Sheet Pan Eggs with Fall Veggies Recipe

Sheet Pan Eggs with Fall Veggies

This will likely become one of your go-to’s for a fast and simple way to eat breakfast. I love any combo and especially this one with all the fall veggies in the Trader Joe’s Holiday Hash Mix. Here’s my original recipe for sheet pan eggs.

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Sheet Pan Eggs with Fall Veggies 🍁

Ingredients:

• 10 eggs 

• ½ container of cottage cheese, blended until smooth

• Trader Joe’s Holiday Hash Mixed Veggies

• olive oil

• salt & pepper

Instructions:

1. Prep the oven and pan

   • Preheat oven to 400°F (200°C).

   • Line a sheet pan with parchment paper or lightly grease with olive oil.

2. Season the Holiday Hash

   • Spread the Holiday Hash evenly across the sheet pan.

   • Drizzle with olive oil, season with salt and pepper, and toss gently to coat.

3. Roast the veggies

   • Roast for 15 to 20 minutes, stirring halfway through, until the vegetables are just starting to brown and soften.

4. Blend the cottage cheese and eggs

   • Use an immersion blender to blend the cottage cheese until smooth.

   • Add the eggs directly into the blended cottage cheese, then immersion blend until fully combined and smooth.

   • Season with salt and black pepper.

5. Add eggs to veggies

   • Remove the sheet pan from the oven.

   • Pour the egg mixture evenly over the roasted veggies, tilting the pan gently so it spreads.

6. Bake the sheet pan eggs

   • Return to the oven and bake for 15 to 18 minutes, until eggs are set in the center.

   • Avoid overbaking so the eggs stay tender.

7. Cool and slice

   • Let cool for 5 minutes.

   • Slice into squares or rectangles for serving or storing.