Ingredients
Method
- Prep the Sheet Pan Preheat oven to 400°F (200°C). Line a rimmed sheet pan with parchment paper or lightly coat with non-stick cooking spray.
- Bake the Bacon Arrange bacon slices on one side of the sheet pan. Bake for 12–15 minutes, or until starting to crisp.
- Mix the Egg Base While bacon cooks, whisk eggs, milk, garlic powder, smoked paprika, salt, and pepper in a large bowl. Stir in shredded cheese, diced peppers, onion, and cherry tomatoes.
- Add Eggs to the Pan Carefully remove bacon from oven. Tilt the pan slightly to drain excess fat if needed (leave just a little for flavor). Pour egg mixture onto the empty side of the sheet pan.
- Finish Baking Return to oven and bake for 15–18 minutes, or until eggs are set and bacon is fully crispy.
- Serve & Garnish Slice the baked eggs into squares or rectangles, serve alongside bacon, and sprinkle with fresh parsley.
Nutrition
Notes
Pro Tips:
Use thick-cut bacon and arrange it in a diamond pattern, not straight lines, because this creates better fat drainage channels that prevent the eggs from sitting in grease pools while ensuring even browning across the entire pan. Source bacon with minimal added sugar — check the ingredients list carefully — because sugar burns quickly in the high heat needed for sheet pan cooking, creating bitter spots that ruin the entire batch. After making this countless times, I've learned to crack eggs into small bowls first, then pour them between bacon strips in one swift motion, because hesitating creates uneven whites that cook at different rates. Preheat your sheet pan in the oven for 3-4 minutes before adding ingredients because the hot metal creates an immediate sear that prevents sticking and gives you those crispy, golden edges Dominicans call 'bordes dorados.'
Use thick-cut bacon and arrange it in a diamond pattern, not straight lines, because this creates better fat drainage channels that prevent the eggs from sitting in grease pools while ensuring even browning across the entire pan. Source bacon with minimal added sugar — check the ingredients list carefully — because sugar burns quickly in the high heat needed for sheet pan cooking, creating bitter spots that ruin the entire batch. After making this countless times, I've learned to crack eggs into small bowls first, then pour them between bacon strips in one swift motion, because hesitating creates uneven whites that cook at different rates. Preheat your sheet pan in the oven for 3-4 minutes before adding ingredients because the hot metal creates an immediate sear that prevents sticking and gives you those crispy, golden edges Dominicans call 'bordes dorados.'