Sheet Pan Eggs
Sheet Pan Eggs are a total game-changer for easy, no-fuss breakfasts. Instead of standing over the stove flipping individual eggs, you just whisk everything together, pour it onto a sheet pan, and bake. In about 15 minutes, you’ve got a big, fluffy slab of eggs that you can slice up for meal prep, breakfast sandwiches, or feeding a crowd!
You’ll also love these Easy Breakfast Quesadillas and Breakfast Hot Pockets!
Breakfast ideas are one of my favorite ways to sneak in some delicious foods, especially when eggs are involved.
This sheet pan eggs recipe solves the classic morning struggle for busy adults and parents, getting a healthy, satisfying breakfast without spending too much time in the kitchen.
Instead of standing over the stove cooking eggs one by one, you can prep everything in minutes, pop it in the oven, and get other things done while it bakes.
They’re also a meal prep lifesaver!
Instead of juggling frying pans and making individual servings, this is the easiest way to make a big batch all at once and have breakfast ready for the whole family!
Bake once, slice into portions, and have a ready-to-go breakfast for the whole week. Whether you eat them on their own, stack them in a breakfast sandwich, or pair them with toast and avocado, sheet pan eggs make mornings faster, easier, and less stressful.
Why You’ll Love This Recipe:
- Quick and Easy: Just whisk, pour, and bake…within minutes, the eggs are ready to be devoured.
- Easy Clean Up : One pan means less mess and fewer dishes to wash.
- Perfect for Meal Prep Eggs: Make a big batch, slice it up, and enjoy breakfast all week.
- Feeds a Crowd: Perfect for family breakfasts or brunch gatherings for a large crowd.
- Simple to Customize: Add your favorite veggies, cheese, meats, or spices to mix things up.
- Evenly Cooked: No burnt edges or undercooked centers, just fluffy eggs with a delicious taste.
- Kid-Friendly: Easy to cut into fun shapes or customize for picky eaters.
- Perfect for On-the-Go: These baked eggs are great for breakfast sandwiches or a quick, grab-and-go meal.
What is the Best Pan for Cooking Eggs?
For eggs on a sheet pan, the kind to use is a half sheet pan. I like this brand and find the quality and durability is great!
Ingredients Needed for Sheet Pan Eggs in Oven:
- Eggs: I like to use pasteurized, cage-free large eggs, but any kind will work.
- Milk or Half-and-half: For a richer taste, use half-and-half, or a combination of milk and heavy cream.
- Seasonings: Salt and black pepper.
Optional Mix-Ins:
- Shredded Cheese: Sharp cheddar cheese, cottage cheese, feta cheese, goat cheese, cream cheese, or mozzarella cheese are all delicious.
- Your Favorite Veggies: Red bell pepper, red onion, baby spinach, green onions, mushrooms, or even brussels sprouts would make a delicious addition.
- Meats: Cooked and crumbled bacon, sausage, or ground turkey is a great way to sneak in some meat.
- Seasonings: I personally love adding Italian seasoning and garlic powder to these sheet pan eggs for meal prep.
How to Make Fluffy Sheet Pan Eggs:
- Prepare: Preheat the oven and line a sheet pan with parchment paper and then coat with cooking spray.
- Whisk: Add eggs, salt, pepper, and any other seasonings to a large mixing bowl and whisk well to combine.
- Pour: Pour egg mixture into prepared sheet pan and add your favorite cheese, meats, or your favorite veggies and sprinkle over the tops of eggs.
- Cook: Place pan into the oven and bake for 16-20 minutes, or until the eggs are just cooked through. Remove from the oven and allow the eggs to set for 5 minutes before slicing and serving.
How to Store:
- Refrigerate: Let the eggs cool to room temperature, then cut them into portions and store leftovers in an airtight container in the fridge for up to four days.
- Freeze: For longer storage, wrap individual portions in plastic wrap or foil, then place them in a freezer-safe bag. They’ll stay fresh for up to two months.
