Bacon and Kale Sheet-Pan Eggs
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 a big, bold flavour to these frittata-like squares.
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
Directions
Step 1
Preheat oven to 350°F. Generously coat a large-rimmed baking sheet with cooking spray.
Step 2
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.
Step 3
Bake until just set, 20 to 25 minutes. Cut into 9 slices.
Tips
To make ahead: Wrap individual pieces in plastic wrap or layer them between parchment paper in a sealed container.
Refrigerate for up to 3 days or freeze for up to 3 months. To reheat, remove the plastic, wrap it in a paper towel and microwave on High for 30 to 60 seconds.
Nutrition Facts
Serving Size: 1 slice
Per Serving: 218 calories; fat 14g; cholesterol 387mg; sodium 548mg; carbohydrates 5g; protein 16g; sugars 1g; saturated fat 5g.