I learned to make these when I was trying to find high protein breakfasts for our teenage son. He’s allergic to oatmeal, so overnight oats with protein added is not really an option for him. Often he’d have muffins but I found these did not keep him satisfied for very long. Having these premade and ready for him to get out of the freezer and simply warm really made mornings easier. Now that he works outside the home daily, I try to keep these in the freezer for him to use anytime he wants one or two. I will use leftover veggies, meat, and cheese to use up bits of things we have leftover or that the garden is producing particularly well. You can also use frozen veggies in this like frozen onions, peppers and kale or spinach. It always turns out great. For the milk, you can add milk, substitute milk products, sour cream, plain yogurt, or just water. We like sour cream or plain yogurt because we almost always have those on hand.
Interested in the Bosch Mixer: https://nutrimill.com/malia
Vegaline Cooking Spray: https://amzn.to/3VO1il8
Sheet Pan Eggs
Equipment
- 1 Sheet Pan
- 1 oven
- 1 bosch misxer
Ingredients
- 18 eggs
- 2 cups chopped veggies
- 1 cup cheese (optional)
- 1/3 cup milk
- cooking spray
- salt, pepper and garlic powder to taste
Instructions
- Chop veggies (use fresh or leftovers
- crack eggs
- shred cheese
- spray the pan with a non-stick cooking spray or butter
- spread the chopped veggies over the plan for even distribution
- Combine remaining ingredients
- Pour egg mixture over veggies in pan and be sure they are covered.
- Bake in oven 350 degrees until baked through and not jiggly
- Allow to cool enough that when you slice it, they slice evenly
- if freezing, cool completely before putting into bag, seperating by using freezer or wax paper for easy removal
Notes
