Sheet Pan Eggs
User Reviews
5
Sheet Pan Eggs
Description
This recipe starts by preheating the oven and preparing a large rimmed sheet pan lined with parchment paper. Eggs are whisked together with milk, salt, and black pepper to form a smooth mixture. The egg base is poured onto the pan, then topped evenly with cooked bacon pieces, thinly sliced vegetables, and shredded cheddar cheese.
The mixture bakes for 20 to 25 minutes until the eggs are fully set but still moist and tender. After resting briefly, the sheet is cut into serving pieces. The bacon contributes a smoky crunch, vegetables provide freshness and slight bite depending on choice, and cheese melts to add creaminess and richness throughout.
This flexible recipe allows substitution or addition of various vegetables and cheeses to suit personal preference. It can be served on toast or English muffins for a hearty breakfast or brunch. Leftovers store well refrigerated for several days or can be frozen for longer-term storage, with simple reheating instructions provided.
Ingredients
- 4 lices Bacon roughly chopped, cooked
- 18 large egg
- ¼ cup milk whole
- ½ teaspoon salt more to taste
- ½ teaspoon black pepper
- 2 cups vegetables see notes, thinly sliced
- 1 cup cheddar cheese shredded
- 1 green onion thinly sliced, optional
Instructions
- Preheat the oven to 350°F and line a 13"x18" rimmed baking sheet with parchment paper.
- In a medium bowl, whisk together the eggs, milk, salt, and black pepper.
- Pour the whisked egg mixture onto the prepared baking sheet. Sprinkle with 2 cups of add-ins, bacon, and cheese.
- Bake for 20 to 25 minutes, until the eggs are set.
- Allow the eggs to cool in the pan for 5 minutes. Run a butter knife along the edges of the pan and cut the eggs into squares or rectangles.
- Garnish with sliced green onions and serve on toast or English muffins if desired.
Notes
- Use parchment paper to line the baking sheet to prevent sticking and simplify cleanup.
- Thinly slice vegetables to ensure they cook through during baking or briefly sauté for a tender-crisp texture before adding.
- Allow baked eggs to rest before slicing for cleaner cuts and better texture retention.
- Customize by adding preferred vegetables or changing the cheese type.
- Store leftovers in the refrigerator up to 4 days or freeze for up to 4 months, reheating in the microwave as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192 | 10% |
| Carbohydrates | 2g | 1% |
| Protein | 16g | 32% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 380mg | 127% |
| Sodium | 381mg | 16% |
| Potassium | 215mg | 5% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 1027IU | 21% |
| Vitamin C | 3mg | 3% |
| Calcium | 147mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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