Description
A delicious and easy sheet pan egg bake loaded with vegetables and cheese, perfect for breakfast or brunch.
Ingredients
Scale
- 18 large eggs
- 1/3 cup milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup red bell peppers, diced
- ½ cup shredded cheddar cheese
- Parsley, chopped (optional for serving)
Instructions
- Preheat oven to 350°F (175°C).
- Line a 12×17-inch rimmed sheet pan with parchment paper or coat with cooking spray.
- In a blender, combine 18 large eggs, 1/3 cup milk, ½ teaspoon salt, and ½ teaspoon black pepper. Blend until smooth.
- Pour the egg mixture evenly into the sheet pan.
- Sprinkle with ½ cup diced bell peppers, ½ cup shredded cheese, and up to 1 cup total additional chopped vegetables (if using).
- Bake for 17–20 minutes, or until eggs are fully set (no jiggle or liquid in the center).
- Let cool for at least 10 minutes, then remove from the pan, cut, and serve. Garnish with parsley if desired.
Notes
- This versatile recipe can be customized with your favorite vegetables.
- Leftovers can be stored in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 400mg