Easy Sheet Pan Egg Bake
Perfectly Balance Your Plate
Serve with 2 cups leafy greens (with a squeeze of lemon!), and 1 slice baguette or toast.
Ingredients
1⁄2 pint cherry tomatoes
2 cups sliced mushrooms
2 tsp oil
2 cups baby spinach
8 eggs
1⁄2 cup milk, your choice
1⁄3 cup grated white cheddar cheese, or your choice
Toppings (optional): goat or feta cheese
Preparation
- Preheat oven to 375° F. Line Sheet Pan with Sheet Pan Liner. Halve or quarter tomatoes based on size. Add tomatoes, mushrooms, and oil to pan. Toss to combine. Arrange in a single layer. Roast, 5 min.
- Meanwhile, coarsely chop spinach. In a large bowl, add spinach, eggs, milk, and seasoning. Whisk to combine.
- Remove pan from oven. Carefully pour egg mixture onto pan. Using a spatula, spread egg mixture and veggies evenly in the pan. Sprinkle with cheese. Bake, 10 min, or until eggs are set and a knife or toothpick inserted in the centre comes out clean. Remove from oven and let cool, 1 min.
- Using Flipper, loosen edges. Using the edge of the flipper, cut into slices. Gently lift from liner (it helps to pull the liner slightly as you lift) and plate.
Nutritional Information
Per serving: Calories 300, Fat 18 g (Saturated 6 g, Trans 0 g), Cholesterol 500 mg, Sodium 320 mg, Carbohydrate 14 g (Fibre 3 g, Sugars 4 g), Protein 21 g.
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