Sheet Pan Eggs
This Sheet Pan Eggs recipe is a great way to cook a breakfast meal for a large crowd using just your oven - it's fast, easy and delicious!
Servings 12 servings
- Cooking spray
- 18 eggs
- 1/3 cup milk
- Salt and pepper
- ½ cup sliced mushrooms
- ¼ cup sliced red peppers
- 1 cup shredded cheddar cheese
- Sliced bread for serving
- Mashed avocado for serving
- Chopped parsley for serving
Preheat the oven to 350°F. Grease an 12x17" rimmed sheet pan with cooking spray, line with parchment paper, and spray again.
In a blender, blend the eggs with the milk. Season with salt and pepper, to taste.
Pour the egg mixture evenly on the sheet pan and top with the mushrooms, peppers, and shredded cheese.
Bake the eggs for about 15-18 minutes, until they are set.
Allow the eggs to cool for a few minutes, then cut the eggs into 12 equal pieces. Serve on a toast with mashed avocado and fresh parsley, if desired.
Storage: You can make this recipe up to 4 days in advance. Just store in an airtight container in the fridge. When ready to serve, you can warm it on top of your toast or in a microwave.
Adjust Servings: If your crowd is not that big, switch from 12x17 pan to13x9 pan. Use 12 eggs and bake closer to 15 minutes. Just watch until the eggs are set in the middle.
Freezing Instructions: Cool the sheet pan eggs completely, slice them into single servings and store them individually in freezer safe bags or in containers. They will keep for up to 3 months. Thaw overnight in the fridge, then microwave before enjoying.
Serving: 1g | Calories: 137kcal | Carbohydrates: 1.4g | Protein: 10.7g | Fat: 9.6g | Saturated Fat: 4g | Cholesterol: 250.2mg | Sodium: 155.6mg | Fiber: 0.2g | Sugar: 0.9g