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Photo of Sheet-pan eggs by WW

Sheet-pan eggs

2
Points® value
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
When making breakfast eggs for a crowd, the US style is to butter up baking trays – or ‘sheet pans’ – to create large sharing slabs, while muffin tins are the kit of choice this side of the pond. Whatever tin you use, the results are the same: fluffy, soufflé-like eggs.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Egg, whole, raw

8 medium, raw

Skimmed Milk

50 ml

Half fat Cheddar cheese

30 g, mature, grated

Courgette

1 medium, trimmed and spiralised

Yellow pepper

1 medium, deseeded and sliced

Mushrooms

10 medium, thinly sliced

Cherry Tomatoes

8 individual, halved

Light feta cheese

65 g, crumbled

Instructions

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4, and generously mist a 25cm x 30cm baking tray with cooking spray.
  2. In a medium bowl, whisk together the eggs and milk until really frothy, then gently fold in the cheese and season well.
  3. Arrange the vegetables evenly over the prepared tray then pour over the egg mixture to cover. Crumble over the feta and bake for 15-18 minutes or until the eggs are just set and the vegetables are cooked through.
  4. Cut into 4 pieces and serve immediately.

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