Sheet Pan Egg Breakfast
Soft and creamy eggs with crisp bell peppers and melted cheese.
Makes
Serving size
Ingredients
4 large eggs
2 slices precooked, thick sliced bacon, chopped (used Hormel® Black Label)
¼ cup red bell pepper, diced
½ cup no salt added canned mushrooms, diced (Giorgio® recommended)
¼ teaspoon pepper
⅛ teaspoon sea (kosher) salt
½ cup shredded cheddar cheese, divided
2 tablespoons fresh parsley, chopped
Instructions
1. Preheat oven to 350°F.
2. Line a small rectangular baking sheet with parchment and grease well. Make sure there is enough parchment hanging over the ends to grip onto.
3. In a bowl, whisk eggs, bacon, bell pepper, mushrooms, pepper, salt, and half of the cheese.
4. Pour into the pan and bake 12 to 16 minutes or until eggs are set but still look a little moist.
5. Allow to cool for 2 minutes, then cut into 4 equal pieces.
6. Gripping one edge, slowly lift and roll half of the eggs toward the center. Move to plates. Gripping the other edge, lift and roll the remaining eggs to the center. Move to plates.
7. Serve each piece topped with 1 tablespoon of the remaining cheese and sprinkle with ½ tablespoon each of parsley.
8. If desired, serve in a sandwich or over ⅓ cup of hash browns (100% potatoes; not included in nutrient analysis).
Cooking Tip
If serving over hash browns, make sure they are 100% potatoes with nothing added (Mr. Dell® brand recommended)
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