- Reheat: Warm them in the microwave for 30-60 seconds or in the oven at 350°F for 5-7 minutes, or until heated through. If frozen, let them thaw in the fridge overnight before reheating.
Using Egg Whites VS Eggs:
You can use egg whites in this recipe, though the ratio will be different. I like to use liquid egg whites that you can buy in a carton, or any similar egg substitute, if I’m not using whole eggs. You would need around 2 cups of liquid egg whites to make sheet pan eggs with egg whites.
How to Keep Easy Sheet Pan Eggs from Sticking:
For a fool-proof, no-stick method, line your half sheet pan with parchment paper, making sure the entire surface is covered (otherwise, the eggs will seep under the parchment paper), then grease with cooking spray. This will ensure eggs that’s don’t stick to your pan!
Egg Breakfast Ideas:
- Make Breakfast Sandwiches: Layer a slice between toast, bagels, English muffins, or croissants with cheese and bacon or sausage.
- Serve as a Protein-Packed Side: Pair with toast, avocado, or fresh fruit for a balanced breakfast.
- Wrap in a Burrito: Chop up the eggs and roll them into a tortilla with salsa, cheese, and beans for a quick breakfast burrito.
- Cut into Fun Shapes for Kids: Use cookie cutters to make breakfast more exciting for little ones.
- Use as a Salad Topper: Dice the eggs and toss them into a salad for extra protein.
- Make a Low-Carb Meal: Enjoy them on their own with a side of sautéed veggies.
Tips and Tricks:
- Use Parchment Paper and Cooking Spray: This prevents sticking and makes cleanup easier.
- Whisk Well: This ensures a smooth, fluffy texture without streaks of egg whites.
- Don’t Overbake: Check at 15 minutes to avoid dry, rubbery eggs. They should be just set in the center.
- Customize the Flavors: Add cheese, veggies, meats, or spices to switch things up!
Looking for More Easy Breakfast Recipes? I’ve Got You Covered!
- Smoked Salmon Frittata
- Strawberry Banana Pancake Casserole
- Cherry Cheesecake French Toast Casserole
- Cheesy Hash Brown Egg Cups
- Strawberry Nutella Overnight Oats
- Mini Sausage Quiches
Sheet Pan Eggs
Ingredients
- 16 large eggs
- ¼ cup milk or half-and-half
- 1 teaspoon salt
- 1 teaspoon black pepper
Optional Mix-Ins:
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 cup shredded or grated cheese, (such as sharp cheddar, mozzarella, swiss, feta, or parmesan cheese)
- Chopped vegetables, (such as cherry tomatoes, sautéed mushroom, bell peppers, spinach, or onions)
- Meat, (such as cooked and crumbled bacon, sausage, or chicken)
Instructions
- Preheat oven to 350℉. Grease a 17.9"x12.9"x1" sheet pan (or roughly that size) with cooking spray. Pro tip: Line the pan with parchment paper, making sure the entire surface is covered (otherwise the eggs will seep under the paper and not remove well), then grease the parchment paper with cooking spray. Set aside.
- In a large mixing bowl, add eggs, milk, salt, pepper, and any other seasonings you are using. Whisk thoroughly to combine.
- Pour mixture into prepared pan. If using cheese, veggies, meat, etc., sprinkle over tops of eggs.
- Bake until the eggs are just set and cooked through, about 16-20 minutes. Remove from the oven and allow the eggs to cool for 5 minutes before slicing.
Notes
- Leftover eggs will keep in an airtight container in the refrigerator for up to four days.
- To Reheat: Place individual slices in the microwave and heat until warmed through, for about 60-70 seconds.
- To Freeze: wrap individual slices with plastic wrap and store in a freezer-safe container or bag in the freezer for up to three months. When ready to serve, let thaw completely in the refrigerator.
- See my tips and tricks for making these Sheet Pan Eggs above the recipe box.
