Sheet Pan Eggs
Sheet pan eggs provide a simple, scalable, and customizable way to prepare a delicious and satisfying breakfast or brunch for a group of people or for meal prepping purposes.
Servings: 4 people
Ingredients
- 8 large eggs
- 1 cup diced bell peppers
- 1 cup diced tomatoes
- 1 cup diced onions
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- 4 slices of cooked and crumbled bacon (optional)
- 2 tablespoons chopped fresh herbs (such as parsley or chives)
- Salt and pepper to taste
- Cooking spray or olive oil for greasing
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Sheet Pan: Grease a large sheet pan with cooking spray or a thin layer of olive oil to prevent sticking.
- Spread Vegetables: Evenly distribute the diced bell peppers, tomatoes, and onions on the sheet pan.
- Crack the Eggs: Crack the eggs onto the sheet pan, spacing them evenly among the vegetables.
- Season: Sprinkle salt and pepper over the eggs and vegetables. Add any additional seasonings or herbs to your liking.
- Add Cheese and Bacon: Sprinkle the shredded cheese over the eggs and vegetables. If desired, add the crumbled bacon on top.
- Bake: Place the sheet pan in the preheated oven and bake for approximately 12-15 minutes or until the egg whites are set, and the yolks are cooked to your desired level of doneness.
- Garnish: Remove the sheet pan from the oven and garnish with chopped fresh herbs.
- Serve: Carefully cut the sheet pan eggs into four portions and serve immediately.