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🥣 Whole-Grain Sheet Pan Breakfast Bake (Customizable Base)

This wholesome Whole-Grain Sheet Pan Breakfast Bake starts with H-E-B Biscuit Mix and a protein-packed blend of eggs, oats, and Greek yogurt (or cottage cheese or tofu) for a balanced, make-ahead breakfast. The base batter is endlessly versatile:
1. add veggies and spices for savory options like Garden Veggie, Southern Power, or Tex-Mex Veggie
or go sweet
2. Chocolate Drizzle Spice, Pumpkin Spice Protein, or Date & Vanilla Bean Nut.
Bake once, slice into squares, and enjoy a week of warm, hearty breakfasts that are healthier (and easier) than pumpkin pie.
Prep Time10 minutes
Cook Time30 minutes

Ingredients

  • 2 cups All purpose baking Mix or whole wheat baking mix
  • 1 cup coconut milk or unsweetened almond or soy milk
  • 3 eggs
  • 2 tbsp coconut oil or avocado oil, or melted butter
  • 1/2 cup rolled oats or oat bran, pre softened steel cut oats, or ground flaxseed (for fiber + whole grains)
  • 1/2 cup cottage cheese or Greek yogurt, blended silken tofu (for protein and moisture)
  • 1/2 tsp salt
  • 1/2 cup Optional for sweet versions: date sugar
  • 1 Optional for sweet versions: banana
  • 1/4 tsp Optional for savory versions: black pepper or to taste

Instructions

  • Preheat oven to 375 °F (190 °C). Line or grease a 9×13-inch sheet pan. Dust with a handful of multi purpose baking mix.
  • In a large bowl, mix biscuit mix, oats or flax, salt, and any dry spices for your variation.
  • In another bowl, whisk eggs, milk, oil, and cottage cheese (or Greek yogurt/tofu). Add sweetener for sweet versions or pepper for savory.
  • Combine wet and dry ingredients until smooth but thick. Add a splash more milk if needed.
  • Fold in chosen add-ins (vegetables, proteins, fruits, nuts, or spices).
  • Spread batter evenly in prepared pan.
  • Bake 25–35 minutes, until golden and firm in the center. The edges will pull away from the pan.
  • Let cool slightly before taking a knife to the sides to prevent sticking
  • Cool completely before removing from pan and cutting into 8 - 12 squares. Serve warm or chilled.
  • Wrap individually in plastic wrap in store in fridge or freezer.
  • Optional: eat with a banana and a cup of coffee for a quick breakfast on the go

Notes

I double recipe and bake in large sheet pan for meal prepping a week or two of breakfasts.
If your using steel cut oats, soak over night and add a little extra baking mix to make up for the extra moisture for the soaked oats. 
🌿 Savory Variations
🥦 Garden Veggie Protein Bake
  • 2 cups finely chopped spinach, broccoli, bell pepper, and onion
  • 2 cloves of garlic powder or 1 tsp herb blend
  • Salt and pepper to taste
Optional: Top with everything bagel seasoning or nutritional yeast. Use a blender to make it faster to chop!
🐖 Southern Power Bake
  • 1–1½ cups cooked turkey or chicken sausage
  • ½ cup finely chopped kale or collard greens
  • ¼ cup cooked quinoa
  • ¼ tsp smoked paprika
🌮 Tex-Mex Veggie Bake
  • 1 cup black beans drained
  • ½ cup corn kernels
  • ½ cup diced red bell pepper (or any color pepper)
  • 1 tsp chili powder + ½ tsp cumin
  • Optional: diced jalapeño for heat
🍯 Sweet Variations
🍫 Chocolate Drizzle Spice Bake
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp lemon zest
  • ¼ cup mini dark chocolate chips
  • 1/4 cup cocoa 
  • 1 small zucchini or 1/2 bag frozen zucchini (thawed and drained) blended to a cream with the milk from the recipe 
After baking: Drizzle with 1–2 tbsp chocolate syrup or melted dark chocolate.
 🎃 Pumpkin Spice Protein Bake
  • Replace ½ cup milk with ½ cup pumpkin purée
  • 1½ tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • ½ cup finely diced or grated carrots (adds natural sweetness, texture, and color) blended to a cream with the milk from the recipe 
Optional: 2 tbsp maple syrup
Topping: Sprinkle rolled oats or chopped pecans before baking.
🌰 Coffee Date Nut Bake
  • ⅓ cup chopped Medjool dates
  • 1 tsp vanilla bean paste or pure vanilla extract
  • ½ tsp cinnamon
  • ¼ cup chopped nuts (pecans, almonds, or walnuts)
  • ½ cup mashed sweet potato or butternut squash (freshly cooked or from frozen — just thaw and drain any extra liquid before adding)
  • Substitute coconut milk with strongly brewed coffee 
Optional: Drizzle with honey or warm almond butter after baking.
🧊 Storage
  • Store in fridge up to 5 days or freeze up to 2 months.
  • I make a double batch in a sheet cake pan and freeze squares in plastic wrap for a quick and ready breakfast meal prep. I eat with a cup of coffee and banana  
  • Reheat at 350 °F (175 °C) until warm and slightly crisp.