SHEET PAN EGGS
Never play short-order cook to a group of friends with this easy hack that guarantees everyone's breakfast is done at the same time.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 425 degrees F. Generously coat a quarter-sheet pan with oil and place in the oven to heat for 15 minutes.
- Crack the eggs carefully into a pitcher. Remove the sheet pan from the oven and, working quickly, gently pour the eggs into the pan. Sprinkle with salt and pepper and carefully return to the oven. Bake until the egg whites are just set but the yolks are still runny, about 5 minutes, or to the desired degree of doneness.
TIME SAVING SHEET-PAN EGGS RECIPE BY TASTY
Here's what you need: eggs, milk, salt, pepper, topping of your choice
Provided by Matthew Johnson
Categories Breakfast
Time 30m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450˚F (230˚C).
- In a bowl, whisk together the eggs and milk until smooth.
- Pour the eggs onto a greased sheet pan and sprinkle in your favorite toppings.
- Bake for 15 minutes or until the eggs are cooked through.
- Slice the omelette and serve immediately or put into a storage container and freeze for up to 1 month.
- Enjoy!
Nutrition Facts : Calories 142 calories, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 12 grams, Sugar 1 gram
SHEET PAN EGGS
This Sheet Pan Eggs recipe is a great way to cook a breakfast meal for a large crowd using just your oven - it's fast, easy and delicious!
Provided by Yumna Jawad
Categories Breakfast
Time 20m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Grease an 12x17" rimmed sheet pan with cooking spray, line with parchment paper, and spray again.
- In a blender, blend the eggs with the milk. Season with salt and pepper, to taste.
- Pour the egg mixture evenly on the sheet pan and top with the mushrooms, peppers, and shredded cheese.
- Bake the eggs for about 15-18 minutes, until they are set.
- Allow the eggs to cool for a few minutes, then cut the eggs into 12 equal pieces. Serve on a toast with mashed avocado and fresh parsley, if desired.
Nutrition Facts : ServingSize 1 g, Calories 137 kcal, Carbohydrate 1.4 g, Protein 10.7 g, Fat 9.6 g, SaturatedFat 4 g, Cholesterol 250.2 mg, Sodium 155.6 mg, Fiber 0.2 g, Sugar 0.9 g
SHEET PAN EGGS (BAKED EGGS FOR A CROWD)
Steps:
- Preheat the oven at 380F (190C). First, take a big mixing bowl and break all the eggs. Now add milk, onion, tomato, bell peppers, green chilies, green onion, cilantro & salt (pic 1-8).Save some cilantro for garnishing. Whisk them nicely until everything combines well.
- Grease the sheet pan nicely so that egg does not stick to the pan. You can also use parchment paper to make sure (pic 9). Pour the egg mixture into the greased sheet pan (pic10).
- Add the shredded cheese and remaining cilantro (pic 11). I am using a 7x11 inch pan to bake this. Bake it for 20 minutes. When 20 minutes are about to complete just check the pan, the middle part of the pan should be set (pic 12).Sheet pan eggs are ready to serve as is or to make sandwiches.
Nutrition Facts : Calories 220 kcal, Carbohydrate 7 g, Protein 15 g, Fat 15 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 338 mg, Sodium 890 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
SHEET-PAN EGGS
Looking for an easy way to serve eggs to a crowd? Use a blender to quickly whisk the eggs together, then bake on a sheet pan until the texture is custardy-more like a frittata than scrambled eggs. Slice and serve in breakfast sandwiches, stuff inside grilled cheese, add more protein to quesadillas and wraps, or serve with bacon or sausage on the side or over toast with sliced avocado.
Provided by Rhoda Boone
Categories Brunch Breakfast Egg Milk/Cream Quick & Easy Sheet Pan Small Plates Sunday Stash Kidney Friendly
Yield 9-10 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Grease an 18x13" rimmed baking sheet with butter or spray. Blend eggs, milk, salt, and pepper in a blender until well combined.
- Place prepared baking sheet on oven rack and carefully pour in egg mixture. Bake until just set in the middle, 12-14 minutes.
