Description
Sheet Pan Eggs is a simple and versatile baked egg dish perfect for feeding a crowd. This recipe combines eggs, half and half, cheese, and optional mix-ins baked together on a sheet pan for easy preparation and cleanup. Ideal for breakfast or brunch, it can be customized with a variety of vegetables, meats, and cheeses.
Ingredients
Scale
Egg Mixture
- 18 large eggs
- 3/4 cup half and half
- 1 1/2 tsp salt
- 1/2 tsp black pepper
Cheese
- 1 1/2 cups grated cheddar cheese (sharp or medium)
Optional Mix-Ins
- 2 to 3 cups optional mix-ins (see notes for suggestions)
Instructions
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit.
- Prepare Egg Mixture: Crack all 18 eggs into a large mixing bowl. Break the yolks using a whisk, then whisk the eggs until combined. Add the half and half, salt, and black pepper, and mix thoroughly.
- Add Cheese and Mix-Ins: Stir in the grated cheddar cheese and any optional mix-ins you choose. Alternatively, you can sprinkle the cheese over the eggs after pouring into the baking pan.
- Prepare Baking Sheet: Spray a rimmed 18 by 13 by 1-inch baking sheet very well with non-stick cooking spray to prevent sticking.
- Pour Egg Mixture: Carefully pour the egg mixture into the prepared baking sheet. To avoid spills, it’s helpful to do this step on the countertop near the oven.
- Bake: Place the baking sheet in the preheated oven and bake until the eggs are just barely cooked through in the center, about 25 minutes.
Notes
- Adjust salt to taste. If using salted mix-ins like bacon or ham, reduce the added salt accordingly.
- Nutrition estimate includes only 1 cup cheddar cheese, excludes mix-ins due to variability.
- Optional mix-ins include sautéed vegetables (mushrooms, bell peppers, zucchini, broccoli, asparagus, onions, spinach, tomatoes), cooked meats (bacon, ham, sausage, chorizo - about 12 to 16 oz), various cheeses (gruyere, Monterey jack, Swiss, mozzarella, fontina, gouda, parmesan), and seasonings (parsley, chives, paprika, onion powder, garlic powder, cayenne pepper).
- For best results, steam leafy vegetables like spinach and dab dry before adding to prevent excess moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 10 g
- Cholesterol: 210 mg
