Sheet pan eggs with broccoli and pancetta

Difficulty
Easy
Preparation
10 minutes
Cooking time
25 minutes
Servings
12
¾ Cup
a2 Milk® Whole
12
Eggs
¼ tsp.
Kosher salt, or to taste
3 oz.
Shredded manchego (sheep’s milk) cheese
¼ Cup
Homemade ricotta cheese
1 ½ Cup
Broccoli florets (1 small head)
4 oz.
Sliced pancetta or 4 bacon slices, roughly chopped
½ tsp.
Red chili flakes, for garnish
  1. 1. Preheat the oven to 325 degrees and prepare a half sheet pan with cooking spray.
  2. 2. Whisk together the eggs, milk, salt and Manchego. Pour the mixture into the prepared half sheet pan.
  3. 3. Sprinkle the surface of the poured egg mixture with bits of ricotta cheese, broccoli florets, pancetta or bacon and red chili flakes.
  4. 4. Bake the poured egg mixture for 25 minutes, until the surface sets and begins to brown.
  5. 5. Once the baked eggs have cooled, cut to serve with fresh salad greens or on toast.

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