Breakfast recipe · from the recipe book

Sheet-Pan Mozzarella Mushroom Egg Bake

Name: Sheet-Pan Mozzarella Mushroom Egg Bake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 7 oz (200 g) Part-skim mozzarella, shredded, divided; 6 large (300 g) Eggs; 3 medium (400 g) Sweet potatoes, peeled and cut into 1/2-inch cubes; 4¼ cups sliced (300 g) White mushrooms, sliced; 2 medium (200 g) Yellow onion, sliced into thin wedges; 2 cloves (6 g) Garlic, minced; 1 cup (150 g) Cherry tomatoes, halved; ⅓ cup (80 ml, 100 g) Milk, 2%; 1½ tbsp (20 g) Olive oil, divided; 2 tsp (2 g) Dried oregano; ¼ tsp (2 g) Salt, divided; ½ tsp (1 g) Black pepper; ½ cup leaves (10 g) Fresh basil, torn

Roasted sweet potato and browned mushrooms and onion set in a fluffy egg custard under a bubbly, stretchy mozzarella top with burst cherry tomatoes and fresh basil.

Sheet pan
1 hr · 20 min hands-on
Serves 4
Vegetarian
Gluten-free

31–45 g carbs
Protein 20 g+
500 calories or less

Ingredients

7 oz200 gPart-skim mozzarellashredded, divided
6 large300 gEggs
3 medium400 gSweet potatoespeeled and cut into 1/2-inch cubes
4¼ cups sliced300 gWhite mushroomssliced
2 medium200 gYellow onionsliced into thin wedges
2 cloves6 gGarlicminced
1 cup150 gCherry tomatoeshalved
⅓ cup (80 ml)100 gMilk, 2%
1½ tbsp20 gOlive oildivided
2 tsp2 gDried oregano
¼ tsp2 gSaltdivided
½ tsp1 gBlack pepper
½ cup leaves10 gFresh basiltorn

Steps

Prep first: cube the sweet potato, slice the mushrooms and onion, mince the garlic, halve the cherry tomatoes, shred the mozzarella and tear the basil. Preheat the oven to 425°F (220°C).
On a 9x13-inch rimmed sheet pan, toss the sweet potato with half of the olive oil and spread it out. Roast for 15 minutes.
Add the mushrooms, onion and garlic to the pan, drizzle with the remaining half of the olive oil, sprinkle with half of the salt and toss. Roast 15 minutes more, until the mushrooms are browned and the sweet potato is tender.
While the vegetables roast, whisk the eggs, milk, oregano, black pepper and the remaining half of the salt in a bowl, then stir in half of the mozzarella.
Lower the oven to 375°F (190°C). Spread the roasted vegetables evenly in the pan and pour the egg mixture over them.
Scatter the cherry tomatoes on top, then sprinkle with the remaining half of the mozzarella.
Bake 15 to 18 minutes, until the eggs are set in the center and reach 160°F (71°C) and the cheese is bubbly.
Rest 5 minutes, top with the basil, cut into 4 pieces and serve.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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Sheet-Pan Mozzarella Mushroom Egg Bake

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