Sheet-Pan Egg and Cheese Breakfast Squares

Sheet-pan breakfasts turn the classic American egg bake into an easy, hands-off morning win. These squares fold fluffy eggs, cheddar, ham, and spinach into one golden pan, ready to slice and reheat all week.

Serves 6 · 12 min prep · 22 min cook

Estimate for one serving

• 285 cal
• 24g protein
• 4g carbs
• 19g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 10 large eggs
• 1/2 cup whole milk
• 1 1/2 cups shredded cheddar cheese
• 1 cup cooked diced ham
• 2 cups baby spinach
• 3 green onions
• 1 tsp garlic powder
• 3/4 tsp salt
• 1/2 tsp black pepper
• as needed olive oil spray

Instructions

1. 1Preheat the oven to 375°F and line a rimmed half-sheet pan with parchment paper. Lightly mist the parchment with olive oil spray so the eggs release cleanly later.
2. 2Crack the eggs into a large mixing bowl and whisk vigorously until the yolks and whites are fully blended and slightly frothy.
3. 3Pour in the milk and continue whisking until the mixture looks smooth and pale yellow. Season with garlic powder, salt, and black pepper.
4. 4Roughly chop the spinach and thinly slice the green onions. Fold both into the egg mixture along with the diced ham so everything is evenly distributed.
5. 5Pour the egg mixture onto the prepared sheet pan and tilt the pan gently to spread it into an even layer that reaches the corners.
6. 6Sprinkle the shredded cheddar evenly over the top, pressing lightly so some cheese sinks into the eggs.
7. 7Bake on the center rack for 18 to 22 minutes until the eggs are fully set in the center, the edges are lightly golden, and a knife inserted comes out clean.
8. 8Remove the pan and let the bake rest for 5 minutes so it firms up for clean cuts. Slice into 6 even squares with a sharp knife or pizza cutter.
9. 9Serve warm right away, or cool completely, wrap individually, and refrigerate for grab-and-go breakfasts through the week. Reheat squares in a 350°F oven or microwave until hot.