Let's Have Brunch - Sheet Pan Scrambled Eggs

This recipe comes from Amanda Carlisle at afewshortcuts.com. If you are looking for an easy way to feed your family on busy mornings, or serve a larger group for brunch, these sheet pan scrambled eggs are a great way to do so. You can serve them with sausage or bacon and add a side of fresh fruit and muffins. They can also be cut into squares and used for breakfast sandwiches. Any leftovers can be stored in the freezer for up to 3 months.

Sheet Pan Scrambled Eggs

You will need a sheet pan and parchment paper.

12 eggs
1/2 cup milk
salt to taste
pepper to taste

  1. Preheat oven to 400 degrees F.
  2. Line you sheet pan with parchment paper. This makes for easy cleanup and serving.
  3. In a bowl whisk together eggs and milk. Season with salt and pepper as desired.
  4. Pour eggs onto covered sheet pan. If you would like to add additional toppings like cheese, veggies, and more you could do so now.
  5. Pop pan into the oven for about 15 minutes or until your eggs are cooked through.
  6. Slice the eggs into square servings and enjoy.


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