Just one bite of these Sheet-Pan Eggs made with mushrooms, bell peppers, and cheese, and you’ll turn this breakfast go-to into an any-time-of-day meal!
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I like trying out new recipes for breakfast. It’s almost become something of a weekend tradition. I plan out the recipe earlier in the week and buy the necessary ingredients, then, come Saturday or Sunday morning, I’m in that kitchen stirring and cracking and baking up a storm.
Recently, I had friends coming over for brunch and so, I figured I would test out a new recipe to see what the verdict was from a panel of unbiased judges (trust me, they can be harsh!). The recipe that I tried was this recipe (bet you didn’t see that coming eh?). It’s similar to my Oven-Baked Scrambled Eggs and Whole30 Breakfast Casserole. And I, along with my guests, am totally impressed with how it turned out.
It’s an easy way to take care of everyone’s eggs all at once, which means I could focus on entertaining my guests and not doing up several egg dishes at once. I was also able to make them with whichever ingredients I had—a convenience when serving those with complicated diets. It’s tasty, easy, and versatile… what more could you want first thing in the morning?
Are Sheet-Pan Eggs Healthy?
Eggs are healthy, as they are high in protein and nutrients. Though they are high in cholesterol, it’s not the kind of cholesterol you need to worry about too much. The ingredients I use for this recipe are all natural, making it suitable for a number of diets: paleo, vegetarian, Mediterranean, gluten-free, and keto (use only a little milk or substitute it with cream). For a paleo diet, drop the milk and cheese.
Why Are They Called Sheet-Pan Eggs?
Well, the obvious answer is that they’re done in a sheet pan. I can understand your hesitancy to think that it is that simple, though. Most people aren’t even aware this is a method for cooking eggs. With this recipe, you just crack the eggs into a pan, toss in your ingredients, and bake away. It’s simple and fuss-free.
INGREDIENTS
- 6 eggs
- 2 tbsp milk
- pinch of salt and pepper
- 1/4 cup mushrooms, sliced
- 1/2 red bell pepper, diced
- 1/4 cup mozzarella or cheddar cheese
- fresh parsley, chopped
INSTRUCTIONS
Prep
Preheat your oven to 350°F. Grease a sheet pan with cooking spray and line it with parchment paper.
Combine
Combine the eggs with the milk in a bowl. Season with a pinch of salt and pepper.
Pour
Pour the egg mixture evenly on the sheet pan and top with the sliced mushrooms, diced bell peppers, and shredded cheese.
Bake
Bake the sheet pan eggs for about 15 minutes in the preheated oven, or until they are set.
Cool
Allow the eggs to cool for a few minutes before cutting them into equal pieces. Serve the eggs with fresh parsley.
DEVOUR!
Tips & Tricks to Making Perfect Sheet Pan Eggs
- If you don’t have parchment paper, put the pan in the oven for 10 minutes after applying the oil. Take it out then pour in the egg mixture immediately.
- Remember that the residual heat from the eggs will continue to cook them for a few minutes after removal from the oven, so don’t wait too long before taking them out.
- Use fresh ingredients, including the eggs. You want a dish that will wake you up in the morning, not leave you feeling uninspired and blurgh.
- Cut the vegetables into small, uniform pieces to ensure even cooking.
- Add the vegetables to the egg mixture before baking if you want them to be ingredients more than toppings.
FAQs
No. Many people make this dish by cracking the eggs directly into the pan. Just try to distribute the yolks evenly throughout.
The eggs will be set, the visible ingredients atop the eggs will start to brown, and, were you to insert a toothpick, it would come out clean, without any liquid egg mixture.
Like an omelet, sheet-pan eggs can be made with a variety of ingredients. Feta cheese, goat cheese (pretty much any cheese, really), onions, diced tomatoes, spinach, bacon, grilled chicken… the list goes on.
Go wild! You can freshen up your eggs with chives or cilantro, then spice them up with paprika, cayenne pepper, or dried oregano.
Serving Suggestions
Sheet-pan eggs, with their mix of ingredients, can serve as a complete breakfast by themselves. But if you want to complement it with other morning goodies, you have several options. Typical sides include toast, avocado, salsa, or a simple salad. I’ve paired it with Blueberry Oatmeal with Cheesecake Swirl, Cottage Cheese Pancakes, and, my personal fave, High-Protein French Toast with Chocolate and Peanut Butter.
How To Prep and Store Sheet-Pan Eggs
Let the eggs cool completely. Then store them in an airtight container in the fridge, where they should keep for up to 5 days. Some have frozen this dish for up to 3 months, though I would recommend inspecting the eggs closely upon removal and discard them if they seem off. To reheat, cook the eggs on LOW in either the oven or the microwave.
Ingredients
- 6 eggs
- 2 tbsp milk
- pinch of salt and pepper
- 1/4 cup mushrooms sliced
- 1/2 red bell pepper diced
- 1/4 cup mozzarella or cheddar cheese
- fresh parsley chopped
Instructions
- Preheat your oven to 350°F. Grease a sheet pan with cooking spray and line it with parchment paper. In a bowl, combine the eggs and milk. Season with a pinch of salt and pepper.
- Pour the egg mixture on the sheet pan and top with the sliced mushrooms, diced bell peppers, and shredded cheese.
- Bake the sheet-pan eggs for about 15 minutes in the preheated oven, until they are set.
- Allow the eggs to cool for a few minutes before cutting them into equal pieces. Serve the eggs with fresh parsley. Enjoy!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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