Ingredients
Egg Mixture
- 12 eggs
- ⅓ cup milk
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Toppings
- 4 mushrooms (sliced)
- ¼ red bell pepper (diced)
- ½ tomato (diced)
- ¼ onion (diced)
- 1 green onion (sliced)
- ½ cup cheddar cheese (grated, about 2 ounces)
Instructions
- Preheat the oven: Set your oven to 220°C (430°F). If using a fan oven, adjust the temperature to 200°C (390°F) to ensure even cooking.
- Prepare the eggs: Crack all 12 eggs into a large mixing bowl, taking care to avoid any eggshells in the mixture.
- Mix ingredients: Whisk the eggs thoroughly until blended, then stir in the milk. Season the mixture evenly with salt and ground black pepper to enhance flavor.
- Prepare the sheet pan: Lightly grease a large sheet pan using non-stick spray or a brush with vegetable oil to prevent sticking during baking.
- Add the egg mixture and toppings: Pour the mixed eggs evenly into the sheet pan. Distribute the sliced mushrooms, diced red bell pepper, diced tomato, diced onion, sliced green onion, and grated cheddar cheese evenly over the top.
- Bake: Place the sheet pan on the lower rack of the oven. Bake for 15 to 20 minutes. Baking time can vary depending on sheet pan size and amount of toppings. The eggs are done when the center sets firmly and is no longer jiggly.
- Serve: Remove from oven, cut the baked eggs into 12 equal squares, and enjoy warm.
Notes
- Use a fan oven setting with a lower temperature to avoid over-browning.
- Vegetables can be swapped or added based on preference, such as spinach, zucchini, or bell peppers of other colors.
- Cheese options can vary; try mozzarella or feta for different flavors.
- This recipe is ideal for meal prepping; leftovers can be stored refrigerated for up to 3 days and reheated.
- To reduce fat, consider using low-fat milk and cheese varieties.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
