Spend with Pennies · by Holly Nilsson★ 5.0 (26)
Sheet Pan Eggs
NUTRITION · PER SERVING30M COOK
CAL 12%·PRO 35%
CARBS 3G6% OF CAL
1G FIBER0G ADDED1G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 16G62% OF CAL
6G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Eggs scrambled with bacon, vegetables, and cheddar cheese baked on a sheet pan for a crowd. An efficient breakfast or brunch option for feeding many people at once.
mainamericanegg disheggspork🍪 sheet pan🔥 ovengluten free
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 4 slices cooked bacon (roughly chopped)
- 18 large eggs
- ¼ cup whole milk
- ½ teaspoon salt (more to taste)
- ½ teaspoon black pepper
- 2 cups thinly sliced vegetables (see notes)
- 1 cup shredded cheddar cheese
- 1 green onion (thinly sliced, optional )
At a glance
PER SERVING · TIME 30M
CAL 12%·PRO 35%
CARBS 3G6% OF CAL
1G FIBER0G ADDED1G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 16G62% OF CAL
6G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 25m
- Sodium
- 438mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 249mg
- Calcium
- 149mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 438MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.