Sheet Pan Eggs

Looking for a quick and healthy breakfast? This Sheet Pan Eggs recipe is your answer! With just 18 eggs, vegetables, and cheese, you can make a delicious, protein-packed breakfast or brunch for the whole family. Perfect for meal prep, this recipe allows you to bake all your eggs at once, saving time and reducing cleanup. Simply customize it with your favorite veggies like mushrooms, peppers, or spinach and top with cheese for extra flavor. Serve with toasted bread and mashed avocado for a complete, satisfying meal.

Ingredients:

• Cooking spray
• 18 large eggs
• 1/3 cup milk (or non-dairy alternative)
• Salt and freshly ground black pepper, to taste
• 1/2 cup sliced mushrooms
• 1/4 cup sliced red bell peppers
• 1 cup shredded cheddar cheese (or cheese of choice)
• Sliced bread, for serving
• Mashed avocado, for serving
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 350°F. Grease a 12×17″ rimmed sheet pan with cooking spray, line it with parchment paper, and spray again.
2. In a blender, blend the eggs with the milk until smooth. Season with salt and pepper to taste.
3. Pour the egg mixture evenly onto the prepared sheet pan and top with sliced mushrooms, red bell peppers, and shredded cheese.
4. Bake for 15-18 minutes, or until the eggs are fully set.
5. Allow the eggs to cool for a few minutes, then cut them into 12 equal pieces. Serve on toasted bread, topped with mashed avocado and a sprinkle of fresh parsley.

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Why You’ll Love This Recipe:

This sheet pan eggs recipe is a perfect way to make a delicious breakfast for a crowd or meal prep for the week. It’s easy to customize with your favorite veggies and cheeses, and it’s a great source of protein. The best part? It’s all made in one pan, which means fewer dishes to clean!

Tips:

• For a fluffier texture, use a hand whisk instead of a blender to beat the eggs.
• Be sure to line the pan with parchment paper for easy cleanup.
• You can add extra seasonings, like garlic powder, paprika, or a pinch of cayenne, for added flavor.
• Let the eggs cool slightly before cutting them to prevent them from falling apart.

Variations and Substitutions:

• Cheese: Swap cheddar for mozzarella, feta, or any cheese you prefer.
• Vegetables: Add spinach, tomatoes, or zucchini for more variety.
• Non-Dairy: Use almond milk, oat milk, or any non-dairy milk if you’re lactose intolerant.
• Gluten-Free: Serve with gluten-free toast if needed.

FAQs:

• Can I make these ahead of time? Yes! Sheet pan eggs are perfect for meal prep. Store leftovers in an airtight container in the fridge for up to 4 days.
• Can I freeze them? Absolutely! Freeze the cooked eggs in individual portions and reheat in the microwave when needed.
• How do I reheat these? You can reheat individual pieces in the microwave for 30 seconds, or reheat the whole sheet pan in a preheated oven at 350°F for about 10 minutes.

Serving:

Serve these sheet pan eggs on a slice of your favorite bread, topped with mashed avocado for a creamy finish. You can also pair them with a side of fruit or a simple salad for a well-rounded meal.

Suggestions:

• For a heartier meal, add a side of crispy bacon or sausage.
• If you like a bit of spice, sprinkle some hot sauce or red pepper flakes on top before serving.
• Try using a variety of colorful bell peppers for a more vibrant dish.

This recipe is versatile, nutritious, and easy to make—ideal for a busy morning or a weekend brunch with family and friends!