Make these easy sheet-pan eggs the next time you’re serving a crowd for breakfast or brunch.

Mushrooms add texture and flavor, while spinach adds a pop of color.

you could also make these eggs for a meal-prep-friendly breakfast.

Easy sheet-pan eggs with mushroom and spinach sliced up on a sheet-pan, one slice getting picked up with a spatula

Photo:Photographer: Rachel Marek, Food Stylist: Lauren McAnelly

Coat a large rimmed baking sheet with cooking spray.

Heat oil in a large skillet over medium-high heat.

Add onion; cook, stirring, until light golden, 4 to 5 minutes.

Ingredients for the easy sheet-pan eggs with mushroom and spinach recipe all separated in clear mixing bowls

Photographer: Rachel Marek, Food Stylist: Lauren McAnelly

Add garlic; cook, stirring, until fragrant, about 30 seconds.

Stir in spinach and remove from heat.

Whisk eggs, milk, mustard and the remaining 3/4 teaspoon each salt and pepper in a large bowl.

Sliced mushroom and spinach getting pan fried, stirred with a wooden spatula

Photographer: Rachel Marek, Food Stylist: Lauren McAnelly

Pour onto the prepared baking sheet, then sprinkle with the vegetable mixture.

Bake, rotating the pan from back to front halfway, until just set, 20 to 25 minutes.

Cut into 12 squares and serve.

Mushrooms and spinach getting spread on top of egg mixture in sheet-pan for the easy sheet-pan eggs with mushroom and spinach recipe

Photographer: Rachel Marek, Food Stylist: Lauren McAnelly

Refrigerate for up to 3 days or freeze for up to 3 months.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.