Sheet Pan Eggs

Written by Sarah Rehmann

METHOD

Baked

TIME

30 minute

SERVES

6 - 8, but these are very freezer friendly

PAIRING

Bottomless mimosa’s and No-Knead Focaccia

Like most teen experiences, my first attempts at eggs caused some deep wounds. I would stir a couple of eggs with a fork, add a splash of 2% milk and some table salt, then microwave them until rubbery. No shame here, but it is slightly triggering.

We’re all at different places on our egg journey. Maybe for you, frying feels secure, omelets are still a practice, but poaching pushes your nervous system outside its window of tolerance. That’s okay. This sheet pan egg recipe is a safe space.

INGREDIENTS

12 eggs
Salt and black pepper
½ cup whole milk or cream
1 ½ cup add-ins like the following combinations:

Shaved asparagus or brussels sprouts with goat cheese and fresh radish

Rendered bacon or cooked Italian sausage with gruyere and Beer Can Cabbage

Precooked thinly sliced sweet potato with black beans and green chilis, spiced with cumin and chili pepper

Green pepper, onion, diced ham, and cheddar

Diced tomato, roasted garlic or shallot, dollops of ricotta, and oregano

INSTRUCTIONS

Butter a rimmed half sheet pan generously, more than you think you need, and preheat the oven to 325°F. Carefully crack all the eggs into a large mixing bowl. Add salt, pepper, and the cream or milk. Whisk until combined, then continue whisking until the eggs are light and airy.

Fold in any additional toppings, leaving the cheese for later. Pour the mixture into the prepared pan, spreading the add-ins evenly. Dot the top with cheese if you are using it and bake until the eggs are just set, about 15 to 20 minutes.

Transfer the entire sheet pan of eggs to a cutting board and cut into squares. Use for egg sandwiches or serve paired with a mixed greens salad.