Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. Sheet pan eggs are a game changer for breakfast enthusiasts! This easy-to-make dish allows you to prepare a hearty meal for a crowd with minimal effort. Whether you’re hosting a brunch or simply want to whip up a quick breakfast, sheet pan eggs provide a delicious base that you can customize with your favorite toppings. Let’s dive into this simple yet satisfying recipe!
Ingredients
- 8 large eggs
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1 small red onion, diced
- 1 avocado, sliced (for serving)
- Salt and pepper to taste
- Olive oil
- Feta cheese (optional)
- Fresh herbs (parsley or cilantro, optional)
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 10 minutes, and cooking time is approximately 20 minutes.
Nutritional Value
Each serving (1/4 of the recipe) contains approximately 250 calories, 18g protein, 15g fat, 10g carbohydrates, and 2g fiber. This nutritional breakdown is based on one serving for one person.
Step-by-Step Cooking Process
- Preheat your oven to 400°F (200°C).
- Grease a large baking sheet with olive oil.
- Spread diced vegetables evenly across the sheet.
- Crack the eggs over the veggies, spacing them out.
- Season with salt and pepper.
- Sprinkle feta cheese and herbs if desired.
- Bake in the preheated oven for 15-20 minutes.
- Check for desired doneness; the whites should be set, yolks slightly runny.
- Remove from the oven and let cool for a few minutes.
- Serve with sliced avocado and additional toppings as desired.
Alternative Ingredients
You can easily customize sheet pan eggs by substituting vegetables like spinach or mushrooms based on your preference. Use different cheeses such as cheddar or goat cheese for varied flavors, and feel free to add cooked sausage or bacon for extra protein.
Serving and Pairings
Sheet pan eggs pair wonderfully with toasted bread, fresh fruit, or a light salad. For a heartier meal, serve with breakfast potatoes or a side of crispy bacon. Enjoy this versatile dish with your favorite morning beverages.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. While freezing is possible, the texture of the eggs may change. It’s best enjoyed fresh.
Cooking Mistakes
- Overcrowding the pan can lead to uneven cooking.
- Not preheating the oven can result in longer cooking times.
- Using eggs that are not fresh may affect taste and texture.
- Skipping the oil can cause sticking.
- Not seasoning adequately can make for bland eggs.
Helpful Tips
- Experiment with different toppings for variety.
- Use a rimmed baking sheet to catch any overflow.
- Let the dish rest a few minutes before serving for easier slicing.
- For a spicy kick, add jalapeños or hot sauce.
FAQs
Can I make sheet pan eggs ahead of time?
Yes, you can prepare the ingredients in advance and store them in the fridge. Just bake them fresh in the morning for the best taste.
What other vegetables work well in this recipe?
You can use almost any vegetable, including zucchini, asparagus, or kale. Just ensure they are chopped small for even cooking.
How do I know when the eggs are done?
The eggs are done when the whites are fully set and the yolks are at your desired doneness. A slight jiggle in the yolk is fine if you prefer them runny.
Can I use egg substitutes?
Yes, egg substitutes like egg whites or plant-based alternatives can be used, but the texture and flavor may vary.
What’s the best way to serve leftovers?
Leftovers can be served cold, reheated, or even crumbled on salads for a nutritious boost.
Conclusion
Sheet pan eggs are a delightful and easy way to enjoy breakfast, offering endless possibilities for customization. Perfect for meal prep or serving a crowd, this dish is sure to become a favorite in your kitchen. Try it out and enjoy a delicious start to your day!
Sheet Pan Eggs
Ingredients
- 8 large eggs
- 1 cup cherry tomatoes halved
- 1 bell pepper diced
- 1 small red onion diced
- 1 avocado sliced
- Salt and pepper to taste
- Olive oil
- Feta cheese optional
- Fresh herbs optional
Instructions
- Preheat your oven to 400°F (200°C).
- Grease a large baking sheet with olive oil.
- Spread diced vegetables evenly across the sheet.
- Crack the eggs over the veggies, spacing them out.
- Season with salt and pepper.
- Sprinkle feta cheese and herbs if desired.
- Bake in the preheated oven for 15-20 minutes.
- Check for desired doneness; the whites should be set, yolks slightly runny.
- Remove from the oven and let cool for a few minutes.
- Serve with sliced avocado and additional toppings as desired.
