Categorized:
- Breakfast
- Healthy
- Videos
Tagged:
- cheddar cheese
- eggs
- half and half
Sheet Pan Eggs
Ingredients
- 18 large eggs
- 3/4 cup half and half
- 1 1/2 tsp salt*
- 1/2 tsp black pepper
- 1 to 1 1/2 cups grated cheddar cheese (sharp or medium)
- 2 - 3 cups optional mix-ins (see notes)
Instructions
- Preheat oven to 325 degrees.
- Crack eggs in a large mixing bowl. Break egg yolks (with whisk) then whisk together. Add half and half, salt and pepper and mix.
- Stir in cheese and mix-ins (or if using cheese only you can sprinkle over the top after pouring eggs into pan).
- Spray a rimmed 18 by 13 by 1-inch baking sheet very well with non-stick cooking spray.
- Pour egg mixture into pan, carefully transfer to oven (tip: it’s helpful to do this step on the countertop near oven so you don’t have to walk far so the eggs don’t spill out).
- Bake in preheated oven until eggs are just barely cooked through in the center, about 20 to 25 minutes.
Notes
*Adjust salt to taste. Note that if you are adding salty bacon or ham to the recipe you may not need as much salt.
Nutrition estimate does NOT include mix-ins other than 1 cup cheddar as these will vary.
Pictured in the photo above is 1 lb bacon cooked and chopped, 5 oz baby spinach steamed (and dabbed dry), 1 1/2 cups grape tomatoes halved and 1 cup Swiss cheese as the mix-ins.
Veggies: Use sautéed veggies such as sliced mushrooms, chopped red bell pepper, zucchini, broccoli, asparagus, red onion, green onion, spinach, or fresh tomatoes.
Meats: Cooked meats such as bacon, ham, pork sausage or chorizo work well. Use about 12 to 16 oz.
Cheese: cheddar, gruyere, Monterey jack, Swiss cheese, mozzarella, fontina, gouda or even a little parmesan work well.
Seasonings: for more flavor you can herb and seasonings as parsley, chives, paprika, onion powder, garlic powder or cayenne pepper.
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