Sheet Pan Eggs (Vegetable Egg Bake)
9 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- 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
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 10 Eggs
- 60 ml Milk
- 2 pinch Fine sea salt
- 2 pinch Ground black pepper
- 60 g Cheddar cheese (grated)
- 60 g Spinach (chopped)
- 1 Red bell pepper (diced)
- 10 Cherry tomatoes (sliced)
- 4 Spring onions (Scallions) (sliced)
- 0.5 head Broccoli (chopped into small florets)
Method
- Preheat your oven to 200ยฐC/180ยฐC(fan)/400ยฐF/Gas 6. Lightly oil a large sheet pan/baking tray.
- Crack 10 Eggs into a large mixing bowl. Add 60 ml Milk, 2 pinch Sea salt and 2 pinch Black pepper and whisk.
- Add 60 g Cheddar cheese, 60 g Spinach, 1 Red bell pepper, 10 Cherry tomatoes, 4 Spring onions (Scallions) and 0.5 head Broccoli and mix well.
- Pour the mixture into the oiled sheet pan.
- Cook for 20-25 or until the eggs are cooked and firm.
- Allow to cool for a few minutes, then cut into slices.