Description
Perfect for feeding a crowd, this Sheet Pan Eggs recipe is quick, easy, and packed with flavor! Serve these fluffy eggs on toast with avocado for a satisfying breakfast that’s ready in no time
Ingredients
Scale
- Cooking spray
- 18 eggs
- ⅓ cup milk
- Salt and pepper, to taste
- ½ cup mushrooms, sliced
- ¼ cup red bell peppers, sliced
- 1 cup shredded cheddar cheese
- Sliced bread for serving
- Avocado, mashed, for serving
- Parsley, chopped, for serving
Instructions
- Preheat oven to 350°F. Grease a 12×17-inch rimmed sheet pan with cooking spray, line with parchment paper, and spray again.
- Blend eggs and milk in a high-speed blender. Season with salt and pepper.
- Pour the egg mixture evenly onto the prepared sheet pan. Top with mushrooms, bell peppers, and shredded cheddar cheese.
- Bake for 15–18 minutes, or until eggs are fully set.
- Let the eggs cool for a few minutes. Slice into 12 pieces and serve on toast with mashed avocado and fresh parsley.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the microwave before serving.
- Adjust Servings: For a smaller crowd, use a 13×9-inch pan, 12 eggs, and bake closer to 15 minutes.
- Freezing Instructions: Cool completely, slice into portions, and freeze individually for up to 3 months. Thaw in the fridge and reheat before enjoying.
- Customization: Swap mushrooms and peppers for your favorite veggies or add cooked bacon or sausage for extra protein.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast