Sheet Pan Eggs
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 12 eggs
- ⅓ cup milk
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 mushrooms (sliced)
- ¼ red bell pepper (diced)
- ½ tomato (diced)
- ¼ onion (diced)
- 1 green onion (sliced)
- ½ cup cheddar cheese (grated (about 2 ounces))
Method
- Preheat oven to 220°C (430°F). If using a fan oven then preheat to 200°C (390°F).
- Get a large mixing bowl, and crack 12 eggs. Be careful not to get any egg peel in the bowl.
- Whisk the eggs until blended, whisk in milk, and season with salt and pepper.
- Lightly grease a sheet pan with non-stick oil or brush over some vegetable oil.
- Pour the egg mixture in the sheet pan, and add your toppings (mushroom, red bell pepper, tomato, onion, green onion, and cheddar cheese)
- Pop in the oven on the lower rack, and bake for 15-20 minutes. The baking time may vary depending on what size of sheet pan you're using, and how many toppings you've added but the center should set and no longer be jiggly which means that the eggs are done.
- Cut into 12 squares, and serve.