SHEET PAN EGGS: Sometimes, we are looking for a fast, efficient, and tasty meal, and balancing our desires to cook at home with the realities of time and a busy schedule. When your situation requires something fast, something easy, and something you can feel good about serving, consider sheet pan meals.

Sheet pan eggs are an easy way to cook 6 eggs quick. These eggs are great to feed a crowd, use for quick omelets, or for a big batch of make-ahead freezer breakfast sandwiches.

Sheet Pan Eggs

Ingredients:

— 6 large eggs

— 1 tablespoon water

Directions: Preheat oven to 350°F. Prepare in a 11×7-inch sheet pan (or 9-inch-square pan) with non-stick cooking spray. Whisk the eggs and water together and pour on the sheet pan. Bake for 12 to 15 minutes until eggs are cooked through (no loose liquid), but not too brown.

What can you do with sheet pan eggs?

Try making some egg rounds. Use a biscuit cutter or circle cookie cutter to make egg rounds for English muffin or bagel sandwiches. The leftover egg bits can be added to a breakfast bowl or stirred into fried rice for dinner.

Or, you can make quick omelets. If you want to make quick egg omelets, slice the sheet pan eggs lengthwise into three equal slices. Fill one half of the slice with meat, vegetables and cheese; fold the egg slice over, and warm it until the cheese is melted. It makes an easy breezy breakfast.

Another option would be to make breakfast roll-ups. Layer ham and cheese (or thinly sliced avocado and tomato) on a slice of sheet pan eggs. Roll them up and secure with a toothpick for perfectly portable breakfast roll-ups, with or without a tortilla.