American
👍 Beginner Friendly
1h 5measy
AmericanBreakfast
Recipe Story
origins & traditionsThis innovative sheet pan scrambled egg recipe revolutionizes morning cooking by baking eggs in the oven instead of the traditional stovetop method. The result is perfectly cooked, fluffy eggs with tender chunks of savory ham and sweet bell peppers throughout. The beauty of this recipe lies in its simplicity and efficiency - you can prepare a large batch all at once, making it ideal for family gatherings, brunch entertaining, or meal prep for the week ahead. The eggs come out evenly cooked with a custard-like texture, and the ham adds a smoky, salty element while the peppers provide freshness and color. This hands-off approach means you can focus on other breakfast items or simply enjoy your morning coffee while the oven does the work. The technique ensures consistent results every time, eliminating the risk of overcooked or rubbery eggs.
Instructions
step by step0/9 done
Preheat your oven to 350°F and prepare a sheet pan by greasing it generously with butter or lining it with parchment paper.
In a large mixing bowl, crack the eggs and add milk, salt, and black pepper. Whisk vigorously until the mixture is completely uniform and slightly frothy, about 2 minutes.
Dice the ham into small cubes approximately 1/4 inch in size. Wash and dice the bell peppers, removing all seeds and white membranes.
Add the diced ham and bell peppers to the egg mixture and stir gently to distribute evenly.
Pour the egg mixture onto the prepared sheet pan, spreading it into an even layer that reaches the edges.
Carefully transfer the sheet pan to the preheated oven, placing it on the center rack.
Bake for 15-18 minutes, checking at the 15-minute mark. The eggs are done when they are set in the center and lightly golden around the edges.
Remove from the oven and let rest for 2 minutes before cutting into squares or scooping onto plates.
Serve immediately while hot, garnishing with fresh parsley if desired.
Sheet Pan Scrambled Eggs with Ham and Peppers
4.3 (31)
A convenient sheet pan method for preparing fluffy scrambled eggs loaded with diced ham and colorful peppers. Perfect for feeding a crowd without standing over the stove stirring constantly.
easy
28 min
6 servings
Ingredients
0 of 8 checked
Main Ingredients
- 12 pieces eggs, beaten
- 1/2 cups milk
- 200 grams ham, diced into small cubes
- 2 pieces bell-peppers, diced
- 2 tablespoons butter, for greasing pan
Seasonings
- 1 teaspoons salt
- 1/2 teaspoons black-pepper, freshly ground
Garnish
- 2 tablespoons parsley, fresh, chopped (optional)
Chef Tips
expert advice•For extra fluffy eggs, add an extra tablespoon of milk per egg.
•You can customize this recipe with your favorite mix-ins such as diced onions, mushrooms, or different types of cheese.
•If you prefer spicier eggs, add a pinch of cayenne pepper or diced jalapeños.
•The eggs can be slightly underdone when you remove them from the oven as they will continue cooking from residual heat.
•For meal prep, cut into individual portions and store in containers - they reheat beautifully.
•This technique works equally well with egg whites only for a lighter version, though you may need to reduce the cooking time slightly.
•Fresh herbs like chives or dill can be stirred in after baking for a burst of flavor.
