Sheet Pan Eggs Food

SHEET PAN EGGS

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.

VEGGIE-PACKED SHEET PAN BREAKFAST HASH

Steps:

• Heat oven to 425 degrees.
• Toss potatoes, bell peppers, onion, bacon, granulated garlic, herbs de provence, and a pinch of salt and pepper together. Arrange in a single layer on a sheet pan.
• Bake vegetables and bacon for about 30 minutes, until potatoes are tender and bacon is crisp.
• Add asparagus to the pan and toss to combine.
• Move vegetables aside to create wells for the eggs. Crack eggs into the wells and bake for another 8-12 minutes. 8 minutes will result in mostly firm whites and runny yolks, 10 minutes will result in firm whites and jammy/medium-cooked yolks, and 12 minutes will result in firm whites and yolks.

Steps:

• Preheat oven to 425 degrees F/220 degrees C. Prepare a 9X13 sheet pan with non-stick cooking spray.
• Carefully crack eggs into the sheet pan. Try to spread them out the best you can, but they will go where they want to go so don't worry! Add 2 tsps of water dribbling between eggs, spreading as evenly as possible.
• Sprinkle on jalepenos, black olives, salsa, green onion, then cheese, distributing evenly over cracked eggs.
• Bake eggs for 8-10 minutes. Serve immediately. * If you like the yolks a little firmer, then cook for longer (you will need to keep an eye on it)

SHEET PAN OMELETTE

Steps:

• Preheat the oven to 350ºF (180ºC).
• Line a 13 x 9 (33 x 22 cm) sheet pan with parchment paper.
• Whisk together the eggs, milk, thyme and garlic powder in a pourable measuring cup (this makes it easier to pour into the sheet pan) or bowl.
• Scatter the peppers and ham evenly over the prepared baking sheet and then gently pour the egg mixture over.
• Top evenly with the green onions and cheddar cheese.
• Carefully transfer to the middle rack of the oven and cook for 20-25 minutes until the egg is set and cooked.
• Remove and allow to cool for 5 minutes. Cut into 12 portions and store in an air-tight container.

TIME SAVING SHEET-PAN EGGS RECIPE BY TASTY

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!

KETO SHEET PAN EGGS WITH PEPPERS & MUSHROOMS

Steps:

• Preheat oven to 350°F (180°C).
• In a large bowl, whisk together eggs, salt, and pepper. Add diced veggies and stir to combine
• Pour into a sprayed/oiled sheet pan. (I used a 12x17-inch rimmed baking sheet that's 1-inch deep.)
• Bake 15-18 minutes, until set.
• Allow to cool slightly before cutting into squares and serving!
• Option: use a 3-inch round cookie cutter to cut your sheet pan eggs for breakfast sandwiches! They'll be the perfect size to serve on an English muffin or bagel with your favorite toppings.
• Yields ~12 servings, depending on size of cut.

SHEET PAN EGGS

Steps:

• Preheat oven to 220°C (430°F). If using a fan oven then preheat to 200°C (390°F).
• Get a large mixing bowl, and crack 12 eggs. Be careful not to get any egg peel in the bowl.
• Whisk the eggs until blended, whisk in milk, and season with salt and pepper.
• Lightly grease a sheet pan with non-stick oil or brush over some vegetable oil.
• Pour the egg mixture in the sheet pan, and add your toppings (mushroom, red bell pepper, tomato, onion, green onion, and cheddar cheese)
• Pop in the oven on the lower rack, and bake for 15-20 minutes. The baking time may vary depending on what size of sheet pan you're using, and how many toppings you've added but the center should set and no longer be jiggly which means that the eggs are done.
• Cut into 12 squares, and serve.

