Description
This Sheet Pan Eggs recipe is a quick and easy breakfast solution perfect for feeding a crowd. Whisked eggs with milk are baked on a single sheet pan topped with mushrooms, red bell peppers, and cheddar cheese, then served with toast, mashed avocado, and fresh parsley for a flavorful, protein-packed start to your day.
Ingredients
Main Ingredients
- Cooking spray
- 18 eggs
- 1/3 cup milk
- Salt and pepper, to taste
Toppings
- ½ cup mushrooms, sliced
- ¼ cup red bell peppers, sliced
- 1 cup shredded cheddar cheese
For Serving
- Sliced bread, for serving
- Avocado, mashed, for serving
- Parsley, chopped, for serving
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 12x17 inch rimmed sheet pan with cooking spray, then line it with parchment paper and spray the parchment again to prevent sticking.
- Blend eggs and milk: In a blender, combine the 18 eggs and 1/3 cup of milk. Blend until smooth, then season with salt and pepper to your taste.
- Pour and top: Pour the egg mixture evenly over the prepared sheet pan. Evenly distribute the sliced mushrooms, red bell peppers, and shredded cheddar cheese on top of the egg mixture.
- Bake eggs: Place the sheet pan in the oven and bake for 15 to 18 minutes, or until the eggs are fully set and slightly puffed.
- Cool and serve: Remove from the oven and allow the eggs to cool a few minutes. Cut into 12 equal pieces. Serve each piece warm on toasted bread with a spread of mashed avocado and a sprinkle of fresh chopped parsley, if desired.
Notes
- Use a blender for a smooth, fluffy egg base but you can whisk by hand if needed.
- You can customize toppings with other vegetables or add cooked bacon or sausage.
- For easier clean-up, make sure to use parchment paper and spray generously.
- Check the eggs at 15 minutes as ovens vary to avoid overcooking.
- Serve immediately for best texture and flavor.
- Prep Time: 5 minutes
- Cook Time: 15-18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
