why make this recipe
Sheet Pan Eggs are a fantastic way to enjoy a hearty breakfast with minimal effort. This recipe is perfect for busy mornings or when you’re feeding a crowd. You can customize it with your favorite vegetables and cheese, making it a versatile option for everyone. Plus, the sheet pan method allows you to cook multiple servings at once, saving time and dishes.
how to make Sheet Pan Eggs
Ingredients :
- 12 large eggs
- 1 cup milk
- 1 cup diced vegetables (e.g., bell peppers, onions, spinach)
- 1 cup shredded cheese (e.g., cheddar, mozzarella)
- Salt and pepper to taste
- Cooking spray or olive oil
Directions :
- Preheat the oven to 350°F (175°C).
- Lightly grease a large baking sheet with cooking spray or olive oil.
- In a large bowl, whisk together the eggs and milk.
- Stir in the diced vegetables, shredded cheese, salt, and pepper.
- Pour the egg mixture onto the prepared baking sheet, spreading it evenly.
- Bake for 20-25 minutes, or until the eggs are set and lightly golden.
- Remove from the oven and let cool slightly before slicing into squares.
- Serve warm and enjoy!
how to serve Sheet Pan Eggs
Sheet Pan Eggs are best served warm right out of the oven. You can slice them into squares or rectangles for easy serving. Consider pairing them with toast, avocado, or a fruit salad for a complete breakfast. They also make a great addition to brunch spreads.
how to store Sheet Pan Eggs
If you have leftovers, store them in an airtight container in the fridge. They will keep well for up to 3-4 days. You can reheat them in the microwave or oven before serving again. If you’d like to freeze them, slice the eggs into portions and wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag or container.
tips to make Sheet Pan Eggs
- Use fresh vegetables for the best flavor and texture. You can also mix and match different veggies based on your preference.
- Experiment with different types of cheese to find your favorite combo.
- For extra protein, consider adding cooked sausage or bacon to the egg mixture.
- Make sure to spread the egg mixture evenly on the baking sheet to ensure even cooking.
variation
You can easily adjust this recipe to fit your taste. Try adding spices like paprika or herbs like parsley for more flavor. If you prefer, you can use egg whites for a lighter version or substitute dairy milk with almond or oat milk for a dairy-free option.
FAQs
Can I make Sheet Pan Eggs ahead of time?
Yes, you can prepare the mixture a day in advance and bake it the next morning. This saves time in the morning.
Can I use frozen vegetables?
Absolutely! Just make sure to thaw and drain any excess moisture before adding them to the egg mixture.
What can I serve with Sheet Pan Eggs?
You can serve them with toast, fresh fruit, or even a light salad for a refreshing touch. They are also great on their own!
Sheet Pan Eggs
A hearty breakfast made with eggs, vegetables, and cheese, baked in a sheet pan for easy serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 12 large eggs
- 1 cup milk
- 1 cup diced vegetables (e.g., bell peppers, onions, spinach)
- 1 cup shredded cheese (e.g., cheddar, mozzarella)
- Salt and pepper to taste
- Cooking spray or olive oil
Instructions
- Preheat the oven to 350°F (175°C).
- Lightly grease a large baking sheet with cooking spray or olive oil.
- Whisk together the eggs and milk in a large bowl.
- Stir in the diced vegetables, shredded cheese, salt, and pepper.
- Pour the egg mixture onto the prepared baking sheet, spreading it evenly.
- Bake for 20-25 minutes, or until the eggs are set and lightly golden.
- Remove from the oven and let cool slightly before slicing into squares.
- Serve warm and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or oven.
