Start your day off right with a convenient, filling, and delicious breakfast sandwich, all thanks to our sheet pan eggs recipe. Perfect for busy mornings, these eggs are quick and easy to prepare and can be made in bulk for a week’s worth of breakfasts.
Ingredients:
- 6 eggs
- 50g reduced-fat Mexican blend shredded cheese
- 184g Liquid Egg Whites ( 4 servings of egg whites)
- 90g Plain Nonfat Greek Yogurt
To get started, gather your ingredients: 6 eggs, 50g reduced-fat Mexican blend shredded cheese, 184g Liquid Egg Whites (4 servings of egg whites), and 90g Plain Nonfat Greek Yogurt. Preheat your oven to 400 degrees and line a sheet pan with parchment paper and nonstick spray to make cleanup a breeze.
In a large mixing bowl, season your eggs to your liking. We recommend using salt, pepper, garlic powder, onion powder, paprika, and chili powder, but feel free to get creative with other seasonings and add-ins such as salsa or different types of cheese. Mix all of your ingredients together and pour the mixture onto your lined sheet pan. Bake for 8-12 minutes, depending on your oven.
Once cooled, cut the eggs into 6 equal servings using the lines on the parchment paper as a guide. We recommend using a ¼ sheet pan for the perfect serving size. With this recipe, you’ll have enough for 6 delicious breakfast sandwiches that are sure to keep you fueled and satisfied all morning long
Macro breakdown per serving:
Calories – 122
Protein – 12.8g
Carbs 1.5g
Fats 6.8