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!
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.
Nutrition
Serving: 1slice | Calories: 97kcal | Carbohydrates: 1g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 248mg | Sodium: 289mg | Potassium: 99mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 364IU | Vitamin C: 0.01mg | Calcium: 41mg | Iron: 1mg