With Easter this Sunday and Spring in full effect, brunch season is fully upon us. These Sheet Pan Baked Eggs have become a staple around here, especially when we are serving brunch to a crowd. What I love about is how simple it is to make and just how versatile a dish it can be – which is great for optimizing for the season and the crowd and it’s the ultimate in customization and creativity for those of you that love playing in the kitchen.
Much like many of the other recipes I share around here, I am offering you the formula and base for the perfect baked eggs and how you customize these – that’s up to you. For the baked eggs pictured here, I went with caramelized onions at the bottom and mixed into the eggs, which were whisked with unsweetened unflavored homemade coconut/almond milk, we added cooked pasture-raised bacon, roughly chopped baby spinach, shredded goat milk cheddar cheese, chives and micro-greens for serving.
Base:
- 10-12 pasture-raised eggs (I use 10 eggs when I am adding additional meat and veggies)
- 3/4 cup full fat milk (cow or goat milk work great) or unsweetened non-dairy milk
- sea salt and black pepper
Optional Add Ins:
- cooked protein: bacon, sausage, ham, prosciutto, pancetta, smoked salmon, shredded rotisserie chicken, etc
- grated or crumbled cheese: cheddar cheese, goat cheese, feta cheese, parmesan, Romano, Monterey Jack, queso fresco, etc
- fresh or dried herbs and spices: chives, basil, oregano, cilantro, parsley, chili powder, etc
- fresh or cooked veggies: caramelized onions, bell peppers, spinach or kale, baby greens, zucchini, Brussels sprouts, shredded butternut squash, roasted red peppers, olives, cooked shredded hash browns, etc
- for serving: micro greens, additional fresh herbs, cheese, etc.
PRO-TIP: You can cut the baked eggs into perfect bread or biscuit-sized squares that make for the best-ever egg sandwiches for a crowd.
- Prepare any ingredients you want to include in your baked eggs. (chop, sauté, cook, etc)
- Whisk together 10-12 pasture-raised eggs with milk or non-dairy milk.
- Add cooked protein of your choice: bacon, sausage, ham, smoked salmon or leave out.
- Add any fresh herbs and veggies that you’d like.
- Add grated or crumbled cheese of your choice, if you’d like.
- Liberally grease pan with olive oil or butter. Pour the mixture in.
- Bake until the eggs are set.
Just a Few Ingredient Combination Ideas:
- asparagus, peas, pancetta, goat cheese
- sausages, basil, spinach, parmesan
- bacon, spinach, goat milk or sharp cheddar
- smoked salmon, dill, goat cheese
- zucchini, sun dried tomatoes, scallions
- kale, feta cheese, caramelized onions, oregano
- bell peppers, tomatoes, onions, chili powder
- sliced mushrooms, spinach, romano cheese
- etc etc etc – have fun and get creative!
Ingredients
- 1 tablespoon Terra Delyssa Olive Oil or butter, to grease the pan
- 10-12 pasture raised eggs*
- ¾ cup organic full-fat milk or unsweetened non-dairy milk
- protein of your choice, up to 6 ounces
- 1-2 cups fresh veggies, uncooked baby spinach, sautéed kale, cooked zucchini, peas, asparagus, bell peppers, onions, shredded squash, etc
- fresh herbs; chives, scallions, basil, oregano, dill, etc
Instructions
- Preheat the oven to 300ºF. Lightly grease a 1/4 metal sheet pan (9x13) with olive oil or butter.
- Prepare any ingredients you want to include in your baked eggs. (chop, sauté, cook, etc)
- Whisk together the eggs with milk or non-dairy milk
- Add cooked protein of your choice: bacon, sausage, ham, smoked salmon or leave out
- Add any fresh herbs and veggies that you’d like
- Add grated cheese of your choice, if you’d like.
- Whisk well to combine. Pour the mixture into the prepared pan, laying down and veggies you want at the bottom, first.
- Bake until the eggs are set. About 45 minutes. Let cool 5 minutes before cutting and serving.
Notes
