If you’re anything like me, you are pure evil a tad unreasonable when you’re hungry. Also, when you are too hungry, you also cannot cook. And, to add insult to injury, there are so. many. barriers. to cooking in the morning. The answer, for me and (remarkably) my children, was sheet pan eggs.
Why sheet pan eggs?
You can make them in advanced. They’ll last 3 to 4 days in the fridge and up to 4 months in the freezer. And they are delicious. You can add anything you like to a sheet pan egg and have a decent meal. But my favorite breakfast is a Fisherman’s Basket. So naturally, I had to do some trials to see if this could be made into a sheet pan egg breakfast.
AND IT CAN.
Notable Notes:
- Cover the entire floor of the pan with sardines FIRST. Do NOT put the eggs in and then add sardines.
- Sardines are really important. The most important part. If there are too few sardines, this entire meal is a disappointment, and you’ll have to eat it and be reminded of how awful it is without enough sardines.
- Artichokes are meaningful, but not completely necessary. (One of my trials, the artichokes were on the counter but did not make their way to the pan before baking.)
- If you do remember the artichokes, it will be better than without the artichokes.
Parchment paper lined sheet pan with sardines and artichokes covering the complete bottom - Baby arugula alone works, but a baby arugula spinach mix works better. Arugula doesn’t shrink as much as spinach. And the shrunken spinach adds a touch of something.
- Grease your pan AND your parchment paper.
- Do NOT use wax paper instead of parchment paper. It will catch fire. Inside your oven.
- Pour the egg into the pan while it is in the oven. You COULD pour the egg and then carefully walk it over to the preheated oven and slide it in, but… just don’t do that.
Freezing and Reheating
After you’ve cut your sheet pan egg into squares, wrap them individually in wax paper sheets. Put into a freezer bag. Remove as much air as possible. Plop in the freezer.
When you are ready to eat one (or two or 5), remove from the freezer and pop them in the air fryer on 375 for 8-10 minutes. If they were not frozen, 375 for 3 minutes.
If you don’t have an air fryer, you can take them from the freezer and pop them in the microwave on high for 7 minutes. If they were not frozen, 3 minutes on high.
If you make these, let me know!
Fisherman's Sheet Pan Egg
Equipment
- 1 bowl
- 1 blender optional
- 1 11x17 sheet pan
- parchment paper
- brush
Ingredients
- oil olive or avocado
- 5 3.75 oz sardine tins
- 1 15 oz can quartered artichoke hearts
- 12 eggs
- ¼ cup heavy whipping cream milk is also ok
- salt
- 2 handfuls baby spinach arugula mix
Instructions
- Preheat the oven to 400oF.
- Pour oil on the bottom of the 11x17 sheet pan and spread along the bottom and sides with the brush.
- Add parchment paper to cover the bottom and sides of the pan with about ½ inch to an inch overhang.
- Add oil to the parchment paper and spread as before along the bottom and sides.
- Scoop the sardines from each tin with the fork and spread them along the entire bottom of the pan, leaving the oil in the tins.
- Place the artichoke hearts on top of the sardines.
- Crack as many eggs as will fit into the prep bowl.
- Pour the craked egg into the blender.
- Repeat until all 12 eggs are cracked and in the blender.
- Add ¼ cup heavy whipping cream and salt to the blender.
- Blend on low until the mixture is consistent.
- Put the spinach/arugula mix into the blender and stir so the greens are all coated in egg.
- Pull the top rack partially out of the oven and place the sheet pan onto it.
- Carefully pour the egg mixture into the pan.
- Pour the oil from the sardine tins over the eggs.
- Push the rack back into the oven and bake for 20 minutes or until a toothpick inserted into the center comes out dry.
- Allow to cool and cut into 12 equal(ish) pieces and serve OR prep for freezer storage.
Freezing
- Wrap each piece in wax paper.
- Place in a resealable freezer bag.
- Remove as much air as possible and seal the bag.
- Place in the freezer until ready to eat. These will last about two weeks this way.
- For longer storage (up to 6 months) wrap each piece in cling wrap and place in a resealable freezer bag.
Clean up
- Throw the parchment paper away.
- Wash the sheet pan with hot soapy water and allow to dry in the dry rack.