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sheet pan eggs with tomatoes and red onions and a spatula

Sheet Pan Eggs

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 servings
Calories 145kcal

Ingredients

  • 18 large eggs
  • 1/4 cup milk or heavy cream
  • 3/4 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup meltable cheese shredded (such as cheddar, jack, low moisture mozzarella, etc.)

Add In Ideas:

  • 2 cups vegetables we love a combo of mushrooms, red onions, and cherry tomatoes thinly sliced or sauteed to released moisture
  • proteins 1/4 pound of cooked + crumbled bacon or sausage would be amazing. As would diced ham

Serving Suggestions:

  • Toasted bread
  • Chopped fresh herbs such as chives or green onions sprinkled on top
US Customary - Metric

Instructions

  • Preheat oven to 350 F. Option to line a 13x18" or 12x17" rimmed baking sheet with parchment paper for easy clean up. If not, heavily grease the bottom and edges of your pan with cooking spray.
  • Whisk together the eggs, milk or heavy cream, salt, and pepper. Stir in the veggies if using.
  • Pour eggs into prepared baking sheet, and sprinkle the top with cheese. Bake in preheated oven for 21-24 minutes, until the eggs have set in the center.
  • Use a butter knife or thin spatula to loosen the eggs around the edges of the pan, and slice into servings. Sprinkle with fresh herbs, and enjoy!

Nutrition

Calories: 145kcal | Total Carbohydrates: 5g | Protein: 12g | Fat: 9g | Sodium: 314mg | Fiber: 1g | Sugar: 1g | Net Carbs: 4g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com