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Sheet-Pan Eggs

OvenVegetarianBreakfast & Brunch

Time: 25 minutes

Yield: 12 servings

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About

Sheet-Pan Eggs is the perfect dish for a lazy weekend morning when you want something delicious and filling without having to spend hours in the kitchen. Picture this: the sun is shining, the birds are chirping, and the aroma of fresh eggs and veggies is wafting through the air. This dish combines classic breakfast favorites into a mouth-watering sheet-pan meal. With just a few simple steps, Sheet-Pan Eggs will be ready to serve up a delicious, protein-packed breakfast that's perfect for sharing with friends and family!

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Ingredients

  • 12 eggs
  • 1/3 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 mushrooms, sliced
  • 1/4 red bell pepper, diced
  • 1/2 tomato, diced
  • 1/4 onion, diced
  • 1 green onion, sliced
  • 1/2 cup cheddar cheese, grated

Directions

Step 1 -Preheat the oven to 430 degrees F.

Step 2 -Lightly grease a sheet pan with non-stick oil or brush with some vegetable oil.

Step 3 -In a large mixing bowl, crack and then whisk the eggs together.

Step 4 -Once blended, whisk in the milk and season with the salt and the pepper.

Step 5 -Pour the egg mixture in the sheet pan and add the mushrooms, the red bell pepper, the tomato, the onion, the green onion, and the cheddar cheese.

Step 6 -Transfer to the oven and bake until the eggs are set, about 15-20 minutes.

Step 7 -Cut into 12 squares and serve.

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