Sheet Pan Eggs
Sheet pan eggs with your chosen add-ins are the answer to your prayers when you want a simple breakfast that takes minutes to whip up and cook!
Servings: 12
Equipment
- Baking Sheet Rimmed
Ingredients
- 18 eggs large
- ½ Cup heavy cream
- 1 Teaspoon salt
- ½ Teaspoon black pepper freshly cracked
- ¼ Teaspoon ground nutmeg
- 4 button mushrooms sliced
- ½ red bell pepper seeded and diced
- 2 green onions sliced
- ½ Cup sharp cheddar cheese shredded
- olive oil or nonstick cooking spray as needed
Instructions
- Preheat oven to 375°F. Grease a 12x18 rimmed sheet pan with olive oil. Set aside.
- Crack 18 eggs into a large mixing bowl. Whisk the eggs until blended.
- Whisk in heavy cream, salt, pepper, and nutmeg.
- Add half of the mushrooms, bell peppers and green onions, and half of the cheddar cheese. Gently whisk everything together.
- Pour the egg mixture into the prepared sheet pan, and add the other half of your toppings.
- Bake in preheated oven for 15 to 20 minutes, or until the center is set and no longer jiggly.
- Cut into 12 squares and serve.
Notes
Don't let it stick: When greasing a sheet pan for your baked scrambled eggs, it's important to make sure you grease up the sides too. This prevents the sheet pan eggs from sticking.
Make two kinds: If you want to make one vegetable sheet pan egg dish and one with, say, cubed ham, bacon or chicken, you can either use two small baking sheets or use foil to separate a large baking sheet into two halves.
Check you're using good eggs: When making sheet pan meals using eggs, it's a good idea to crack each egg into a cup and then into the bowl. It's easier to spot and pick out any stray bits of egg shell and it also means if you crack a bad egg, you aren't breaking it into the bowl with all the others.
Make two kinds: If you want to make one vegetable sheet pan egg dish and one with, say, cubed ham, bacon or chicken, you can either use two small baking sheets or use foil to separate a large baking sheet into two halves.
Check you're using good eggs: When making sheet pan meals using eggs, it's a good idea to crack each egg into a cup and then into the bowl. It's easier to spot and pick out any stray bits of egg shell and it also means if you crack a bad egg, you aren't breaking it into the bowl with all the others.
Nutrition
Calories: 57kcal | Carbohydrates: 1g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 228mg | Potassium: 52mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 369IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 0.1mg
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