Easy Sheet Pan Eggs (Feeds 12!)
User Reviews
5
Easy Sheet Pan Eggs (Feeds 12!)
Description
This recipe blends large eggs with milk, salt, and pepper in a blender until frothy before pouring the mixture into a greased rimmed sheet pan. Topped with shredded cheddar cheese and diced vegetables, the egg mixture bakes at 350°F for about 20 minutes until set. Rotating the pan during baking ensures even cooking and texture across the batch.
The finished egg sheet is tender with a lightly browned top, and the added mushrooms and bell peppers provide subtle vegetable flavors and texture contrast. The cheddar melts into the eggs, adding mild creaminess. Cutting into squares makes for easy portioning, suitable for serving on toast or in breakfast sandwiches.
Storage guidance includes refrigerating leftovers for up to one week in an airtight container. Reheating works best in a skillet or toaster oven to maintain texture, and the dish can be frozen for up to three months. Using a baking sheet with at least 1-inch-high rims prevents spillover as the eggs puff while baking. A sturdy, warp-resistant pan is recommended.
Ingredients
- 18 large egg
- ½ cup milk 120 mL
- ½ tsp salt
- ¼ tsp black pepper ground
- 1 cup cheddar cheese 114 g, shredded
- ½ cup mushroom 64 g, diced
- ½ green bell pepper
- ½ red bell pepper
Instructions
- Prep: Preheat oven to 350°F (176°C). Grease a large (12 x 17 inch) rimmed baking sheet well.
- Blend: Add eggs, milk, salt, and pepper to a blender, Blitz for about 30 seconds, or until combined and frothy.
- Assemble: Pour eggs into prepared baking sheet. Evenly top with cheese, mushrooms, and bell peppers.
- Bake: Carefully transfer to the oven and bake for 20 minutes, rotating the pan once during baking to ensure even cooking.
- Serve: Cut into squares and serve hot, by itself, with toast, or on breakfast sandwiches!
Notes
- Use a rimmed baking sheet with at least 1-inch high edges to contain the egg mixture as it rises during baking.
- Store leftover egg squares in an airtight container in the refrigerator for up to one week.
- Reheat best in a skillet or toaster oven to retain texture instead of using a microwave.
- This dish freezes well for up to three months; thaw before reheating.
- Choose a thick, good-quality baking sheet to avoid warping in the oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 154kcal | 8% |
| Carbohydrates | 2.1g | 1% |
| Protein | 12.3g | 25% |
| Fat | 10.8g | 17% |
| Saturated Fat | 4.5g | 23% |
| Cholesterol | 290mg | 97% |
| Sodium | 266mg | 11% |
| Potassium | 144mg | 3% |
| Fiber | 0.2g | 1% |
| Sugar | 1.6g | 3% |
| Calcium | 121mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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