Description
A simple and versatile sheet pan eggs recipe perfect for making a large batch of fluffy baked eggs with cheese and optional mix-ins. Ideal for breakfast or brunch, this recipe allows customization with your favorite vegetables, meats, and seasonings, all baked together on a rimmed sheet pan for easy preparation and cleanup.
Ingredients
Scale
Egg Mixture
- 18 large eggs
- 3/4 cup half and half
- 1 1/2 tsp salt*
- 1/2 tsp black pepper
Cheese
- 1 to 1 1/2 cups grated cheddar cheese (sharp or medium)
Optional Mix-Ins
- 2 - 3 cups optional mix-ins such as sautéed vegetables (sliced mushrooms, chopped red bell pepper, zucchini, broccoli, asparagus, red onion, green onion, spinach, fresh tomatoes)
- Cooked meats like 12 to 16 oz bacon, ham, pork sausage, or chorizo
- Other cheeses like gruyere, Monterey jack, Swiss cheese, mozzarella, fontina, gouda, or parmesan
- Herbs and seasonings such as parsley, chives, paprika, onion powder, garlic powder, cayenne pepper
Instructions
- Preheat oven: Preheat your oven to 325 degrees Fahrenheit to prepare for baking the eggs evenly.
- Mix eggs: Crack the eggs into a large mixing bowl. Use a whisk to break the yolks and whisk the eggs together thoroughly.
- Add liquids and seasoning: Pour in the half and half, then add the salt and black pepper. Mix well to combine all ingredients evenly.
- Incorporate cheese and mix-ins: Stir in the grated cheddar cheese and any optional mix-ins you desire. Alternatively, if using cheese only, you may sprinkle it over the eggs after pouring into the pan.
- Prepare baking sheet: Spray a rimmed 18 by 13 by 1-inch baking sheet generously with non-stick cooking spray to prevent sticking.
- Pour egg mixture into pan: Carefully pour the egg mixture into the prepared baking sheet. It is helpful to place the baking sheet on the countertop near the oven to avoid spills.
- Bake: Transfer the baking sheet to the preheated oven and bake for about 25 minutes, or until the eggs are just barely cooked through in the center.
Notes
- Adjust salt according to taste, especially if adding salty mix-ins like bacon or ham to avoid over-seasoning.
- The nutrition estimate excludes mix-ins other than 1 cup cheddar cheese because they can vary widely.
- For best results, pre-cook any meat or sauté vegetables before adding them to the egg mixture.
- You can substitute half and half with whole milk or cream for different texture and taste.
- This recipe scales well for large groups and can be customized with your preferred herbs and spices.
Nutrition
- Serving Size: 1 serving
- Calories: 160 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 11 g
- Cholesterol: 220 mg
