Sheet Pan Eggs
Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. Sheet pan eggs are not only a versatile dish but also a time-saver in the kitchen. Whether you’re hosting brunch or just want a hearty breakfast, this one-pan meal is perfect for feeding a crowd. You can customize it with your favorite toppings and ingredients, making it as simple or elaborate as you desire. Let’s dive into this deliciously easy recipe!
Ingredients
- 8 large eggs
- 1 cup diced bell peppers
- 1 cup chopped spinach
- 1/2 cup crumbled feta cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 avocado, sliced
- Fresh herbs for garnish
- Olive oil, for greasing the pan
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 10 minutes, and cooking time is about 20 minutes.
Nutritional Value
The nutritional value per serving (1 egg portion) includes approximately 210 calories, 15g fat, 12g protein, 7g carbohydrates, and 2g fiber. This is based on one serving.
Step-by-Step Cooking Process
- Preheat your oven to 400°F (200°C).
- Grease a large baking sheet with olive oil.
- Spread the diced bell peppers and chopped spinach evenly on the sheet.
- Crack the eggs over the vegetables, spacing them evenly.
- Sprinkle the feta cheese, salt, pepper, and paprika over the top.
- Bake in the preheated oven for 15-20 minutes, or until the eggs are set.
- Remove from the oven and let it cool for a few minutes.
- Slice the avocado and arrange it on top.
- Garnish with fresh herbs.
- Serve warm and enjoy your delicious sheet pan eggs!
Alternative Ingredients
You can substitute the feta cheese with goat cheese or omit it for a dairy-free option. Similarly, swap the vegetables based on seasonal availability, like zucchini or tomatoes, to customize flavors.
Serving and Pairings
Sheet pan eggs pair beautifully with toasted bread, fresh salsa, or a side salad. For a heartier meal, serve with crispy bacon or sausage.
Storage and Reheating
Store leftover sheet pan eggs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. This dish is not recommended for freezing as the texture may change.
Cooking Mistakes
- Don’t overcrowd the pan, as this can lead to uneven cooking.
- Ensure the eggs are spaced properly for even baking.
- Use fresh ingredients for the best flavor.
- Monitor cooking time closely to avoid overcooking the eggs.
- Grease the sheet properly to prevent sticking.
Helpful Tips
- Experiment with different vegetables for variety.
- Try adding spices like cumin or chili powder for a kick.
- Use a rimmed baking sheet to catch any overflow.
- Let the dish cool slightly before slicing for neat portions.
FAQs
Can I make sheet pan eggs ahead of time?
Yes, you can prepare the vegetables and crack the eggs on the sheet pan the night before. Cover and refrigerate, then bake in the morning for a quick breakfast.
What can I substitute for eggs?
For a vegan option, consider using a chickpea flour mixture or silken tofu as a substitute for eggs to create a similar texture.
Can I add meat to this recipe?
Absolutely! Cooked bacon, sausage, or ham can be added before baking for extra protein and flavor.
How do I know when the eggs are done?
The eggs are done when the whites are fully set and the yolks are slightly runny or cooked to your preference, typically around 15-20 minutes.
Is this recipe gluten-free?
Yes, sheet pan eggs are gluten-free as long as no gluten-containing ingredients are added.
Conclusion
Sheet pan eggs are a fantastic, versatile dish perfect for any meal. With minimal prep and clean-up, they make breakfast or brunch a breeze. Customize with your favorite toppings and enjoy a hearty meal that brings everyone together around the table. Give this easy recipe a try, and you’ll be sure to impress your family and friends!
Sheet Pan Eggs
Ingredients
- 8 large eggs
- 1 cup diced bell peppers
- 1 cup chopped spinach
- 1/2 cup crumbled feta cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 avocado sliced
- Fresh herbs for garnish
- Olive oil for greasing the pan
Instructions
- Preheat your oven to 400°F (200°C).
- Grease a large baking sheet with olive oil.
- Spread the diced bell peppers and chopped spinach evenly on the sheet.
- Crack the eggs over the vegetables, spacing them evenly.
- Sprinkle the feta cheese, salt, pepper, and paprika over the top.
- Bake in the preheated oven for 15-20 minutes, or until the eggs are set.
- Remove from the oven and let it cool for a few minutes.
- Slice the avocado and arrange it on top.
- Garnish with fresh herbs.
- Serve warm and enjoy your delicious sheet pan eggs!
