Sheet Pan Eggs (in Oven)

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!

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 125kcal

Author FoodFaithFitness

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!

Notes

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.
Cook the vegetables in 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.

Nutrition