Sheet Pan Eggs
Sheet Pan Eggs are an easy breakfast perfect for meal prep, breakfast sandwiches, and feeding a crowd with customizable ingredients.
Servings: 12 servings
Calories: 154kcal
Ingredients
- 18 eggs
- 2 cups shredded cheese
- ⅓ cup milk
- Salt & pepper, to taste
- Chives, optional
Instructions
- Preheat the oven to 350℉ and generously grease or line a sheet pan with parchment paper.
- In a large mixing bowl, whisk together the eggs and milk until combined.
- Pour the egg mixture evenly into the prepared sheet pan.
- Season with salt and pepper to taste.
- Sprinkle in shredded cheese throughout the mixture.
- Bake the eggs for about 18 minutes or until the center no longer jiggles.
- Allow the eggs to cool for a few minutes before slicing into squares or rounds.
- Serve immediately or store for meal prep.
Notes
Tips to Make the Best Sheet Pan Eggs
- Whisk the eggs thoroughly for the fluffiest texture.
- Grease the pan and use parchment paper to prevent sticking.
- Don't overbake or the eggs will become rubbery.
- Chop vegetables into small pieces so they cook evenly.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
Calories: 154kcal | Carbohydrates: 1g | Protein: 13g | Fat: 11g | Potassium: 115mg
