Sheet Pan Omelete

If you have read my blog for very long you may realize that I love meal planning and freezer foods. I especially LOVE a make ahead breakfast recipe and the fact that it is healthy makes it even better! I have been slowly tip toeing into the world of low carb, I am not fully going low carb just trying to cut some cruddy stuff from my diet. Plus eliminate some of the bread I intake, man I love bread. I was doing well at just eating eggs for breakfast, they were fast and easy that I could make at work. The only problem was that after a bit I was hungry, and when hungry I reach for the easiest available food. Usually not the greatest of choice…crackers they are kind of a drug for me too. Now you have learned how to take me out quickly offer me a bread basket laced with some Triscuits. 

Wow way off track, the point is the recipe was born to provide me with a heartier yet healthy breakfast. I had time to do some recipe testing earlier this week, the weather got yucky so I left work early grabbed my kids, built them a tent in the living room, and got to work. Man, alive I am excited how this turned out. YUM is all I must say. Plus, the fact that I now have a few weeks’ worth of breakfast in my freezer, makes me do a little booty shake. Well my booty isn’t exactly small but the shake I’m doing isn’t a big one oh gosh you guys totally don’t need to read these things. 

I love so much about this recipe I feel it is the perfect combination of veggies and meat but if you prefer to switch it up to suit your like feel free! 

Sheet Pan Omelet

12 Eggs 

½ cup Milk (we use whole in our home) 

1 Bell Pepper Diced

 1 Bunch of Broccoli Chopped

4 oz Fresh Mushrooms Chopped 

2 handfuls Baby Spinach Chopped (I know accurate measurement) 

4 Strips of Bacon Cooked and Crumbled 

½ Parmesan Cheese Shredded 

2 tsp Hot Sauce

Salt and Pepper to taste

Heat oven to 350 degrees. Line a sheet pan with aluminum foil, put bell pepper, broccoli and mushroom on the sheet pan. Roast in the oven for 15 minutes. While veggies roast crack eggs in a large bowl add milk, hot sauce, salt and pepper whisk until well combined. Once veggies come out of the oven allow them to cool for a few minutes and add to eggs, stir in spinach and cheese. Now spray the lined pan that you roasted the veggies on with cooking spray. Pour egg mixture on to pan and spread out top with bacon. Bake at 350 for another 15-20 minutes until eggs are set. Remove from oven and allow to cool prior to cutting. Once cool cut into 12 large squares. Freeze flat in Ziploc bags. To reheat thaw and warm for 30 to 45 seconds. 

Ham and Cheddar Quiche

I am finding now that school has started and harvest is in full swing our evenings seem to get busier and busier. But I still strive to put a home cooked meal on the table. Notice I didn't say homemade...because this recipe allows for an easy store bought short cut without sacrificing any flavor! 

Another type of meal I love on busy nights is one that part of it can be made ahead of time and then just assembled and baked! This quiche can do just that! The best way to do this is to make up the egg mixture complete with all your goodies (ham and cheddar) the night before or even two nights before cover it and store in the fridge. Then when you get home from work you can unroll a store bought crust, pour in the filling and bake.While this quiche was baking I made a nice tossed salad and sliced up some fruit, then dinner was served.  Plus I got a load of laundry started during all of this as well, which to me is quite a successful evening.  

Now for those of you who are thinking quiche for my busy family your a crazy lady my kiddos would never eat quiche let alone my husband. Let me be the first to say just give it a try. This is why I made this recipe pretty simple, all ingredients that most people like, ham, eggs, cheese. I kind of think of this one as an introductory quiche, start here then you can get even more crazy with your ingredients as you warm your family up to this idea. I will say it took a little coaching but my picky little one ate this and actually told me I could make it again! Yet another success. 

Ham and Cheddar Quiche

1 Pie Crust (Homemade, Store-bought, Frozen) 

11/2 Cups Ham (diced)

8 Eggs

1 1/2 Cups Whole Milk

2 Cups Cheddar Cheese

Salt and Pepper to taste

In a large glass bowl whisk eggs, milk and seasonings, once these are well combined stir in meat and cheese. You can either go ahead and pour it into your crust and bake it right away or you can store the filling covered in the fridge until you are ready to bake (up to two days in advance). 

When you are ready to bake place your pie crust into your pie pan and trim the edges. Gently prick the bottom of the crust with a fork and pour in the egg mixture. 

Bake at 350 for 45 minutes to 50 minutes until filling is set. ENJOY!!!