Description
Sheet Pan Eggs are an easy and efficient way to prepare a large batch of perfectly cooked eggs in the oven. Ideal for meal prep, breakfast sandwiches, or feeding a crowd, they are customizable with your favorite mix-ins.
Ingredients
- 12 large eggs
- 1/2 cup milk (or dairy-free alternative)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Cooking spray or oil for greasing the pan
- Optional add-ins:
- 1/2 cup diced bell peppers
- 1/2 cup chopped spinach
- 1/2 cup shredded cheese
- 1/4 cup chopped onions
- 2 tbsp chopped fresh herbs (such as chives or parsley)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a rimmed sheet pan (about 9×13 inches or larger) with cooking spray or oil.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Pour the egg mixture evenly into the prepared sheet pan.
- Sprinkle your desired add-ins (vegetables, meats, cheeses, etc.) evenly over the top.
- Bake for 18–22 minutes, or until the eggs are set and no longer jiggly in the center.
- Let cool slightly, then slice into squares or rectangles.
- Serve warm, or cool completely and store for later.
Notes
Use parchment paper for easy cleanup and nonstick results.Let the eggs cool slightly before slicing for clean edges.Finely chop raw vegetables to ensure even cooking.Perfect for breakfast sandwiches, wraps, or as a protein snack.Double the recipe using a larger sheet pan and adjust the baking time.
Nutrition
- Serving Size: 1 slice (1/8 of pan)
- Calories: 130
- Sugar: 1g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 185mg
