Sheet Pan Eggs

Sheet Pan Eggs


18 large Dierbergs eggs
1½ teaspoons coarse salt
Freshly ground black pepper
6 ounces (1½ cups) shredded or crumbled cheese (goat, havarti, fontina)


In large bowl with hand mixer, beat eggs, salt, and pepper at medium speed until well mixed, about 2 minutes. With mixer running, sprinkle in cheese and beat just until combined. Place 10 x 15 x 1-inch jellyroll pan that has been lightly coated with no-stick cooking spray on oven rack; carefully pour eggs into pan. Bake in 300°F. oven until eggs are just set, about 14 to 15 minutes. Let stand 5 minutes before cutting into squares.

Servings: 24
Serving Size: Per Serving

Per Serving
Calories: 71
Cholesterol: 142 mg
Fat: 5 g
Sodium: 206 mg
Carbohydrates: 1 g
Protein: 6 g
Fiber: 0 g