TRY IT WITH


SHEET PAN VEGETARIAN OMELET BREAKFAST SANDWICHES PREP TIME 15 MIN. – COOK TIME 20 MIN. – READY IN 35 MIN. – SERVINGS 12


Cooking spray 12 large eggs ¾ tsp salt


½ tsp garlic powder


1 ½ cups shredded cheese such as mozzarella, Cheddar, Monterey Jack, or Gruyère, divided


2 cups frozen vegetables such as chopped broccoli, chopped spinach, and/or peppers,


thawed and patted very dry 3 links plant-based Italian-style sausage, diced


24 slices whole grain bread, toasted


STEP 1 Preheat oven to 350°F. Line a 9x13-inch sheet pan with parchment. Coat parchment and sides of pan with the cooking spray. STEP 2 In a large bowl, whisk the eggs, salt, garlic powder, and ¾ cup cheese until well combined. Season with pepper. Place sheet pan on oven rack and carefully pour eggs into pan. Sprinkle top with the vegetables, sausage, and remaining ¾ cup cheese. Bake 20–22 min., until eggs are set in center. STEP 3 Cut into 12 pieces and serve on the bread immediately or cool completely, wrap individually, and freeze for up to 2 weeks. Thaw in refrigerator before reheating in microwave or toaster oven.


PER SERVING: 361 CALORIES, 13G FAT, 3G SATURATED FAT, 195MG CHOLESTEROL, 714MG SODIUM, 42G CARBOHYDRATE, 9G FIBER, 5G SUGAR, 25G PROTEIN 27


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