Sheet Pan Eggs Recipes

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TIME SAVING SHEET-PAN EGGS RECIPE BY TASTY



Time Saving Sheet-Pan Eggs Recipe by Tasty image

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

12 eggs
½ cup milk
salt, to taste
pepper, to taste
topping of your choice

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



Sheet Pan Eggs image

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

Cooking spray
18 eggs
1/3 cup milk
Salt and pepper
½ cup sliced mushrooms
¼ cup sliced red peppers
1 cup shredded cheddar cheese
Sliced bread (for serving)
Mashed avocado (for serving)
Chopped parsley (for serving)

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



Sheet Pan Eggs image

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

oil for greasing sheet pan
12 large eggs
¼ cup milk
1 cup of 'mix ins' e.g. cooked vegetables, cooked bacon, ham, chicken, sausage, sauteed onions, more cheese, or herbs
½ cup shredded Cheddar cheese

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

SHEET PAN EGGS



Sheet Pan Eggs image

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

Olive oil, for the pan
12 large eggs
Kosher salt and freshly ground black pepper

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.

SHEET-PAN EGGS AND BACON BREAKFAST



Sheet-Pan Eggs and Bacon Breakfast image

I saw this sheet-pan eggs and bacon recipe on social media and decided to re-create it. It was a huge hit! Use any cheeses and spices you like—you can even try seasoned potatoes. —Bonnie Hawkins, Elkhorn, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 8 servings.

Number Of Ingredients 12

10 bacon strips
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1-1/2 cups shredded pepper jack cheese
1 cup shredded cheddar cheese
1/4 teaspoon pepper
8 large eggs
1/4 cup chopped green onions

Steps:

  • Preheat oven to 400°. Place bacon in a single layer in a 15x10x1-in. baking sheet. Bake until partially cooked but not crisp, about 10 minutes. Remove to paper towels to drain. When cool enough to handle, chop bacon; set aside., In a large bowl, combine potatoes and seasonings; spread evenly into drippings in pan. Bake until golden brown, 25-30 minutes., Sprinkle with cheeses. With the back of a spoon, make 8 wells in potato mixture. Break an egg in each well; sprinkle with pepper and reserved bacon. Bake until egg whites are completely set and yolks begin to thicken but are not hard, 12-14 minutes. Sprinkle with green onions.

Nutrition Facts : Calories 446 calories, Fat 30g fat (13g saturated fat), Cholesterol 246mg cholesterol, Sodium 695mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein.

SHEET PAN PESTO EGGS



Sheet Pan Pesto Eggs image

Put a California spin on the TikTok-famous pesto fried eggs-served with beautiful fresh veggies like tomato and avocado and all piled high on toasted bread.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

1/4 cup raw pine nuts
3/4 cup olive oil
Four 1/2-inch-thick slices sourdough bread
Kosher salt and freshly ground black pepper
1 cup basil leaves and stems, torn or chopped
1/2 cup grated Parmesan
1 lemon, juiced
1 clove garlic
8 large eggs
1 avocado, thinly sliced
1 medium tomato, sliced into 12 wedges
2 teaspoons chili crisp or 1/2 teaspoon crushed red pepper flakes
1 teaspoon honey

Steps:

  • Preheat the oven to 425 degrees F.
  • Spread the pine nuts in an even layer on a quarter sheet pan (9-by-13-inches) and bake until golden, 2 to 3 minutes. Transfer immediately to a small plate.
  • Pour 1/4 cup of oil onto the same sheet pan. Place the bread in an even layer on top and brush the top of each slice with 1 tablespoon of oil and season with 1/4 teaspoon of salt and a few grinds of pepper. Bake until the bread is toasted and golden brown, about 10 minutes. Transfer the bread to a platter or 4 plates and reserve the sheet pan.
  • Meanwhile, pour the remaining 1/2 cup of oil into a blender along with the basil, Parmesan, toasted pine nuts, lemon juice, garlic, 1/4 teaspoon of salt and a few grinds of pepper. Blend until smooth.
  • Pour the pesto on the same sheet pan and use a spoon to spread it out evenly. Carefully crack the eggs into a pitcher or large liquid measuring cup. Gently pour the eggs on top of the pesto on the sheet pan. Bake until the whites are just set and the yolks are still runny, 6 to 8 minutes, or until the desired doneness.
  • Use a spatula to top each slice of bread with 2 eggs (making sure to scoop up that pesto!). Top the eggs with the avocado and tomatoes. Drizzle with the chili crisp or sprinkle with the red pepper flakes. Drizzle with honey and serve.

SHEET-PAN EGGS



Sheet-Pan Eggs image

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

Unsalted butter or nonstick vegetable oil spray
18 large eggs
1/3 cup milk
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper

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.

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