This sheet pan frittata is an easy baked egg recipe designed for serving a crowd or meal prepping breakfast. It combines eggs, Cabot cheddar, and simple add-ins in a sheet pan format that is easier to portion than a traditional skillet frittata.
Ingredients
- 12 eggs
- 1 cup whole milk
8 ounces Cabot Seriously Sharp Shredded Cheddar Cheese, (about 2 cups), or hand grated cheese bar
- 2 Roma tomatoes, diced
- 1 yellow onion, diced
- ¾ cup roasted red peppers from a jar, roughly diced
- 3 tablespoons Extra virgin olive oil
- Salt and pepper to taste
- Optional add-ins: sausage, pre-cooked bacon, fresh herbs to top (basil or chives work well)
Directions
-
PREHEAT oven to 425°F.
-
LINE a small sheet pan with parchment paper and add the diced onions and tomatoes. Drizzle with olive oil and salt and pepper. Roast until soft, 10-15 minutes. Remove from oven and set aside.
-
REDUCE oven temperature to 375°F.
- SPRAY a half sheet pan (about 13 x 18) generously with non-stick spray.
- WHISK together the eggs and milk in a large bowl. Add salt and pepper to taste.
- ARRANGE the roasted tomatoes, onions and peppers evenly on the sheet pan. Pour the egg and milk mixture over them.
-
TOP with the shredded cheese and bake 22 – 25 minutes until golden brown and the eggs are set.
- TOP with optional herbs and serve hot!
Recipe Note
This easy baked egg frittata recipe is great using any of your favorite seasonal roasted veggies like asparagus, broccoli, or peppers.
Explore other breakfast and brunch recipes from Cabot's collection.
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This sheet pan frittata is an easy baked egg recipe designed for serving a crowd or meal prepping breakfast. It combines eggs, Cabot cheddar, and simple add-ins in a sheet pan format that is easier to portion than a traditional skillet frittata.
Directions
-
PREHEAT oven to 425°F.
-
LINE a small sheet pan with parchment paper and add the diced onions and tomatoes. Drizzle with olive oil and salt and pepper. Roast until soft, 10-15 minutes. Remove from oven and set aside.
-
REDUCE oven temperature to 375°F.
- SPRAY a half sheet pan (about 13 x 18) generously with non-stick spray.
- WHISK together the eggs and milk in a large bowl. Add salt and pepper to taste.
- ARRANGE the roasted tomatoes, onions and peppers evenly on the sheet pan. Pour the egg and milk mixture over them.
-
TOP with the shredded cheese and bake 22 – 25 minutes until golden brown and the eggs are set.
- TOP with optional herbs and serve hot!
