Sheet Pan Scrambled Eggs Food

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 (PERFECT FOR BREAKFAST SANDWICHES!)

Steps:

• Preheat oven to 350 degrees, prepare a sheet pan with nonstick spray
• Whisk together eggs, milk, salt & pepper
• Pour into prepared sheet pan
• In sections of 6 or 8 sprinkle on add-ins if desired per your preference
• Bake 18-20 minutes until the center is firm
• Cool slightly and cut into 6 or 8 pieces
• Serve and enjoy!

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 BACON EGG SANDWICHES FOR A CROWD

Steps:

• Preheat the oven to 350 degrees F. Spread the bacon pieces in a single layer on an 18-by-13-inch sheet pan and drizzle with vegetable oil. Bake until crisp and lightly browned, about 15 minutes, stirring halfway through. Remove the pan from the oven but do not drain the fat or remove the bacon. Reduce the oven temperature to 300 degrees.
• Meanwhile, whisk the eggs, half-and-half, scallions, 2 teaspoons salt and 1/4 teaspoon pepper together in a large bowl. Redistribute the bacon evenly on the sheet pan, then pour the egg mixture over and top with tomatoes and cheese. Return the pan to the oven, being careful not to spill, and bake until the eggs are just set, about 25 minutes.
• Let the eggs cool 5 minutes before cutting. Meanwhile, warm the buns in the oven on a separate baking sheet. Use a knife or pizza cutter to cut the eggs into 16 even portions and place them between the bun halves. Serve the sandwiches with hot sauce on the side.

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.

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!