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Sheet Pan Eggs

Sheet Pan Eggs

The ultimate breakfast for busy mornings, Sheet Pan Eggs are a delicious and easy way to serve a crowd. Packed with flavor and nutrients, this dish is perfect for meal prep or a delightful brunch! Try this recipe tonight!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1/4 cup mushrooms sliced
  • 1/2 cup red bell pepper diced
  • 6 eggs
  • 2 tablespoons milk
  • Pinch salt
  • Pinch pepper
  • 1/4 cup mozzarella or cheddar cheese
  • Fresh parsley chopped

Equipment

  • Oven
  • Baking Sheet
  • Skillet
  • Frying Pan
  • Whisk
  • Mixing Bowl
  • Chef's Knife
  • Cutting Board

Method
 

  1. Preheat your oven to 375°F. Grease or line a sheet pan with parchment paper.
  2. Heat the olive oil in a small saucepan and sauté the mushrooms and red bell pepper for about 5 minutes, until they release their moisture. Set aside to cool slightly.
  3. In a bowl, whisk the eggs and milk, and season with a pinch of salt and pepper. Pour the egg mixture onto the prepared sheet pan, tilting slightly to spread evenly.
  4. Evenly distribute the the sautéed mushrooms, red bell pepper, and shredded cheese over the eggs.
  5. Bake for about 15 minutes, until set. Remove from the oven and sprinkle with fresh parsley.
  6. Let cool slightly, then slice into portions and serve.

Notes

  • If you don’t have parchment paper: put the pan in the oven for 10 minutes after applying the oil. Take it out then pour in the egg mixture immediately.
  • Cook the vegetables: in small, uniform pieces to ensure even cooking.
  • Add the vegetables: to the egg mixture before baking if you want them to be ingredients more than toppings.