Sheet Pan Eggs

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Light and fluffy these sheet pan eggs make breakfast that much easier! Cooked in bulk and with minimal time in the kitchen, these scrambled eggs are cheesy, lightly seasoned, and a healthy breakfast in the morning.

Prep Time15

Cook Time25

Total Time40

Calories: 84

Course: Breakfast

Servings:

Author: Neli Howard

Ingredients

18 large eggs
¼ cup milk
2 teaspoons dried oregano
½ teaspoon kosher salt
¼ teaspoon black pepper
1 cup freshly shredded cheddar cheese
¾ cup sliced mushrooms
½ cup diced red bell pepper
⅓ cup sliced green onion

Instructions

Preheat and prep: Preheat your oven to 375°F (190°C). Line the baking sheet with parchment paper.
Whisk the eggs: In a large bowl, whisk together the eggs, milk, oregano, garlic powder, salt, and black pepper until well combined. Stir in the shredded cheddar cheese.
Add the veggies: Pour the egg mixture evenly into the prepared sheet pan. Top the egg mixture with the chopped mushrooms, diced red bell pepper, and minced green onion.
Bake: Bake for 20-25 minutes or until the eggs are fully set. Slice and serve warm.

Video

Notes

If the thought of whisking so many eggs is draining, know that you can pop them into the blender and whip them up that way before mixing them with the cheese. Just make sure not to over blend.

Make sure you line the baking sheet with parchment paper or foil so that your egg bake doesn’t stick and rip when serving. I find it best to line the baking sheet with foil and then line it with the parchment paper.

The cooking time will vary depending on the size of your cooking sheet.

If you’re adding extra toppings stick to small amounts. More toppings can release more liquid and change the texture of the eggs.

Nutrition

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