Sheet Pan Eggs
1 cup milk
1 teaspoon salt
¼ teaspoon freshly ground pepper
½ teaspoon granulated garlic
¼ teaspoon dill weed
5 fresh Michigan asparagus spears
1 cup shredded havarti dill cheese
Preheat oven to 325°F. Liberally spray a quarter-sheet baking pan with nonstick cooking spray.
Whisk together eggs, milk, salt, pepper, garlic and dill in a large bowl. Pour egg mixture into sheet pan.
Using a vegetable peeler, shave asparagus spears into thin ribbons. Evenly distribute the shaved asparagus and shredded cheese on top of the egg mixture.
Bake for 20 to 30 minutes, or until no longer runny.
Let set for 5 minutes, then cut into desired shapes and sizes. Serve hot with some fresh salsa or hot sauce. Or make this into an egg sandwich: simply cut the eggs into the same size of the bread you are using. Cut eggs into round shapes for bagels or English muffins.
Feel free to add some cooked meats like ham, bacon or sausage. Add additional vegetables or different cheeses. These sheet pan eggs can serve as a blank canvas: simply add your family’s favorite ingredients and bake.
Let the kids get involved and use cookie cutters to cut out the eggs in unique shapes and sizes.