Sheet-Pan Eggs with Peppers and Cheese Squares

Serves 6 · 10 min prep · 23 min cook

Ingredients

• 12 large eggs
• 2 bell peppers (mixed colors)
• 1 small onion
• 1 1/2 cups shredded cheddar cheese
• 1/4 cup milk
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh chives

Instructions

1. 1Preheat the oven to 375°F and lightly oil a rimmed sheet pan or line it with parchment.
2. 2Dice the bell peppers and onion into small even pieces.
3. 3Scatter the diced peppers and onion across the sheet pan and drizzle with olive oil, then toss to coat.
4. 4Roast the vegetables for 8 minutes until they begin to soften and smell sweet.
5. 5Meanwhile whisk the eggs with milk, garlic powder, smoked paprika, salt, and black pepper until fully blended.
6. 6Remove the pan from the oven, spread the vegetables into an even layer, and pour the egg mixture over them.
7. 7Sprinkle the shredded cheddar evenly across the top.
8. 8Return the pan to the oven and bake until the eggs are fully set and the cheese is melted and lightly golden at the edges, 12 to 15 minutes.
9. 9Let the pan rest for 3 minutes so the eggs firm up for clean cuts.
10. 10Slice into six equal squares, garnish with snipped chives, and serve warm straight from the pan.