Description
Busy mornings don’t have to mean boring breakfasts. This Sheet-Pan Frittata is a simple, make-once, eat-all-week solution that’s hearty, customizable, and packed with protein. You mix, pour, and bake everything in one pan, then slice it into grab-and-go portions. It’s perfect for meal prep and tastes just as good reheated as it does fresh from the oven.
Ingredients
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10 large eggs
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½ cup milk (or unsweetened almond milk)
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1 cup cooked breakfast sausage, diced ham, or turkey bacon (cooked and crumbled)
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1 cup chopped fresh spinach or kale
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½ cup diced bell pepper
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½ cup shredded cheddar cheese (or feta/goat cheese)
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¾ tsp salt
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¼ tsp black pepper
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Optional: chopped green onions or fresh herbs for topping
Instructions
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Preheat oven to 375°F (190°C). Line a 9×13-inch pan with parchment paper or grease well.
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Whisk eggs
In a large bowl, whisk eggs, milk, salt, and pepper until fully blended and slightly frothy. -
Add fillings
Stir in cooked meat, chopped greens, bell pepper, and most of the cheese (save a little for the top). -
Pour and top
Pour mixture into the prepared pan and spread evenly. Sprinkle remaining cheese on top. -
Bake
Bake 20–25 minutes, until the center is set and a knife inserted comes out clean. -
Cool and slice
Let cool 10–15 minutes, then slice into squares or rectangles.
Notes
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Use cooked, dry fillings — excess moisture from veggies or meat can make the frittata watery.
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Whisk well — fully blended eggs give a better texture.
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Don’t overload — too many add-ins can make slices fall apart.
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Line with parchment — makes lifting and slicing much easier.
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Meal prep friendly — store slices in the fridge up to 5 days or freeze individually.