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Feel Good Foodie

Sheet Pan Eggs

Fluffy baked eggs studded with mushrooms, bell peppers, and melty cheddar, all cooked at once on a single sheet pan. Cut into squares and pile onto toast with mashed avocado for an easy breakfast that feeds a crowd.

⏱ 20 min12Americanbreakfasteggssheet panmeal prepcrowd-friendly

Ingredients

  • —Cooking spray
  • 18eggs
  • 1/3 cupmilk
  • 1/2 teaspoonsalt
  • 1/2 teaspoonblack pepper
  • 1/2 cupmushrooms · sliced
  • 1/4 cupred bell peppers · sliced
  • 1 cupshredded cheddar cheese
  • —Sliced bread · for serving
  • —Avocado · mashed, for serving
  • —Parsley · chopped, for serving

Steps

  1. 1

    Preheat the oven to 350°F. Grease a 12x17-inch rimmed sheet pan with cooking spray, line with parchment paper, and spray again.

  2. 2

    In a blender, blend the eggs with the milk. Season with salt and pepper, to taste.

  3. 3

    Pour the egg mixture evenly onto the sheet pan and top with the mushrooms, peppers, and shredded cheese.

  4. 4

    Bake for about 15-18 minutes, until the eggs are set.

  5. 5

    Let the eggs cool for a few minutes, then cut into 12 equal pieces. Serve on toast with mashed avocado and fresh parsley, if desired.

Creator's notes

A fast, hands-off way to cook eggs for a large crowd using just the oven.

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