Sheet Pan Eggs (Edit recipe)

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The viral Sheet Pan Eggs you’ve seen all over your feed — and yes, they live up to the hype. Whisk, bake, slice, and stack — breakfast done for the week. Perfect for anyone tracking macros or just trying to eat balanced without effort.

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PREP TIME

5 minutes

COOK TIME

30 minutes

INGREDIENTS

8

Serves: 4

Ingredients

6 whole Eggs
2 cup Egg Whites
1 cup Fat-Free Ultra Filtered Milk - Fairlife
110 grams Cottage Cheese, blendded
1 cup Cheddar Cheese, I used Kraft Fat Free Cheddar Cheese
1 cup Baby Spinach, chopped
0.5 cup Bell Pepper and Onion Blend, Frozen, any vegetables you prefer
2 cloves Garlic

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375
Mix all ingredients together
Add salt & pepper
Spray sheet pan with oil
Pour egg mixture into pan
Bake at for 20-25 minutes
I used one of my drinking glasses to cut them into rounds that can fit into English muffins, bagels, bagel things but you can cut them into squares too.

Notes

Have fun with this! Add your favorite veggies and/or proteins! Then top with cheese when ready to eat and stack up between your favorite slices of bread!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	383
Fat:	17 g
Carbohydrates:	5 g
Protein:	38 g
Cholesterol:	69 g
Sodium:	638 mg
Fiber:	0 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.