Sheet Pan Eggs
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 78
- Total Fat
- 5
- Saturated Fat
- 2
- Carbohydrates
- 0
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 6
- Cholesterol
- 186
- Sodium
- 118
- Total: 20 min
- Active: 10 min
Ingredients
Olive oil, for the pan
12 large eggs
Kosher salt and freshly ground black pepper
Directions
- Preheat the oven to 425 degrees F. Generously coat a quarter-sheet pan with oil and place in the oven to heat for 15 minutes.
- Crack the eggs carefully into a pitcher. Remove the sheet pan from the oven and, working quickly, gently pour the eggs into the pan. Sprinkle with salt and pepper and carefully return to the oven. Bake until the egg whites are just set but the yolks are still runny, about 5 minutes, or to the desired degree of doneness.