Description
- Make perfect sheet pan eggs in just 20 minutes! This easy recipe feeds a crowd with minimal effort and stores beautifully for meal prep breakfasts all week long
Ingredients
Scale
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- Cooking spray (I like using olive oil spray for a bit of flavor)
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- 18 large eggs
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- 1/3 cup milk (any kind works – I use whole milk for richness)
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- Salt and pepper, to taste
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- 1/2 cup mushrooms, sliced
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- 1/4 cup red bell peppers, sliced
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- 1 cup shredded cheddar cheese
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- Sliced bread, for serving
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- Mashed avocado, for serving
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- Fresh parsley, chopped, for serving
Instructions
- Preheat your oven to 350°F. Coat a 12×17″ rimmed sheet pan with cooking spray, line with parchment, then spray again—no sticking here!
- Blend the eggs and milk until smooth and fluffy. Season well with salt and pepper—this is the base, so give it flavor!
- Pour the egg mixture into the prepared sheet pan, spreading it evenly to the edges. Scatter mushrooms, bell peppers, and a generous layer of cheddar on top.
- Bake for 15–18 minutes, or until the center is fully set and no longer jiggles when gently shaken.
- Let it rest for a few minutes before slicing into 12 hearty squares. Serve over toast with mashed avocado and a sprinkle of fresh parsley.
Notes
- Blending the eggs gives them a super light, fluffy texture—worth the extra step!
- Try adding cooked sausage or spinach for a heartier variation.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 137 kcal
- Sugar: 0.9g
- Sodium: 155.6mg
- Fat: 9.6g
- Saturated Fat: 4g
- Carbohydrates: 1.4g
- Fiber: 0.2g
- Protein: 10.7g
- Cholesterol: 250.2mg