The Trick for Making a Big Batch of Eggs? Get out Your Sheet Pan

This is the perfect meal prep for a week’s worth of breakfast.

Cut servings into frittata-like squares. (Casey Barber/Good Food Stories LLC/TCA) FILENAME:

With this simple sheet pan recipe, you can easily meal-prep breakfast for the week. Serve the eggs as is or in a sandwich. A sprinkling of za’atar—a Middle Eastern spice blend that’s a mix of thyme, sumac, salt, sesame seeds, and sometimes other herbs—adds big, bold flavor to these frittata-like squares.

Bacon and Kale Sheet-Pan Eggs

Serves 9

Active Time: 10 minutes

Total Time: 35 minutes

• 18 large eggs
• 1/4 cup reduced-fat milk
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 cup chopped kale
• 1/2 cup chopped rinsed roasted red peppers
• 3/4 cup crumbled feta cheese
• 3 slices bacon, cooked and crumbled
• 1 tablespoon za'atar seasoning

1. Preheat oven to 350 degrees F. Generously coat a large rimmed baking sheet with cooking spray.

2. Whisk eggs with milk, salt and pepper. Pour the egg mixture into the prepared pan and top with kale, roasted red peppers, feta, bacon, and za'atar.

3. Bake until just set, 20 to 25 minutes. Cut into 9 slices.

To make ahead: Wrap individual pieces in plastic wrap or layer between parchment paper in a sealed container. Refrigerate for up to three days or freeze for up to three months. To reheat, remove plastic, wrap in a paper towel, and microwave on High for 30 to 60 seconds.

Recipe nutrition per serving: 218 Calories, Total Fat: 14 g, Saturated Fat: 5 g, Cholesterol: 387 mg, Carbohydrates: 5 g, Protein: 16 g, Sodium: 548 mg.

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