Breakfast
Lunch
Dinner
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Vegan
Ingredients 0/5
Why You'll Love This Recipe
A hands-off way to cook a full breakfast with minimal cleanup. It’s perfect for busy mornings when you want something warm and satisfying without standing over the stove. Plus, it’s easy to customize with your favorite veggies and proteins.
Chef Tips
- Use a rimmed sheet pan to prevent any egg whites from spilling over.
- Make sure to space out the eggs evenly so they cook uniformly.
- Keep an eye on the eggs toward the end to avoid overcooking; they should be just set but still tender.
- Make sure to space out the eggs evenly so they cook uniformly.
- Keep an eye on the eggs toward the end to avoid overcooking; they should be just set but still tender.
Directions
Heat your oven to 300 degrees F (150 degrees C) and give a sheet pan a good grease so nothing sticks. In a big bowl, whisk together the eggs and milk until everything is well combined. Stir in any mix-ins you like, then pour the whole mixture onto the prepared sheet pan. Sprinkle small dollops of Cheddar cheese over the top. Pop it in the oven and bake for about 15 minutes, just until the eggs are set but still a bit soft — they’ll keep cooking a little after you take them out, so don’t overdo it or they’ll turn rubbery. Once done, cut into squares and enjoy!
Serving Ideas For Family Meals
Serve with a side of toasted bread or fresh fruit for a balanced meal. A sprinkle of fresh herbs like chives or parsley adds a bright, fresh flavor. You can also add hot sauce or a dollop of salsa for a spicy kick.
How To Store This Recipe
Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in the oven or microwave to avoid rubbery eggs. For best texture, enjoy the dish fresh.
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