Sheet Pan Eggs are an incredibly simple, highly adaptable, crowd-friendly recipe made with a few staple ingredients.They’re great for an on the go breakfast sandwich, a weekend brunch, or even for a make ahead freezer friendly breakfast option.Sheet Pan Baked Eggs This recipe, made with an abundance of 18 eggs, makes enough to feed plenty of hungry people.

I’m not sure why I hadn’t thought of cooking them this way before decades ago, but it works incredibly well to cook a large batch of eggs at once on a baking sheet.They are similar to the texture of a baked frittata or like the eggs you’d find in a breakfast sandwich at a bagel shop.The best part is that preparation is a total breeze.

All the eggs are whisked together, creamy half and half is added, and then from there any optional add-ins are tossed in and it’s all baked on one big sheet pan.You can cut and serve them buffet style right from the pan, layer them between an English muffin breakfast sandwich with bacon and avocado, or pair them as a side to a hot griddle item such as pancakes or French toast.Try them plain and simple with just cheese mixed in for a basic option, then when you are feeling more adventurous add lots of different mix-ins (just like you would a frittata.

Lots of ideas listed below).Sheet Pan Eggs Recipe Ingredients Large eggs: Other sizes of eggs will work, just crack enough to equal 4 cups.Half and half: If you don’t have half and half just use a blend of half mil

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