This No-Fuss Vegan Sheet Pan Eggs recipe is the easiest way to make breakfast! Make several mini vegan omelet slices at once, perfect for meal prep and breakfast sandwiches.

Mornings just got a whole lot brighter with the introduction of the vegan sheet pan omelet! Packed with a flavorful blend of tofu and chickpea flour, this versatile dish offers a protein rich way to start your day. Embrace the endless possibilities. Eat it plain with toast, in a breakfast sandwich, breakfast burrito and more!

From savory fillings like sautéed veggies, vegan cheese, and aromatic herbs, to sweet options featuring fresh fruit and a drizzle of maple syrup, the possibilities are endless. There are truly no limits.

Indulge in the fluffy, eggy texture of a vegan omelet. Enjoy the satisfaction of a hearty, satisfying meal. It nourishes your body and your conscience. Whether you’re a seasoned vegan, or just beginning to explore plant-based options in your diet, you must try the vegan omelet. It will elevate your breakfast game to new heights.

The best parts about this recipe are that it creates little mess. It requires minimal dishes. Also, it only takes 15 minutes to make! Learn how I make this recipe below.

How to Make No-Fuss Vegan Sheet Pan Eggs

You can make this recipe easily. All you need is a handful of simple ingredients. You can find them at most grocery stores. Add it all to a blender until thick and creamy. Spread onto a sheet pan lined with parchment paper, add your favorite toppings and bake for 10 minutes. Once removed from the oven, cut into 6-8 squares and serve!

Storage: You can eat these right away. If you have leftovers or are doing meal prep, these can be stored for later. Place them in an air-tight container. Store in the fridge for up to 3 days. Alternatively, place in the freezer for up to 30 days. To re-heat simply microwave for 30 seconds or pop into the over for a quick re-heat.

No-Fuss Vegan Sheet Pan Eggs

Recipe by Stunningly Plant BasedCourse: BreakfastDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

60

kcal

This No-Fuss Vegan Sheet Pan Eggs recipe is the easiest way to make breakfast! Make several mini vegan omelet slices at once, perfect for meal prep and breakfast sandwiches.

Ingredients

• 1 block Extra firm Tofu

• 1/4 cup Chickpea Flour

• 1 tbsp Cornstarch

• 1 tsp Turmeric

• 1 tsp Garlic Powder

• 1 tsp Onion Powder

• 1/4 tsp Black Salt

• 1/2 – 3/4 cup Plant Milk

• Salt and Pepper to taste

• Optional Toppings

• Vegan Cheese

• Green Onions

• Zucchini

• Broccoli

• Cherry Tomatoes

• Cooked Hash browns

Directions

• Pre-heat oven to 400 degrees F.
• In a blender combine all vegan egg ingredients. Blend until smooth
• Spread mixture out evenly on a sheet pan lined with parchment paper. Add optional ingredients.
• Bake for 10 minutes until slightly firm on top.
• Remove from oven and cut into 6-8 squares. Serve immediately or store in the fridge or freezer for later.