Looking for a “super easy” way to make eggs? “Egg-cellent!”

In our kitchen today, Capital City Kitchen’s Valerie Vanderpool shows us her take on Sheet Pan Eggs and how to serve them!

Sheet Pan Eggs
(makes 8 servings)
16 large eggs
2 cups heavy cream
¼ cups chopped fresh herbs (I used parsley, chives, dill + basil)
8 oz. crumbled goat’s cheese
sea salt + fresh black pepper to taste
Place oven rack on the middle slide. Preheat oven to 350 degrees. Line a sheet tray with parchment paper, leaving about 2
inches of overlap on each side of the pan. Spray the paper with the pan spray of your choice.
In a bowl, whisk eggs and cream until well-incorporated. Pour into the lined sheet tray. Dot chunks of the goat cheese
around in the eggs, then sprinkle the herbs evenly over the top. Season with sea salt + fresh black pepper.
Bake for about 20 minutes, or until the eggs are just barely set in the middle. Remove from the oven and let sit for 5 minutes.
Using the edges of the paper, lift the eggs out and place on a cutting board. Cut and serve.
Chef’s Note: If you want to prep these ahead and store, cut into the desired shapes and stack in an air-tight container with
sheets of parchment between. They will keep in the refrigerator for up to 4 days.

Sheet Pan Breakfast
(makes 8 servings)
1-32 oz. bag cubed hash browns
16 oz. shredded cheddar, divided
¼ cup melted butter
Sea salt + fresh black pepper to taste
8 large eggs
24 oz. bacon, cooked + chopped
½ cup chopped green onions

Place oven rack on the middle slide. Preheat oven to 450 degrees. Line a sheet tray with parchment paper, leaving about 2
inches of overlap on each side of the pan. Spray the paper with the pan spray of your choice.
Pour the hash browns onto the lined sheet tray, then sprinkle half of the cheddar over the top. Evenly drizzle the melted
butter over and season with sea salt + pepper. Bake for 20-25 minutes until the potatoes begin to get golden brown.
Remove the pan from the oven + reduce the heat to 350 degrees.
With the back of a large spoon, make 8 wells in the potatoes. Break an egg into each of the wells + season the eggs with sea
salt + pepper.
Bake for 1-0-12 minutes, until the eggs are cooked to your liking.
Remove the pan and garnish with the remaining cheese + green onions.
**Chef’s Note: These would be delicious with salsa +/or sour cream as well

To learn more, visit www.capcitykitchen.com.