By: Jacob Dickey
This time of year, the Sheet Pan can be the magical tool to get your whole family fed in a short period of time, or to meal prep for the next several days. This breakfast recipe is one that can be prepped for the whole family and can last a few days for a fast and easy on-the-go breakfast recipe. Plus, you can use your garden produce like peppers in it, and it’s entirely customizable to your liking!
INGREDIENTS:
12 large eggs
1 cup milk
1 cup heavy cream
1 tsp. dry mustard
1 tsp. kosher salt
1/2 tsp. pepper
2 cups potatoes, peeled and diced
1 cup green bell pepper, finely chopped
1 1/2 cups ham, finely diced
2/3 cup green onions, finely sliced
2 cups shredded cheddar cheese
DIRECTIONS:
- Preheat oven to 350 degrees. Spray the bottom and sides of a 15x10x1-inch sheet pan.
- In a large bowl, placed the diced potatoes in a pan and toss in oil. Add your favorite seasonings. I like paprika, garlic and salt in mine. Toss and pour onto your coated sheet pan and spread them out. Place the potatoes into the oven and cook for 15-20 minutes.
- While your potatoes are cooking, in a large bowl, beat eggs, milk, heavy cream, dry mustard, salt and pepper with a whisk. Set aside.
- Remove your pan with the fork tender potatoes and add your ham, peppers and onion to the pan. Once you have your ingredients in, you can top with cheese, or wait until about 5 to 10 minutes before you pull the pan to add it.
- Carefully and evenly pour the egg mixture over the top. If you have any space for more ham, peppers and onions, add those to the pan after the egg mixture is in. Bake 25-30 minutes or until a knife inserted in the center comes out clean.
- Remove from the oven and let stand for 5 minutes before cutting into squares and serving.
TIPS, TRICKS & IDEAS:
- You can use any ingredients you want, so long as those ingredients are good in the oven. Use tomatoes, garlic and onion for a California spin (but omit the avocado), change the meat type to bacon or sausage (as long as it is cooked), or add other of your favorite egg and omelet toppings.
- I tend to add the cheese about 10 minutes before so it’s melty and gooey on top, but you can add it first thing when you put it in the oven.
- Make sure your pan has a lip of about 1″ on the sides. Any taller and it can get a little more difficult to cut. A cookie sheet with no sides obviously won’t work as the egg will just spill everywhere.
- Always cook potatoes ahead of time like the directions to make sure they aren’t crunchy in the dish.
- Use this oil sprayer to get oil without the fillers and extra gunk in the store bought cans. It’s one of my favorite things to use. We add in olive oil and use it in place of non-stick cooking spray.
