Simple Sheet Pan Eggs
These baked sheet pan eggs are the simplest and easiest way to make scrambled eggs for a crowd! They're also the perfect way to meal prep eggs for big batches of breakfast sandwiches or breakfast burritos...
Servings: 8 servings
Ingredients
- 12 large eggs
- 2 tablespoons heavy cream or whole milk
- salt to taste
- freshly ground black pepper to taste
- 1 tablespoon extra-virgin olive oil
- fresh cantina-style salsa or homemade fresh salsa, for serving
Instructions
- Preheat the oven to 300 degrees. Grease a quarter sheet pan very well with the ghee or olive oil, and set aside.
- Crack all of the eggs into a large bowl, and add the cream or milk, salt and pepper. Whisk well until thoroughly combined.
- Slide out the middle rack of your oven about halfway, and set the prepared quarter sheet pan on it. Pour the egg mixture into the pan, and then carefully slide the rack back into the oven.
- Bake until the eggs are just set, about 22-24 minutes.
- Remove the pan from the oven, and let the eggs cool for 2 minutes. Cut into squares, top with Fresh Cravings salsa,and serve!
Recipe Notes
Stir in add-ins as desired: peppers, onions, spinach, shredded cheese, diced bacon, etc.
Use water, instead of dairy, and this recipe will be Whole30 compliant.
You can also prepare sheet pan eggs on a regular half sheet baking pan, but they will be far thinner, unless you double the recipe. If making a single batch on a half sheet pan, the cook time will be closer to 15 minutes.
Nutrition
Serving: 1g | Calories: 166kcal | Carbohydrates: 2g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Cholesterol: 290mg | Sodium: 191mg | Sugar: 2g
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