Ingredients
Egg Mixture
- 18 eggs
- 1/3 cup milk
- Salt and pepper, to taste
Toppings
- ½ cup mushrooms, sliced
- ¼ cup red bell peppers, sliced
- 1 cup shredded cheddar cheese
For Serving
- Sliced bread, for serving
- Avocado, mashed, for serving
- Parsley, chopped, for serving
Other
- Cooking spray
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease a 12×17″ rimmed sheet pan generously with cooking spray, then line it with parchment paper. Spray the parchment paper again lightly with cooking spray to ensure the eggs do not stick.
- Blend the eggs and milk: In a blender, combine the 18 eggs and 1/3 cup milk. Blend until the eggs are fully mixed and slightly frothy. Season the mixture with salt and pepper according to your taste preferences.
- Pour and top the eggs: Pour the blended egg mixture evenly onto the prepared sheet pan. Evenly distribute the sliced mushrooms, sliced red bell peppers, and shredded cheddar cheese over the top of the eggs.
- Bake the eggs: Place the sheet pan in the preheated oven and bake for approximately 15 to 18 minutes. The eggs are done when they are set and no longer runny in the center.
- Cool and serve: Allow the baked eggs to cool for a few minutes after removing from the oven. Cut the eggs into 12 equal squares. Serve each portion on toasted bread with a dollop of mashed avocado and a sprinkle of chopped fresh parsley for added flavor and freshness.
Notes
- You can customize the toppings with your favorite vegetables or cheeses.
- Line the sheet pan with parchment paper for easier cleanup and to prevent sticking.
- Be sure not to overbake to keep the eggs tender and moist.
- Great for meal prep; store leftovers covered in the refrigerator for up to 3 days.
- For a dairy-free version, substitute milk with unsweetened almond or oat milk and use dairy-free cheese.
- Prep Time: 5 minutes
- Cook Time: 15-18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
