Make-Ahead Breakfast Hack: How to Make Sheet Pan Eggs

True story: We are ALL about make-ahead meals here at B+C. If you’re cooking for a crowd, they’re an easy way to keep your get-togethers fun and stress-free. Our newest favorite? Sheet pan eggs! Read on to see how to make ’em for your next brunch party or busy work week.

Ingredients:

— 12 eggs

— 1/4 cup whole milk

— salt and pepper, to taste

— 1 cup zucchini, chopped and sauteed in olive oil (we used leftovers!)

— 1 cup cherry tomatoes, sliced

— 5-6 pieces of prosciutto, crisped

— 1/3 cup kalamata olives, sliced

— 1-2 Tablespoons chopped oregano, thyme and parsley

— 1/2 cup feta cheese

— toast, for serving

Instructions:

1. Preheat oven to 300 degrees Fahrenheit. Coat a sheet pan with cooking spray. In a large bowl, whisk together eggs, milk, salt and pepper.

2. Add zucchini, tomatoes, prosciutto, olives and herbs to the egg mixture. Stir to combine. Pour egg mixture onto baking sheet. Top with feta cheese. Bake for 20-25 minutes, until set.

3. Remove eggs from the oven and cut into squares. Serve on toast with a sprinkle of fresh herbs and sea salt. Enjoy!

Preheat oven to 300 degrees Fahrenheit. Coat a sheet pan with cooking spray. In a large bowl, whisk together eggs, milk, salt and pepper.

Add zucchini, tomatoes, prosciutto, olives and herbs to the egg mixture. Stir to combine. Pour egg mixture onto baking sheet. Top with feta cheese. Bake for 20-25 minutes, until set.

Pour egg mixture onto baking sheet. Top with feta cheese.

Bake for 20-25 minutes, until set.

How gorgeous is that?!

Cut your sheet pan eggs into squares. Serve on toast with a sprinkle of fresh herbs and sea salt.

The perfect make-ahead breakfast or brunch for a crowd!

You could also pack these babies up for on-the-go snacking.

What are your favorite make-ahead recipes? Let us know on Twitter!