Sheet Pan Eggs
Make breakfast for a crowd with these easy sheet pan eggs! They’re great for meal prep, breakfast sandwiches, or quick weekday mornings - ready in under 30 minutes.
Servings: 12 servings
Ingredients
- Cooking spray
- 18 eggs
- ⅓ cup milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup mushrooms sliced
- ¼ cup red bell peppers sliced
- 1 cup shredded cheddar cheese
- Sliced bread for serving
- Avocado mashed, for serving
- Parsley chopped, for serving
Instructions
- 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.
Video
Notes
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.
Freezing: 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.
Adjust Servings: If your crowd is not that big, switch from 12x17 pan to a 13x9 pan. Use 12 eggs, reduce the rest of the ingredients by about 1/3 and bake closer to 15 minutes. Just watch until the eggs are set in the middle.
Nutrition
Serving: 1slice | 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
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