is firm enough to cut cleanly with a spatula
Tip: If serving immediately, cut into 6 equal portions and slide directly onto plates using a large spatula.

Good to know

Tips

For a heartier version, add 8 oz (225 g) diced cooked bacon or sausage to the roasted vegetables before pouring the egg mixture.
To ensure even cooking, keep all vegetable pieces roughly the same size so they all reach tenderness at the same time.
The egg bake can be made in a 9×13-inch (23×33 cm) baking dish instead of a sheet pan; reduce the baking time to 10–12 minutes if using a smaller pan with greater depth.
Serve with crusty bread, a simple green salad, or fruit on the side for a complete breakfast or light dinner.

Make ahead

Vegetables can be prepped and stored separately in an airtight container in the fridge up to 1 day ahead. Assemble and bake the egg bake the morning you plan to serve it.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat covered in a 325°F (163°C) oven for 10–12 minutes until warmed through. Do not freeze, as the custard texture will become watery upon thawing.

Substitutions

sharp cheddar cheese, shredded → gruyère, fontina, or feta cheese. Use the same amount. Gruyère adds a nutty flavor, fontina melts smoothly, and feta creates a tangier, crumbly texture.
fresh thyme leaves → 1 teaspoon dried herbs de Provence or fresh dill. Dried herbs are more concentrated, so use half the amount. Dill works especially well with potatoes.
red bell pepper → zucchini or summer squash, cut into ½-inch pieces. The vegetable will release more moisture; roast for the full 25 minutes to evaporate excess liquid.
whole milk → half-and-half or heavy cream. Use the same amount. Cream will make the custard richer; half-and-half is a lighter alternative to milk.