Sheet Pan Eggs

 Often my husband and I don't have time to make breakfast, but we want a good, filling, high protein meal without all the additives that come with prepackaged food. For instance, we usually start Tuesdays with a swim. The public pool opens at 6 am, and it takes 45 minutes to drive there. We don't eat before we leave, and when we return home, we are famished and want food immediately. 

That's when meals like Sheet Pan Eggs come in very handy. I make up a batch the night before and store it in the refrigerator. When I want to eat, a short wait as it microwaves is all it takes to have a hot, healthy meal.

Sheet Pan Eggs are great to make if you're serving brunch for a crowd, or it's a good way to stock up your freezer with healthy breakfasts. Plus, the recipe is adaptable so you'll be able to vary it to your own tastes, provide variety to your meals, or use up leftovers. 

Sheet Pan Eggs

Preheat oven to 350° Grease a large rimmed baking sheet.

Whisk together the following in a large bowl. Pour into the prepared packing sheet.

18 large eggs

1/4 cup milk (I use fat free, but use whatever works for you)

1 1/2 tsp smoked paprika

1 tsp salt

1 tsp ground pepper

1 tsp onion powder

Sprinkle the egg mixture with: 

1 10-12 oz. package frozen chopped spinach, thawed

1 cup shredded cheddar cheese

1/2 cup cooked turkey sausage

This is where you can get creative. Substitute just about any cooked veggie for the spinach. Think broccoli, sliced or diced bell peppers, chopped onion, sliced mushrooms, asparagus spears, carrots, sweet potatoes, or any leftovers you have lying around. 

Substitute cottage cheese for the cheddar, or try swiss, monterey jack, or colby.

Instead of turkey sausage, use regular sausage, ham, diced bacon, cooked salmon or whatever your heart desires!

 Bake until just set, about 25-30 minutes. Cut into twelve squares and serve. You can top the square with sour cream or salsa for extra flavor.

To make ahead, cover sheet pan and refrigerate until ready to serve. Heat individual pieces in the microwave for 30-60 seconds, using a microwave safe place and covering with a paper towel. 

Or wrap squares individually in plastic wrap and place in a sealed container. Refrigerate for up to 3 days or freeze for up to 3 months. 

Jennifer Bohnhoff is a former English and History teacher who writes contemporary and historical fiction for middle grade readers through adults. She lives in New Mexico, where many of her stories are set. But even authors have to eat, so she plays around in the kitchen. Sometimes her recipes are good enough to share.