Sheet Pan Eggs
Serves 1610 mins prep12 mins cook
These Sheet Pan Eggs have that iconic breakfast sandwich texture and are the easiest way to prep a lot of eggs at one time! They're the perfect eggs for breakfast sandwiches, crunchwraps, or enjoying plain for a quick breakfast!
0 servings
What you need
Instructions
1 Generously grease a half sheet pan with olive oil or cooking spray. 2 Crack eggs ([adjustable]16[/adjustable] large) directly onto the pan. 3 Add milk ([adjustable]1[/adjustable] tablespoon) and gently mix using a fork to break apart the egg yolks and egg whites. I like to keep some of the yolks and whites visibly separated but you can fully scramble if you prefer. Top with salt and black pepper. 4 Bake at 350°F for 12-14 minutes. Once cool, slice into individual slices with a sharp knife or pizza cutter and use for breakfast sandwiches, crunchwraps or enjoy plain!View original recipe