Name: Sheet pan eggs with broccoli and pancetta
Prep time: 10 min
Cook time: 25 min
Yield: 12
Ingredients: 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

Sheet pan eggs with broccoli and pancetta

Difficulty

Easy

Preparation

10 mins

Cooking time

25 mins

Servings

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

Directions

Preheat the oven to 325 degrees and prepare a half sheet pan with cooking spray.
Whisk together the eggs, milk, salt and Manchego. Pour the mixture into the prepared half sheet pan.
Sprinkle the surface of the poured egg mixture with bits of ricotta cheese, broccoli florets, pancetta or bacon and red chili flakes.
Bake the poured egg mixture for 25 minutes, until the surface sets and begins to brown.
Once the baked eggs have cooled, cut to serve with fresh salad greens or on toast.