Recipe: Easy Keto Sheet Pan Eggs

Breakfast in the summertime can sometimes feel rushed, and with all the summer activities going on, who has the time to slave over a hot stove making pancakes or French toast in the morning?

This super easy sheet pan eggs recipe is just the ticket to an easy, healthy breakfast or brunch packed with protein and healthy veggies to fuel your day. To save time on busy weekday mornings, make up a pan of this on the weekend, and you'll have a quick breakfast-to-go during the week.

This recipe is Keto and Paleo, and Whole30 as well if you omit the cheese. If you're not trying to follow one of these diets, you can also put a slice between 2 pieces of bread and turn it into a killer breakfast sandwich!

It's also a great way to feed a crowd fast, so it's great for guests, holidays, or just using up excess eggs if you have a lot this time of year like we do! Feel free to substitute other veggies of your choice - just be aware that if you're using "watery" vegetables like mushrooms, zucchini, tomatoes, etc., you will want to pre-cook them in a skillet first to cook off some of the moisture before adding them to the sheet pan.

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Easy Keto Sheet Pan Eggs Recipe

Makes: 12 Servings
Prep Time: 15 Min.
Cook Time: 30 Min.
Total Time: 45 Min.

Ingredients:

• 2 tablespoons avocado oil, divided
• 1 small red onion, thinly sliced
• 1 red bell pepper, diced
• 2 teaspoons salt, divided
• ¾ teaspoon freshly ground black pepper, divided
• 18 large eggs
• ¼ cup mayonnaise
• ¼ cup nutritional yeast  (OR 2 cups shredded cheese of your choice)
• 1½ teaspoons garlic powder
• 3 cups packed baby spinach
• 3 chicken apple sausage (or other cooked sausage of your choice), thinly sliced into half moons

Instructions:

• Heat oven to 400°F with the rack in the middle
• While the oven is heating up, grease a 18” x 13” rimmed sheet pan with 1 tablespoon avocado oil or avocado oil cooking spray and place a piece of parchment inside, making sure that you press it firmly into the pan. (This will keep the paper from sliding but still make the cooked eggs super easy to remove.)
  
• Toss the onion and bell pepper with 1 tablespoon avocado oil and season with ½ teaspoon salt and ¼ teaspoon black pepper.
• Pop the sheet pan in the oven and cook for 15 minutes or until onions and peppers are softened and charred in parts.
• Meanwhile, combine the eggs, mayonnaise, nutritional yeast (if using), garlic powder, 1½ teaspoons salt, and ½ teaspoon black pepper in a blender and blend on low until combined. (You can also whisk in a bowl by hand if desired.) Make sure you don’t make them too frothy.
• When the onions and pepper are done cooking, open the oven and pull out the rack with the sheet pan. (Leave the pan on the rack.) Toss the baby spinach into the hot sheet pan and stir until slightly wilted.
• Pour the egg mixture onto the rimmed baking sheet in the oven and scatter the sausage pieces evenly on top. Use a spatula to disperse the toppings evenly and to make sure the spinach is mostly submerged in the eggs. (If you are using cheese, sprinkle cheese evenly over the eggs at this point.)
• Push the rack back in, close the oven and bake the eggs for about 10 to 15 minutes, or until the eggs puff up and are just cooked through.
• Remove the pan from the oven and cool on the counter for a few minutes before cutting the eggs into 12 even pieces. Serve as is or accompanied with some fruit or a green salad - or in a sandwich.
• Leftovers may be stored in the fridge for up to 4 days, or in an airtight container in the freezer for 2-3 months. Re-heat in the microwave to serve, or enjoy cold!

I hope this recipe makes your summer breakfasts a little simpler! For pics and more recipe tips, check out the full recipe at NomNomPaleo.com.

Rose.


Recipe & Image Source:
https://nomnompaleo.com