Sheet Pan Eggs
An easy health and delicious breakfast recipe! Sheet Pan eggs are great for a crowd, easy to clean up or perfect for meal prep!
Servings: 12
Calories: 166kcal
Equipment
Ingredients
- Non-stick Cooking spray
- 18 eggs
- ½ cup milk
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup diced ham
- ½ cup cooked and crumbled bacon
- ¼ cup finely diced red pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 13×18 inch rimmed baking sheet with spray with nonstick cooking spray and set aside.
- Crack all 18 eggs into a large mixing bowl. Add milk and salt and pepper to the bowl. Whisk until fully combined.
- Pour the egg mixture onto the prepared baking sheet.
- Next, evenly sprinkle on the cubed ham, bacon, peppers and shredded cheese.
- Place baking sheet in preheated oven at 350 degrees Fahrenheit. Bake the eggs for about 20-25 minutes, until they are set in the middle.
- Allow the eggs to cool for a few minutes, then cut the eggs into 12 equal pieces. Serve immediately.
Notes
FRIDGE: Place leftovers into an airtight container and store in the refrigerator for up to 5 days.
FREEZER: Allow eggs to cool completely to room temperature, then wrap tightly in plastic wrap and place into a freezer safe bag. You can also place them into an airtight container. Freeze for up to 3 months.
Reheat in the microwave or oven until hot.
Nutrition
Calories: 166kcal | Carbohydrates: 2g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 263mg | Sodium: 398mg | Potassium: 143mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 560IU | Vitamin C: 4mg | Calcium: 116mg | Iron: 1mg