What's Cooking... Sheet Pan Eggs

You all said you didn't mind random blog posts so here you go lol

I'm always looking for something easy to send Kevin off to work with for lunch. It's just the two of us and I don't often have leftovers from dinner. 

One super easy, customizable, recipe I found was sheet pan eggs. There are so many different recipes you can look at online but I started with this one from Feel Good Foodie with a few differences.

Don't you hate those people in the comments on recipe blogs that say they made 15 minute Baked Cheesy Potatoes but didn't use potatoes, cheese or the oven?? 🤣 Well, I'm kind of going to that here...

The original recipe uses a whopping 18 eggs and a full sized 12 x 17 inch sheet pan. It's just Kevin and I so I use a 1/4 sheet pan (9 x 13) and a mix of 3 whole eggs and egg white substitute (totaling 2 cups liquid). She also adds milk which I don't. She mixes it in a blender - I just use a whisk in a bowl.

My version:

Ingredients:

- 3 whole eggs

- @ 1 - 1/2 Cups egg whites/egg replacement (the stuff in the carton) 

Liquid should total 2 Cups in a measuring cup

- Veggies of your choice- @ 1 -2 total cups depending on what you use (below is what I usually use because it's what Kevin likes). You could also add meat, herbs. The possibilities are endless. Don't get too crazy though or your additions won't be covered enough by the eggs.

Mushrooms sliced

Spinach sliced thin (not too much of this or it will burn)

Broccoli florets cut small

Shredded carrots 

- Cheese - I use lots of cheese lol I've used cheddar, Monterey jack, block herbed cheese grated, feta.

- Seasoning - your choice. Salt & pepper, herbs - fresh or dried. I use a Greek seasoning blend that I like. 

Spray the pan with no stick cooking spray (it helps the parchment lay flat/not slide around but not required in my experience) Line your pan with parchment paper and spray with again. 

Pour the eggs into the pan. Scatter all your toppings over the eggs., push it down into the eggs a little with a fork or knife. 

Bake in a preheated 350 degree oven for about 20 minutes or until eggs are set. I start checking a the 15 minute mark because it can go from runny to overcooked real fast. It usually takes 25 minutes for my oven. Do make sure they really set though. I find that even if you don't mind them a little soft, they fall apart when you try to handle them later. 

Remove from the oven and let it cool, then slice. If I cut it evenly down the middle and keep halving it, I get 8 pieces. I've also cut them in circles to fit the english muffins Kevin likes. But you end up with scrap pieces. Which is fine for me because I just re-heat the pile and eat them lol

They last all week in the fridge - I separate the slices with parchment paper so they don't stick together. 

Re-heat for about 15-30 seconds in the microwave and have them as is or on your favorite bread with more cheese (I love cheese lol ) or with a slice of avocado.

 

 Do you have any easy make ahead breakfast or lunch recipes you like?