SHEET PAN OMELETTE
Ever tried a sheet pan omelette? This is one of the easiest ways to prepare omelettes for a crowd.
Provided by Andrea Buckett
Categories Breakfast
Time 35m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 139 kcal, Carbohydrate 2 g, Protein 12 g, Fat 9 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 187 mg, Sodium 321 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SHEET PAN BREAKFAST BAKE
What's better than a bacon, egg and cheese on a bed of potatoes? Only having to do one dish after you eat!
Provided by Food.com
Categories Breakfast
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Equipment:.
- Baking sheet.
- Directions:.
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place bacon in a single layer on baking sheet and bake, turning once, until lightly crisp, about 10 minutes. Remove bacon to a towel lined plate; set aside.
- Place potatoes, Italian seasoning, granulated garlic, salt and chili flakes on baking sheet and use tongs or a spoon to combine, then spread into an even layer. Bake until potatoes are starting to turn golden, about 20-30 minutes.
- Remove baking sheet from oven and sprinkle mozzarella and cheddar cheese over the top. Use a spoon to create 8 wells. Break the eggs into the wells and season with salt and pepper. Place the bacon slices over the potatoes and bake until eggs are set and bacon is completely crisp, about 10-15 minutes more.
- Garnish with chopped chives or sliced scallions to serve.
Nutrition Facts : Calories 614.5, Fat 40, SaturatedFat 17.7, Cholesterol 297.1, Sodium 1300, Carbohydrate 41.5, Fiber 2.9, Sugar 2.9, Protein 25.1
NO-FRY SHEET-PAN EGGPLANT PARMESAN
Skip the messy process of frying eggplant and bake it on a sheet pan instead. The thick slices get the same crisp exterior and soft interior, but you'll use a lot less oil.Click here to watch how to make this recipe.
Provided by Food Network Canada
Categories cheese,Healthy,Italian,Main,tomatoes,vegetables
Time 1h
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450ºF.
- Put 2 tablespoons olive oil and the garlic in a large skillet and place over medium heat. When the garlic sizzles and its edges start to brown, add the tomatoes, red pepper flakes and 3/4 teaspoon salt. Bring to a simmer and continue to cook, stirring occasionally, until the sauce thickens, about 8 minutes. Remove from heat and stir in the chopped basil.
- Heat an 18-by-13-inch sheet pan in the oven for at least 10 minutes while you bread the eggplant. Line up 3 shallow dishes; fill one with the flour, one with the beaten eggs, and one with the breadcrumbs. Sprinkle both sides of the eggplant slices with salt. Dredge an eggplant slice in the flour (tapping off excess), then dip in the egg, and finally dredge it in the breadcrumbs. Repeat with the remaining eggplant.
- When all the eggplant slices are breaded, carefully remove the heated sheet pan from the oven and brush it with 2 tablespoons olive oil. Place the eggplant on the sheet pan in a single layer. Bake until the undersides are crisp and browned, 8 to 10 minutes, then flip the slices and continue baking until they are golden on the second side, 8 to 10 minutes more.
- Top the baked eggplant with the tomato sauce, mozzarella and Parmesan. Return the pan to the oven and bake, rotating halfway through, until the cheese melts and browns and the sauce is bubbly, 20 to 25 minutes. Top with torn basil before serving.
26 HEALTHY SHEET PAN DINNERS + SHEET PAN VEGGIES AND CHICKEN SAUSAGE RECIPE
Broccoli, sweet potatoes and red onion come together with chicken sausage for a simple, healthy sheet pan meal that's delicious and perfect for busy weeknights.
Provided by Brittany Mullins
Categories Lunch/Dinner
Time 35m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 /4 of recipe, Calories 290 kcal, Sugar 6 g, Fat 11 g, Carbohydrate 29 g, Fiber 7 g, Protein 22 g
SHEET PAN FRITO PIE
A classic Frito pie is served right out of the bag but this family-size version is assembled on a baking sheet for easy serving. A quick stove-top chili is spooned over the chips and topped with sharp Cheddar, then broiled until nicely gooey. Even better, the homemade chili comes together in the time it takes to prepare your favorite toppings.
Provided by Justin Chapple
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- In a large, deep skillet, heat the olive oil over medium heat. Add three-fourths of the onion and cook, stirring occasionally, until just starting to soften, about 3 minutes. Add the jalapeño and garlic and cook, stirring occasionally, until the onion is softened and the vegetables are just starting to brown, about 5 minutes.
- Add the beef and a generous pinch of salt to the skillet. Cook over medium-high heat, breaking up the meat with a wooden spoon or potato masher, until cooked through, 6 to 8 minutes. Add the tomato paste, chili powder and cumin and cook until fragrant and the meat is coated, 1 to 2 minutes. Add the strained tomatoes, chicken broth and beans. Bring to a simmer, then stir in the beans and simmer over medium-low heat until thickened, 10 to 15 minutes; season with salt and pepper.
- While the chili simmers, shred the cheese and prepare your desired toppings.
- Position the oven rack 6 to 8 inches from the heat source and preheat the broiler to high. Spread the Fritos on a large rimmed baking sheet. Spoon the chili evenly over the chips, then sprinkle the cheese on top. Broil for 1 to 3 minutes, until the cheese is bubbling. Top with the remaining diced onion and your choice of toppings.
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