Description
Fluffy sheet pan eggs are baked to perfection with a light, airy texture, making them great for meal prep or feeding a crowd. Slice and serve with toast or as part of a breakfast sandwich.
Ingredients
Scale
- 18 large eggs
- 1 cup cheddar cheese, shredded
- ¼ cup half and half or milk
- 1 teaspoon fresh parsley, chopped
- 1 teaspoon fresh chives, chopped
- Salt, to taste
- Pepper, to taste
Instructions
- Set the oven temperature to 350°F (177°C). Prepare a 12×17 inch rimmed sheet pan by spraying it with cooking spray, then lining it with parchment paper and applying another layer of spray.
- In a large bowl or blender, crack open the eggs and mix them gently until combined but not frothy.
- Incorporate half and half along with salt and pepper into the egg mixture; blend briefly for an even consistency.
- Pour this mixture onto your prepared baking sheet, spreading it out evenly across the surface.
- Add shredded cheese and fresh herbs on top of the egg mixture as desired.
- Carefully place the filled pan in the oven while ensuring no spills occur during transfer; bake for about 18-20 minutes until set, checking doneness with a toothpick that should come out clean when inserted.
- Allow cooling slightly before cutting into squares for serving warm at your convenience.
Notes
For fluffy sheet pan eggs, ensure you mix the egg mixture gently to avoid froth and spread it evenly in the prepared baking sheet before adding cheese and herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 145 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 12 g
- Cholesterol: 370 mg