Easy Sheet Pan Egg Bake

Ingredients

• ¹⁄₂ pint cherry tomatoes
• 2 cups sliced mushrooms
• 2 tsp oil
• 2 cups baby spinach
• 8 eggs
• ¹⁄₂ cup milk, your choice
• 1 pkg Philly Cheesesteak Seasoning
• ¹⁄₃ cup grated white cheddar cheese, or your choice

Preparation

1. Preheat oven to 375° F. Line Sheet Pan with Sheet Pan Liner. Halve or quarter tomatoes based on size. Add tomatoes, mushrooms, and oil to pan. Toss to combine. Arrange in a single layer. Roast, 5 min.
2. Meanwhile, coarsely chop spinach. In a large bowl, add spinach, eggs, milk, and seasoning. Whisk to combine.
3. Remove pan from oven. Carefully pour egg mixture onto pan. Using a spatula, spread egg mixture and veggies evenly in the pan. Sprinkle with cheese. Bake, 10 min, or until eggs are set and a knife or toothpick inserted in the centre comes out clean. Remove from oven and let cool, 1 min.
4. Using Flipper, loosen edges. Using the edge of the flipper, cut into slices. Gently lift from liner (it helps to pull the liner slightly as you lift) and plate.