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Sheet-Pan Eggs Bake with Cornbread
A sheet-pan eggs bake with potatoes and wild mushrooms, finished with maple syrup, cheddar and dijon mustard, served over cornbread.
Ingredients
Instructions
Crack and whisk the eggs, season them, then stir-fry over medium-high heat until just set, about 4 minutes.
Add the potatoes and wild mushrooms, cooking until softened, about 4 minutes.
Stir in the maple syrup, cheddar, smoked paprika and dijon mustard for 3 minutes.
Prepare the cornbread separately according to package directions.
Let everything simmer for about 10 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the cornbread, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