Steps:

• Heat oven to 400 degrees F. Spray a 9X13 baking sheet with non-stick cooking spray.
• Cook instant rice as per package directions and set aside.
• Place the tomatoes, cumin, onion, garlic, cilantro, jalapenos, 2 sprigs of cilantro and green pepper in blender and puree until smooth. Then transfer to a microwave safe dish and cook for 5 minutes in microwave.
• Spray another baking sheet with non- stick cooking spray and add tortillas, spacing evenly (don't worry if they hang over the edge.)Bake ONLY 5 minutes. *If they puff up in spots, pop it with a toothpick and push the air out. But be careful, the steam is HOT! Cool for 2 minutes after baking and flatten.
• Spread refried beans evenly on the bottom of baking sheet
• Add rice.
• Add tomato sauce.
• Crack 6 eggs, spacing evenly,
• Then scatter cheese evenly over everything.
• Bake for 10 minutes or until eggs are to your liking. *If you like the egg yolks harder you'll have to bake it a little longer.

SHEET PAN EGGS (FEEDS A CROWD)

Steps:

• Heat oven to 375°F.
• Grease a good quality 12X17 inch (and at least 1 inch deep) baking pan with 1 tablespoon of olive oil. Don't forget the sides of the pan.
• In a large bowl, beat the eggs together. Stir in the milk, salt and pepper and beat until well combined.
• Pour egg mixture into the prepared baking sheet. Sprinkle the vegetables, bacon and cheese over top evenly.
• *Carefully* place the tray in the oven. Bake for 10 minutes, then carefully rotate the pan. Bake for another 10 minutes (total cook time of 20 minutes), or until the eggs no longer jiggle.
• Remove from oven and allow to cool slightly, before running a knife along the edges of the pan and gently scooping the eggs out of the pan.

SHEET PAN EGGS

Steps:

• Pre-heat your oven to 425 Degrees.
• Cover your sheet pain in full foil and spray down with cooking spray to prevent sticking.
• Crack your 12 eggs carefully, making sure not to get any shells in the sheet pan. Try to crack your yolks in ways that keep your eggs in their own section to make for an easy spatula cut.
• Season top of eggs with salt and pepper to taste
• Once oven has reached 425, put the sheet pan in the oven until desired yolk center. TEMPERATURES
• The oven I work with often runs hot and not all ovens are predicable to what temperature they say. The first time you make eggs on a sheet pan, you will want to monitor them closely until you know the timing. Here is how my oven worked out
• 8 minutes for a runny yolk
• 10 minutes for a soft boil (as shown)
• 12 minutes for a hard boil

SHEET PAN EGGS

Steps:

• Gather the ingredients.
• Preheat oven to 425 F.
• Coat a half sheet pan with the olive oil. Place it in preheated oven for 10 minutes.
• Meanwhile, crack eggs into a quart-sized pitcher, liquid measuring cup, or anything with a wide spout that can accommodate all the eggs.
• Gently, yet expeditiously, pour eggs onto hot sheet pan, and return to oven. For sunnies, bake until white is just set and yolks are still liquid, about 5 minutes. Remove, season with salt and pepper, divide, and serve.

SHEET PAN EGGS

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 SCRAMBLED EGGS

Steps:

• Preheat oven to 350 degrees. Grease a 15x10 baking sheet, then line it with a piece of parchment paper.
• Add the eggs to a medium bowl. Beat the eggs until they are a pale yellow color.
• Add the milk, cheese, onion, parsley, salt, and pepper to the eggs.
• Pour the egg mixture into the baking sheet.
• Bake the eggs at 350 for 20 minutes or until the eggs are cooked through and starting to separate from the edges of the pan.
• Let the eggs sit for a couple minutes. Then use a knife or pizza cutter to cut the eggs into squares.

SHEET-PAN EGGS

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 PESTO EGGS

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.

26 HEALTHY SHEET PAN DINNERS + SHEET PAN VEGGIES AND CHICKEN SAUSAGE RECIPE

Steps:

• Preheat oven to 400°F. Chop everything and then add the sausage, broccoli, sweet potato chunks, onion and garlic onto a large baking sheet.
• Drizzle oil over sausage and veggie mixture, sprinkle on salt and pepper and toss to combine.
• Place the baking sheet in the pre-heated oven and bake for 15 minutes. Toss the mixture using a spatula and bake for another 10-15 minutes or until sweet potatoes are fork-tender.
• Season with additional salt and pepper, to taste and serve over cooked rice or quinoa with sriracha sauce, if using.