Sheet-Pan Eggs is the perfect dish for a lazy weekend morning when you want something delicious and filling without having to spend hours in the kitchen. Picture this: the sun is shining, the birds are chirping, and the aroma of fresh eggs and veggies is wafting through the air. This dish combines classic breakfast favorites into a mouth-watering sheet-pan meal. With just a few simple steps, Sheet-Pan Eggs will be ready to serve up a delicious, protein-packed breakfast that’s perfect for sharing with friends and family!
Ingredients
- 12 eggs
- 1/3 cup milk
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 mushrooms, sliced
- 1/4 red bell pepper, diced
- 1/2 tomato, diced
- 1/4 onion, diced
- 1 green onion, sliced
- 1/2 cup cheddar cheese, grated
Directions
Step 1 –Preheat the oven to 430 degrees F.
Step 2 –Lightly grease a sheet pan with non-stick oil or brush with some vegetable oil.
Step 3 –In a large mixing bowl, crack and then whisk the eggs together.
Step 4 –Once blended, whisk in the milk and season with the salt and the pepper.
Step 5 –Pour the egg mixture in the sheet pan and add the mushrooms, the red bell pepper, the tomato, the onion, the green onion, and the cheddar cheese.
Step 6 –Transfer to the oven and bake until the eggs are set, about 15-20 minutes.
Step 7 –Cut into 12 squares and serve.