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A sheet pan filled with scrambled eggs, bell peppers, onions, sausage, and cheddar cheese

Scrambled Sheet Pan Eggs

A simple and delicious breakfast recipe made with eggs, milk, bell peppers, onions, sausage, and cheddar cheese, all cooked to perfection on a sheet pan.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6 servings
Calories: 250
Ingredients Method

Ingredients
  

Main Ingredients
  • 6 large eggs
  • 1/2 cup (120 ml) whole milk
  • 1/2 tsp (2 g) salt
  • 1/4 tsp (1 g) black pepper
  • 2 tbsp (30 g) unsalted butter melted
  • 1 cup (115 g) diced bell peppers
  • 1 cup (115 g) diced onions
  • 2 cups (200 g) diced cooked sausage
  • 1 cup (115 g) shredded cheddar cheese
  • 1/2 cup (55 g) chopped fresh chives

Method
 

Instructions
  1. Preheat oven to 400°F (200°C).
  2. Crack eggs into a bowl and whisk them together with a fork until the whites and yolks are fully incorporated.
  3. Add a pinch of salt and mix well to combine.
  4. Pour the egg mixture onto a sheet pan lined with parchment paper.
  5. Bake for 10-12 minutes, or until the edges start to set.
  6. Remove the sheet pan from the oven and use a spatula to gently scramble the eggs towards the center of the pan.
  7. Return the sheet pan to the oven and bake for an additional 2-3 minutes, or until the eggs are cooked through and there is no more liquid egg visible.
  8. Remove the sheet pan from the oven and let the scrambled eggs cool for a minute or two before serving.