Name: Bacon & Kale Sheet-Pan Eggs
Total time: 35 min
Ingredients: 18 large eggs; ¼ cup reduced-fat milk; ½ teaspoon salt; ½ teaspoon ground pepper; 1 cup chopped kale; ½ cup chopped rinsed roasted red peppers; ¾ cup crumbled feta cheese; 3 slices bacon, cooked and crumbled; 1 tablespoon za'atar seasoning

Our trick for making a big batch of eggs? Get out your sheet pan. With this simple recipe, you can easily meal-prep breakfast for the week. Serve them 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 & Kale Sheet-Pan Eggs

eggs

milk

salt

½ teaspoon ground pepper

kale

½ cup chopped rinsed roasted red peppers

feta cheese

bacon,

za'atar seasoning

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


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.


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


Bacon & Kale Sheet-Pan Eggs

Total: 35 minutes

Author : Devon O'Brien

Ingredients

Instructions

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