This Sheet Pan Scrambled Eggs recipe was created as part of a sponsored post for Collective Bias and Horizon. The recipe and all opinions are mine alone.
Please tell me I am not the only one who is not ready for the lazy days of summer to end! I have enjoyed leisurely mornings with my kids and the slower pace of summer. While I am looking forward to cooler weather, I am not looking forward to a full calendar of activities.
Shopping for school supplies is fun, but I know that after a week I will be thoroughly tired of trying to locate all of those supplies, get them rounded up, and in the right backpack!
While we were picking up school supplies, we decided to buy the items I would need to make sheet pan eggs and vanilla steamers, so we picked up some Horizon Organic Milk, Eggs, and Shredded Cheese. Just because we will have less time in the mornings doesn’t mean I can’t still make them enjoyable. Choosing milk that supports brain health seems particularly relevant while picking up school supplies!
Two of my children are night owls like me and like to sleep in as late as possible in the morning. That means that they don’t have a lot of time for getting dressed, organizing their stuff, or eating breakfast. However, also like me, those two children do better throughout the day if they start their morning with protein. I need to not only have quick breakfasts for those two, but I need quick breakfasts that are also a good source of protein. That is why Horizon® Organic Milk and Eggs are breakfast staples.
Make-Ahead Eggs
Mornings are extremely busy and I am not a morning person, so I am all about make-ahead breakfasts and lunches. Make-ahead meals mean my kids get a wholesome breakfast and lunch made from scratch even on the craziest of days.
These baking sheet pan eggs are easy to make. I actually think they are easier to make than traditional scrambled eggs. No worry about turning the eggs or over-stirring them. You just pour the scrambled egg mixture on a baking sheet and let them bake.
Sheet Pan Scrambled Eggs Recipe
Any dish is better with a sprinkle of organic goodness! Horizon Organic Shredded Cheddar cheese makes a flavorful addition to this egg recipe.
Ingredients:
- 12 Horizon Organic Eggs
- 1/2 cup Horizon Organic Milk
- 1 cup Horizon Shredded Cheddar Cheese
- 4 green onions, thinly sliced
- 1 tablespoon dried parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon coarse ground pepper
Directions:
1. Preheat oven to 350 degrees. Grease a 15 x 10 baking sheet, then line it with a piece of parchment paper.
2. Add the eggs to a medium bowl. Beat the eggs until they are a pale yellow color.
3. Add the milk, cheese, onion, parsley, salt, and pepper to the eggs.
4. Pour the egg mixture into the baking sheet.
5. Bake the eggs at 350 for 20 minutes or until the eggs are cooked through and the sides just begin to brown and start to pull away from the edges of the pan.
6. Let the eggs sit for a couple minutes. Then use a knife or pizza cutter to cut the eggs into squares.
The baked eggs can be eaten immediately after being baked, stored and reheated later, or they can be used to create easy breakfast sandwiches for the days when you need a “grab and go” breakfast.
How to Make Sheet Pan Egg Breakfast Sandwiches:
Ingredients:
- 1 pan of sheet pan scrambled eggs, cut into 12 squares
- 12 English Muffins, cut in half
- 12 slices Horizon Organic American cheese
Directions:
- Place the two halves of the English muffin, cut side up.
- Place the slice of cheese on the top portion of the muffin. Place the egg on the bottom portion of the muffin. Flip the cheese side on top of the egg.
- Serve or store in the refrigerator or freezer for later.
Sheet Pan Eggs Storage Tips:
Place the slices of the scrambled egg between parchment paper to keep them from sticking. Store them in a sealed container in the refrigerator for 3 days. To freeze, wrap each egg square individually and freeze for up to a month.
Sheet Pan Egg Reheating Tips:
To reheat a thawed square of sheet pan scrambled eggs, unwrap it and place it on a plate, and microwave on high for 20 – 30 seconds.
To reheat a frozen square of sheet pan eggs, unwrap it and place in on a dish, and microwave it at 50% power for 1 minute to 1 minute 30 seconds.
Connecting over Breakfast
Since I don’t have to make breakfast from scratch each morning, I have a little extra time to actually connect with my youngest son. I make a cup of coffee for myself and a Vanilla Steamer for my son. I sit down with my him and we sip our hot beverages and chat about the day’s schedule, life’s mysteries…or most probably Minecraft.
My son enjoys the creamy goodness of Horizon Organic Milk and I appreciate that he is drinking milk from cows raised on farms that follow sustainable organic practices.
A vanilla steamer also makes a delicious afternoon snack! Since a warm beverage requires slow sipping, it gives my son a chance to wind down and chat with me.
Printable Recipe for Sheet Pan Scrambled Eggs
- 12 Horizon Organic Eggs
- ½ cup Horizon Organic Milk
- 1 cup Horizon Shredded Cheddar Cheese
- 4 green onions, thinly sliced
- 1 tablespoon dried parsley
- 1 teaspoon garlic powder
- ½ teaspoon seasoned salt
- ½ teaspoon coarse ground pepper
- Preheat oven to 350 degrees. Grease a 15x10 baking sheet, then line it with a piece of parchment paper.
- Add the eggs to a medium bowl. Beat the eggs until they are a pale yellow color.
- Add the milk, cheese, onion, parsley, salt, and pepper to the eggs.
- Pour the egg mixture into the baking sheet.
- Bake the eggs at 350 for 20 minutes or until the eggs are cooked through and starting to separate from the edges of the pan.
- Let the eggs sit for a couple minutes. Then use a knife or pizza cutter to cut the eggs into squares.
More Make-Ahead Breakfast Recipes
Cajun Egg Croissant Sandwiches
Many of the recipes in Prep-Ahead Breakfasts and Lunches make a large number of servings, like the breakfast sandwiches which make 12 hearty servings, meaning that you can make just 2 or 3 breakfast recipes on the weekend and feed your family breakfast all week long.
Charissa says
I make this regularly and my husband loves it. It’s beautiful and tasty! The only change I make is to add some sliced grape tomatoes and to bake it in a 9×13 to avoid spillage. It’s awesome! Thanks for the wonderful recipe!! xoxo
MKS says
I’ve now made this recipe several times & it fits well into our routine. I do have a question though. What brand & type of pan do you use? The first time I used my jelly roll plan. First problem was that I almost slopped the eggs over the rim getting it into the oven. Next problem is that the pan did not lay evenly (warped) and the layer of eggs was very uneven. Still tasted great. I started using my 10X15 glass baking dish. It was a thicker layer, but worked out fine until I shattered the pan last week. So, I’m thinking I won’t replace it with glass, but not sure what the best option would be. What is your advice? Thanks!
Andie says
I love this idea! Especially the pre-made breakfast sandwiches. Would I follow the same directions of reheating the sandwich from frozen as you suggest for just the eggs, or would it be different because of the english muffin?
Alea Milham says
I would suggest thawing the sandwich overnight in the refrigerator. If that is not an option, I would add 15 seconds at a time when defrosting in the microwave until the entire sandwich is thawed.