Sweet Peas and Saffron · by Annie★ 5.0 (6)
Sheet Pan Eggs Recipe (Big Batch for a Crowd)
NUTRITION · PER SERVING30M COOK
CAL 9%·PRO 28%
CARBS 4G9% OF CAL
1G FIBER2G OTHER1G TOTAL SUGAR
FAT 12G60% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Scrambled eggs baked on a sheet pan with cheese, bacon, and vegetables for easy breakfast for a crowd. Customize toppings and serve straight from the pan.
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View the full recipe on Sweet Peas and Saffron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 18 large eggs
- 3/4 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups vegetables (such as bell peppers & mushrooms; finely chopped; see note 1)
- 1/2 cup bacon (cooked, cooled & chopped)
- 1 cup cheese (shredded)
At a glance
PER SERVING · TIME 30M
CAL 9%·PRO 28%
CARBS 4G9% OF CAL
1G FIBER2G OTHER1G TOTAL SUGAR
FAT 12G60% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 334mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 166mg
- Calcium
- 123mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 334MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.