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Sheet Pan Eggs

A simple, hearty breakfast dish, perfect for busy mornings. Customize with your favorite vegetables and cheese for a delicious start to the day.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 large large eggs
  • 0.5 cup milk Can substitute with almond milk for a dairy-free version.
  • Salt and pepper to taste
  • 1 cup diced vegetables E.g. bell peppers, onions, spinach.
  • 1 cup shredded cheese Cheddar and mozzarella work well.
  • Cooking spray or oil For greasing the baking sheet.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a large baking sheet with cooking spray or oil.
  3. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  4. Stir in your diced vegetables and shredded cheese until evenly mixed.
  5. Pour the mixture onto the prepared baking sheet, spreading it out evenly.
  6. Bake in the preheated oven for about 20-25 minutes or until set and golden.
  7. Allow to cool slightly, then cut into squares and serve warm.
  8. For storing, refrigerate in an airtight container for up to 5 days or freeze for longer storage.

Notes

Feel free to experiment with different vegetables and cheeses. Enjoy with salsa, hot sauce, or as a breakfast burrito with wraps.