Broccoli Cheddar Sheet Pan Eggs
Fuel your mornings with these protein-packed Broccoli Cheddar Sheet Pan Eggs!
Looking for a quick and nutritious breakfast, a holiday brunch to feed a crowd, or a meal-prep-friendly dish? These Sheet Pan Eggs with Broccoli and Cheese are the perfect solution!
Broccoli Cheddar Sheet Pan Eggs
Yields: 6 servings
Ingredients:
- Cooking Spray
- 12 eggs
- ⅓ cup low-fat milk or non-dairy milk of choice
- 1 cup shredded cheddar cheese
- 1 cup chopped broccoli florets
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
1. Preheat the oven to 350°F.
2. Spray a 9 x 13" rimmed sheet pan with cooking spray, line with parchment paper, and spray again.
3. Blend the eggs, milk, salt, and pepper in a blender OR, in a large bowl, mix ingredients until frothy.
4. Pour the egg mixture into the pan while the pan is in the oven and top with the shredded cheese and broccoli florets to avoid walking with a full pan of eggs.
5. Bake the eggs for about 15 minutes, until they are set.
6. Allow the eggs to cool for a few minutes before serving.
Notes:
To make an egg muffin, cut the eggs into circular shapes using a cookie cutter or a wide-rimmed glass, place the egg on an English muffin and enjoy!
To freeze, cool the sheet pan eggs, slice them into single servings, and store them individually in freezer-safe bags or containers for up to three months. Thaw overnight in the fridge and then warm in the microwave.
Nutrition Information: Yields 6 servings, Serving Size: 1/6 of sheet pan, Calories: 188, Fat: 13 grams, Carbohydrates: 3 grams, Protein: 15 grams
**NOTE** Nutritional information for each recipe is calculated using advanced software and comprehensive food databases. Actual nutrient values may vary based on specific ingredient amounts, types, and brands.
