Breakfast is often hailed as the most important meal of the day, and what better way to start your morning than with a delicious, fluffy sheet pan egg dish? This easy-to-make recipe is perfect for feeding a crowd or meal prepping for the week. Let’s dive into how you can create this delightful breakfast dish that’s both simple and satisfying.
Ingredients
- 18 large eggs
- ¼ cup half and half or milk
- 1 cup cheddar cheese, shredded
- 1 teaspoon fresh parsley, chopped
- 1 teaspoon fresh chives, chopped
- Salt, to taste
- Pepper, to taste
Directions
Step 1: Prepare Your Oven and Baking Sheet
Preheat your oven to 350°F (177°C). Spray a 12×17 inch rimmed sheet pan with cooking spray. Line the sheet pan with parchment paper and spray again to ensure easy release of the eggs later.
Step 2: Mix the Eggs
In a blender or a large bowl, crack the eggs and pulse or whisk just enough to mix them without making them too frothy. The key here is to blend the eggs smoothly but not incorporate too much air.
Step 3: Combine Ingredients
Add the half and half, salt, and pepper to the eggs. Pulse or mix a few more times until everything is well combined.
Step 4: Pour and Sprinkle
Pour the egg mixture onto the prepared baking sheet, spreading it out evenly. Then, sprinkle the shredded cheddar cheese and fresh herbs (parsley and chives) over the top.
Step 5: Bake
Carefully transfer the baking sheet to the oven, making sure to avoid any sloshing. Bake for 18-20 minutes, or until the eggs are set and a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
Allow the sheet pan eggs to cool slightly before cutting them into squares. Serve warm and enjoy!
Quick Tips
- Variations: Feel free to add other ingredients like diced bell peppers, onions, or cooked bacon for extra flavor and texture.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for a quick and easy breakfast.
Nutritional Information
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Calories: 170 per serving
- Servings: 12
Enjoy this simple yet delicious fluffy sheet pan eggs recipe! Perfect for busy mornings, brunch gatherings, or a healthy start to your day.
Fluffy Sheet Pan Eggs
- Total Time: 30 minutes
- Yield: 12 1x
Description
These Fluffy Sheet Pan Eggs are your ticket to a hassle-free, delicious breakfast. Combining the rich taste of fresh eggs with creamy half and half, sharp cheddar, and a sprinkle of fresh herbs like parsley and chives, this dish brings a simple yet sophisticated touch to your morning routine. Perfect for feeding a crowd, it saves you both time and effort without compromising on taste.
Ingredients
18 large eggs
¼ cup half and half or milk
1 cup cheddar cheese, shredded
1 teaspoon fresh parsley, chopped
1 teaspoon fresh chives, chopped
Salt, to taste
Pepper, to taste
Instructions
Preheat oven to 350°F (177°C). Spray a 12×17 inch rimmed sheet pan with cooking spray, line with parchment paper, and spray again.
In a blender or a large bowl, crack the eggs and pulse or whisk just enough to mix without getting too frothy.
Add half and half, salt, and pepper, and pulse or mix a few more times to combine.
Pour the egg mixture onto the prepared baking sheet, evenly spreading it.
Sprinkle shredded cheese and fresh herbs over the top.
Carefully transfer the pan to the oven, avoiding any sloshing. Bake for 18-20 minutes, until eggs are set and a toothpick comes out clean.
Allow to cool slightly before cutting into squares. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 170