- Let cool slightly, then cut into 18-20 squares.
- Do Ahead
- Eggs can be made 3 days ahead. Slice, transfer to an airtight container, and chill. Warm slightly in a toaster oven or microwave before serving, if desired.
SHEET PAN EGGS
Easy way to make eggs for a crowd. Add a total of 1 cup of cooked vegetables, cooked bacon, ham, chicken, sauteed onions, more cheese, sausage, or herbs to the eggs to your liking.
Provided by Pokygirl
Categories 100+ Everyday Cooking Recipes Special Collection Recipes New
Time 25m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease a sheet pan well.
- Whisk eggs and milk together in a large bowl. Add 'mix ins'. Pour mixture onto the sheet pan. Dot with little piles of Cheddar cheese.
- Bake until eggs are just set, about 15 minutes. They will continue to cook a little more once out of the oven - leave them in too long and you will get rubbery eggs. Slice eggs into squares and serve.
Nutrition Facts : Calories 93 calories, Carbohydrate 0.7 g, Cholesterol 191.4 mg, Fat 6.6 g, Protein 7.6 g, SaturatedFat 2.6 g, Sodium 101.3 mg, Sugar 0.6 g
EGG SHEET
Make and share this Egg Sheet recipe from Food.com.
Provided by Coraniaid
Categories Breakfast
Time 12m
Yield 2 sheets, 2 serving(s)
Number Of Ingredients 3
Steps:
- Break eggs into bowl, remove white thingie.
- Beat eggs well.
- Put water into small bowl.
- Add corn starch.
- Mix well.
- Add corn starch mixture to eggs.
- Heat pan.
- Add oil & use paper towel to wipe around & remove excess from pan.
- Pour 1/2 of egg mixture into pan, making sure it is evenly spread.
- Loosen edges of egg.
- Remove from heat.
- Flip.
- Add back to heat for ~10-15 seconds.
- Remove from heat.
- Store in freezer for up to one week.
- Repeat with other half of egg mixture.
Nutrition Facts : Calories 86.7, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 71.8, Carbohydrate 4, Sugar 0.2, Protein 6.3
EGG SHEETS
Cut into strips, these sunny yellow sheets add splashes of color and flavor to foods. When thin and delicate like a crepe, they are perfect for mixing into rice and garnishing bun thang noodle soup (page 217). When thick and fluffy, they punctuate boldly flavored foods, such as Beef and Jicama Hand Rolls (page 30) and Headcheese (page 170). Regardless of thickness, egg sheets are made the same way, in a nonstick skillet and flipped over to cook both sides. Here, I have given you directions for preparing thin sheets, which are a little trickier to make. I have included instructions for thick sheets in the Note that follows.
Yield makes 2 or 3 thin egg sheets
Number Of Ingredients 2
Steps:
- In a small bowl, beat the eggs until blended.
- For each egg sheet, heat 1/4 to 1/2 teaspoon oil in an 8- or 10-inch nonstick skillet over medium-low heat until hot. To test, drop in a tiny bit of egg; it should sizzle on contact. Pour about half of the beaten egg into the pan and swirl to form a thin film in the bottom. Swiftly return any excess egg to the bowl. If the egg doesn't swirl and adhere to the skillet, the pan isn't hot enough. If the egg sticks in a thick film and immediately starts to brown, your skillet is too hot. Wait for the pan to heat up or lower the heat. You want the egg to adhere quickly yet cook gently. When the edge of the sheet starts to pull away from the skillet, after about 1 minute, use your index fingers and thumbs to pull up the egg sheet and flip it over. (It is not that hot.) Cook for another 15 seconds to dry the second side. Lift and transfer the egg sheet to a plate to cool. Repeat with the remaining egg, stacking the sheets. The total number of egg sheets you make depends on the skillet size and how thin they are.
- When the sheets are finished, cut them into whatever size you need. You can save time by preparing the egg sheets several hours in advance and keeping them at room temperature covered with plastic wrap.
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