Discover an easy Sheet Pan Egg Breakfast for a Crowd, perfect for gatherings. Enjoy delicious flavors with minimal effort for any occasion. 155 characters
Ingredients
Scale
12 large eggs
1 cup milk or non-dairy milk (almond milk or oat milk)
1 cup shredded cheese (cheddar, mozzarella, or a dairy-free alternative)
1 cup diced bell peppers
1 cup chopped spinach or kale
1 cup diced cooked ham, sausage, or a plant-based protein option
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon olive oil
Fresh herbs for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C).
Grease a large, rimmed sheet pan (at least 18×13 inches) with olive oil.
In a large mixing bowl, whisk together the eggs and milk until fully combined. Season with salt, black pepper, and garlic powder.
Fold in the shredded cheese, cooked meat or protein alternative, diced bell peppers, and chopped greens.
Pour the egg mixture onto the prepared sheet pan and spread it evenly.
Place the sheet pan in the preheated oven and bake for 25-30 minutes, until the eggs are set and lightly golden.
Allow to cool slightly, cut into squares, garnish with fresh herbs, and serve warm.
Notes
A simple, delicious, and versatile sheet pan egg breakfast recipe perfect for serving a crowd.
