Easy Sheet Pan Eggs

5 from 3 votes

Whether you need a healthy breakfast meal prep, or breakfast for a crowd, this sheet pan egg recipe is the best all rounder.

Prep Time15

Cook Time30

Let Stand5

Total Time50

Course: Breakfast

Cuisine: French

Servings:

Calories: 165kcal

Cost: £0.65

200 g mushrooms, thinly sliced (£1)
5 spring onions, thinly sliced (£0.55)
2 tbsp fresh chives, finely chopped (£0.55)
150 g red Leicester or cheddar, coarsely grated (£3.00/2)
12 eggs (£2.65)
300 g cottage cheese (£0.79)
1 small head of broccoli, finely chopped (£0.79)

Preheat oven to 190°C/375°F
Air Fry the button mushrooms with 1 tbsp olive oil for 10-12 minutes at 205°C/400°F. Season with salt and pepper.
Coat the sheet tray in 1 tbsp olive oil, then scatter the chopped broccoli across the tray, distributed evenly.
Roast for 5 minutes whilst you prepare the egg mixture.
Whisk together the eggs, cottage cheese, cheese, fresh chives, spring onions and air fried mushrooms in a large bowl. Season with salt and lots of pepper
Pour the egg mixture evenly over the broccoli on the tray.
Use a spatula to ensure the eggs are evenly spread across the pan, or tilt the tray so the egg pours towards the edges.
Bake for 15-20 minutes, or until the middle has set completely. Remove from the oven and leave to stand for 5 minutes before slicing into 12 squares for serving.

Avoid overcooking eggs: Eggs are done when the center is firm and no longer jiggles, but should still be slightly set in the middle.
Grease the pan: Prevent sticking by evenly greasing the pan before adding the egg mixture.
Consider mixture thickness: Thicker egg mixtures take longer to cook through; use a smaller sheet tray with higher edges if necessary.
Use a rimmed baking sheet: Ensure the baking sheet has a rim to contain the egg mixture while cooking.
Prepare vegetables beforehand: Air fry the mushrooms and partially bake the broccoli to prevent sogginess, as noted in the recipe method.