Sheet-pan eggs
2
Points®
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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