The Scoop
Standing over a frying pan, making individual omelets, is a hosting trap.
This sheet-pan egg method transforms a classic diner breakfast into a high-yield assembly line. By baking a full dozen eggs into a perfectly level, veggie-packed mosaic, you unlock clean, uniform squares that elevate your meal prep or feeding a crowd into a low-stress science.
So, in a way, this recipe pulls back the curtain on the ultimate line-cook secret. Sorry, not sorry.
Ingredients
- 12 eggs
- 1/3 cup milk
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 mushrooms, sliced
- 1/4 red bell pepper, diced
- 1/2 tomato, diced
- 1/4 onion, diced
- 1 green onion, sliced
- 1/2 cup cheddar cheese, grated
Directions
- Preheat the oven to 430 degrees F.
- Lightly grease a sheet pan with non-stick oil or brush with some vegetable oil.
- In a large mixing bowl, crack and then whisk the eggs together.
- Once blended, whisk in the milk and season with the salt and the pepper.
- Pour the egg mixture in the sheet pan and add the mushrooms, the red bell pepper, the tomato, the onion, the green onion, and the cheddar cheese.
- Transfer to the oven and bake until the eggs are set, about 15-20 minutes.
- Cut into 12 squares and serve.
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