Sheet Pan Eggs
These oven-baked sheet pan eggs are fluffy, flavorful, and incredibly easy to make. Perfect for breakfast sandwiches, weekly meal prep, or feeding a hungry crowd.
Equipment
- 1 half sheet pan, rimmed (13x18in)
- high speed blender
Ingredients
- 18 large eggs
- 1 cup cottage cheese or milk
- 1.5 teaspoons kosher salt
- 1.5 teaspoons ground black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 2-3 cups mix ins vegetables including spinach, tomatoes, bell peppers and mushrooms. Meats including ham, cooked bacon and cooked sausage. Cheese including cheddar, swiss, goat cheese or feta.
Instructions
- Preheat the oven to 350 degrees F. Prepare the sheet pan by spraying the surface with cooking spray, or greasing it with olive oil.
- Into a high speed blender add in the eggs, cottage cheese, salt, black pepper, garlic powder and onion powder. Blend on medium high speed until fully combined. Alternatively you can whisk all of the ingredients in a large bowl until fully combined.
- Place your choice of mix-ins over top of the egg mixture. I commonly use halved cherries tomatoes, spinach, mushrooms and shredded cheddar cheese. You can include other vegetables like bell peppers or asparagus, meats like sausage, ham or bacon; and cheeses including feta, goat cheese, pepper jack or gruyere.
- Bake the eggs for 18-20 minutes until fully set.
- Allow the eggs to cool for at least 5 minutes before slicing into your desired serving size (I typically slice the sheet pan eggs into 18 slices,with a serving size of 2 slices). Serve as is, or as part of a breakfast sandwich or breakfast burrito.
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