EASY Sheet-Pan Eggs🥚🍳 The BEST way to batch cook eggs for Meal Prep or a crowd! Weight Watchers!

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Reduced-fat cheese lowers calories while still providing flavor.

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is a more economical protein.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk can reduce calories, while water can substitute for moisture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point, while vegetable oil is often cheaper.

In a medium sized bowl, add 12 large eggs.

Add 1/4 cup unsweetened almond milk to the eggs.

Add 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon granulated garlic, 1/2 teaspoon onion powder, and 1 teaspoon dry mustard to the bowl.

Whisk all ingredients together until well combined.

Prepare a jelly roll sized sheet pan (10 by 15 inches) by lining it with parchment paper and spraying it with cooking spray.

Pour the egg mixture onto the prepared sheet pan.

Preheat the oven to 375°F (190°C).

Bake the egg mixture in the preheated oven for about 12-15 minutes until almost fully set, checking for an internal temperature of 160°F.

Remove the pan from the oven and sprinkle 4 oz of shredded reduced fat sharp cheddar cheese on top.

Return the pan to the oven and bake for an additional 2 minutes to melt the cheese and finish cooking the eggs.

Let the sheet pan eggs cool for a few minutes before slicing.

Cut the baked eggs into ninths or desired serving size.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens