Sunday, June 23, 2024
HomeHealthy EatingPan Eggs - Lexi's Clean Kitchen

Pan Eggs – Lexi's Clean Kitchen


These pan egg The dream of preparing breakfast comes true! Combine them with your favorite veggies, cheese, and breakfast meats for a hearty egg omelet.

Enjoy as is, with your favorite breakfast side, meal prep, or made into frozen breakfast sandwiches!

Overhead are squares of vegetable frittata on a white plate.

Sheet Pan Breakfast Frittata

These sheet pan eggs have to be one of my favorite new ways to make eggs for breakfast! My family loves all the different variations and it couldn’t be easier to prepare.

This recipe is essentially a frittata baked on a pan with any vegetables, meats, and/or cheeses.

The eggs are baked into thinner slices compared to a classic frittata, making it perfect for serving a crowd or meal prep.

Cut the breakfast frittata into cubes and place them in an airtight container or add them to frozen breakfast sandwiches (highly recommended!).

Required raw materials

  • Egg – You will need 12 large eggs to fill the entire pan.
  • milk – I used non-dairy milk, but any milk will work.
  • spices – We add simple, versatile flavors including salt, black pepper and garlic powder or granules.
  • cheese – cheese is completely Optional, but always a delicious addition! Try baking eggs with cheddar, mozzarella, feta or goat cheese, really – you name it.
  • meat/vegetables – You can use any combination of meats and veggies you like!Try cooking and crushing bacondice Ham, breakfast sausage, sliced ​​onions, broccoli, spinach, grape tomatoes, bell peppers, mushrooms, the list goes on. No matter what you use, you'll need 3 cups total. See instructions for precooking!

Vegan tips!

Make sure the vegetables are pre-cooked before adding them to the egg mixture. This helps remove excess moisture so you don't end up with a watery frittata. The only vegetable you don’t want to pre-cook is spinach!

Top vegetable frittata ingredients.Top vegetable frittata ingredients.

How to Make Frittata on a Sheet Pan (It's Easy!)

  1. Make the egg mixture: In a large bowl, whisk together eggs, milk, garlic granules, salt, and pepper. Pre-cook your choice of meats and vegetables, cut into small pieces and mix with eggs.
  2. bake: catch one bordered Grease a baking sheet and line with parchment paper, making sure to squeeze out any air bubbles. Add a layer of cooking spray to the parchment paper and pour the egg mixture into the baking dish. Bake at 350°F until a knife inserted into center comes out clean.
  3. Cool and serve as desired: Once the eggs are set and slightly fluffy, remove from the oven and allow to cool for a few minutes before slicing and serving, storing, or making into frozen breakfast sandwiches.

Making breakfast sandwiches?

These sheet pan eggs are perfect when cubed and layered into my favorite frozen breakfast sandwiches. If you're making a sandwich, here are a few options for meat and cheese:

  • Add them directly to baked eggs Then it's time to go get a sandwich. This will allow you to make greater progress in meal prep.
  • Skip the cheese and meat in the vegetable frittata; Add them individually to your sandwich later! This allows everyone you serve to customize their sandwich with their own meats and cheeses.

Which pan is best for frittata?

Although it depends on the recipe and the amount of eggs you're cooking, this recipe calls for a quarter pan (13x9x1). This creates a slice that's perfect for eating on its own, but is just the right size and thickness to add to a breakfast sandwich!

What temperature do you bake eggs at?

I find 350°F is the perfect temperature for these pan eggs. The temperature is hot enough that the eggs get nice and fluffy, but not so hot that the tops and edges burn before the center is cooked.

How to make a frittata less rubbery?

Don't overcook it! The main reason eggs are rubbery is simply that they've been cooked too long. Be sure to check the frittata early to avoid overcooking it.

How do you know when eggs are in the oven?

This sheet pan breakfast frittata takes about 20 minutes in the oven, but the total time may depend on your specific oven. To check for doneness, shake the pan slightly. If the center is still unstable, then they still need a little time.

Alternatively, insert the knife into the very center of the egg. If the results are clean, then they're good to go!

Pan eggs are sliced ​​in the pan from above.Pan eggs are sliced ​​in the pan from above.

Food recommendations

As I mentioned, I love meal prepping and used this breakfast frittata to make my freezer breakfast sandwiches! This is the perfect way to make a delicious hearty breakfast ready to serve on busy mornings. Check out the post here for more details!

If you serve the frittata on its own rather than as a sandwich, it's delicious with any of your favorite foods breakfast recipe:

Tips and Notes

  • Grease, score, then grease again. Before adding the eggs to the pan, I recommend greasing them well with avocado or olive oil and lining them securely with parchment paper, then greasing them with a layer of cooking spray. These extra steps are well worth it as they come away easily from the pan after baking.
  • Pre-cook the vegetables. Vegetables release moisture as they cook. Neglecting to precook the vegetables may result in a watery frittata. Can be fried or baked!
  • Move carefully. Be very careful when transferring the pan with eggs to the oven. It's easy to spill runny eggs over the edges if you're not careful.

How to store

To store leftover breakfast frittata, cool completely and store in the refrigerator for up to 5 days, or in the refrigerator if keeping longer. To prevent sticking, be sure to separate the layers with parchment paper.

To reheat, heat in the oven, on the stove over low heat, or in the microwave!

More Egg Meal Prep Recipes You'll Love

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Hold him down!
Overhead are squares of vegetable frittata on a white plate.Overhead are squares of vegetable frittata on a white plate.
  • 12 Egg
  • 1/2 cup milk I use non-dairy
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon Black pepper
  • 1/4 teaspoon garlic powder or granules
  • 1/2-1 cup cheese Elective
  • 3 cup Vegetables/cooked breakfast meat your choice! (see notes)
  • Heat oven to 350°F. Grease a quarter rimmed pan (13 x 9 x 1 inch) with avocado or olive oil (don't forget the sides). Next, line with parchment paper and press out any air bubbles. Spray again with cooking spray (I use avocado oil spray, no added ingredients).

  • In a large bowl, whisk together eggs, milk, garlic granules, salt, and pepper.

  • If adding vegetables or breakfast meat, pre-cook the meat and roast the vegetables, then mix all the chopped ingredients into the egg mixture and stir until combined.

  • Pour mixture into prepared baking dish and carefully transfer to oven.

  • Bake for 15 minutes, or until the eggs are slightly fluffy and set (15-20 minutes, depending on your oven!). Remove from oven and serve with any other toppings you like. A knife inserted into the center should come out clean. Let sit to cool before slicing and serving.

  • Breakfast meats. You can use any combination of meats and veggies you like!Try cooking and crushing bacondiced ham or breakfast sausage.
  • Vegan tips! I like to use sliced ​​onions, broccoli, spinach, grape tomatoes, bell peppers, mushrooms, the list goes on. No matter what you use, you'll need 3 cups total. Make sure the vegetables are pre-cooked before adding them to the egg mixture. This helps remove excess moisture so you don't end up with a watery frittata. The only vegetable you don’t want to pre-cook is spinach!
  • Grease, score, then grease again. Before adding the eggs to the pan, I recommend greasing them well with avocado or olive oil and lining them securely with parchment paper, then greasing them with a layer of cooking spray. These extra steps are well worth it as they come away easily from the pan after baking.
  • Move carefully. Be very careful when transferring the pan with eggs to the oven. It's easy to spill runny eggs over the edges if you're not careful.

Serve: 1piece



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