Dear Reader: These are extraordinary times we’re living in, and while we’ve always got an eye toward health and wellness, sometimes it’s not just about calories and fat grams. Self-care might look like an over-the-top carpet picnic in the living room, or sweet treats that aren’t normally a part of your diet. We believe that sometimes it’s OK to forego the status quo, and that’s why the Pandemic Pantry series includes some “yummy but maybe not for every day” recipes for you to try. Enjoy!
Breakfast is best when it’s easy, don’t you think? It’s always been this way. Practical breakfast options often involve cereal, fruit, or something easy to take with you like a wrap or breakfast sandwich. Maybe breakfast needs to be simple because so many of us are sleepy and on autopilot in the mornings. Or perhaps it’s that we’re always rushing out the door and don’t have a lot of bandwidth for something fancy. Whatever the reason, most of us like our breakfasts fast, easy and hearty. And with this recipe for sheet pan eggs you’ll be able to feed the whole family a hot and healthy breakfast in less than 15 minutes.
You certainly aren’t restricted to the ingredients list here, in fact the possibilities are endless in terms of what goes in your eggs; for example vegetarians can easily adapt this recipe by incorporating whatever yummy veggies they have in the crisper right now. An array of substitutions can be made for the ham too. Almost anything you have left over from dinner earlier this week will probably work great. Chicken, rib meat or steak would all be delicious. The cheese leaves plenty open for interpretation too; it certainly doesn’t have to be cheddar. A nice goat cheese or gouda would be lovely. And even the English muffins could be replaced or omitted altogether.
These sheet pan eggs are easy on every possible level. Give them a try!
Ingredients:
- 6 large eggs
- ½ cup of shredded cheddar cheese
- ¼ cup of whole milk
- ¼ cup diced ham
- ¼ cup green pepper
- 2 tablespoons chives
Instructions:
- Preheat the oven to 375 degrees. Spray half sheet pan with non stick spray.
- In a medium bowl whisk together eggs and milk for about 2 minutes until well combined.
- Pour egg mixture into half sheet pan and sprinkle with ham, peppers and chives.
- Bake in the oven for 11 minutes. Remove from the oven and add cheese to top. Bake for an additional 2 minutes until the cheese melts evenly.
- Remove from the oven. When cooled, cut into squares. Serve on toasted and buttered english muffins.
