Sheet Pan Eggs is a simple way to make breakfast for a crowd without spending all morning in the kitchen. They’re easy to customize with your favorite mix-ins, perfect for meal prep, and delicious served on their own or tucked into breakfast sandwiches.
If you’re not making Sheet Pan Eggs, you’re spending way too much time standing over the stove. Instead of cooking eggs one batch at a time, you can bake an entire pan at once and have breakfast ready in minutes. They are easy to customize with things like spinach, shredded cheese, mushrooms, diced bell peppers, onions, cooked bacon, sausage, ham or any of your favorite breakfast ingredients to create a different flavor every time.
With back to school season around the corner, this recipe is perfect for those busy, chaotic mornings. Everything bakes together on one sheet pan, then sliced into squares with a pizza cutter for easy grab-and-go breakfasts.
You can also use a round biscuit or cookie cutter to make perfectly sized egg rounds for English muffins, bagels, or croissants to create homemade breakfast sandwiches. Make a batch on Sunday and enjoy quick breakfasts all week long.
If you’re looking for more easy breakfast recipes, also try my Breakfast Sliders and French Toast Casserole.
Why You’ll Love This Recipe!
- Quick and easy meal prep
- Cooks 18 eggs all at once
- Naturally low-carb and keto-friendly (depending on mix-ins)
- Ready in about 25 minutes
- Great for brunch gatherings
- A great way to use up leftover vegetables and cheese
- Customizable for picky eaters by different toppings in different sections
Ingredients and Substitutions
- Eggs: You’ll need 18 eggs. This recipe can be doubled if making multiple sheet pans.
- Seasonings: Salt, black pepper and chives (optional) are all you need, but garlic powder, onion powder, paprika, or everything bagel seasoning are delicious additions.
- Cheese: I used a shredded cheese blend but mozzarella, Monterey Jack, pepper jack or Colby Jack also work well.
- Milk: This helps make the eggs light and fluffy. You can also use cottage cheese or heavy cream as a substitute.
How to Make Sheet Pan Eggs
Step 1: Preheat the oven to 350℉ and generously grease or line a sheet pan with parchment paper.
Step 2: In a large mixing bowl, whisk together the eggs and milk until combined.
Step 3: Pour the egg mixture evenly into the prepared sheet pan. Season with salt and pepper to taste. Sprinkle in shredded cheese throughout the mixture.
Step 4: Bake the eggs for about 18 minutes or until the center no longer jiggles.
Step 5: Allow the eggs to cool for a few minutes before slicing into squares or rounds. Serve immediately or store for meal prep.
Sheet Pan Eggs Variations
- Veggie: Spinach, mushrooms, bell peppers, onions, and tomatoes.
- Meat: Cooked bacon, sausage, diced ham, and cheddar cheese.
- Southwest: Pepper Jack cheese, green chiles, black beans, and diced peppers.
- Mediterranean: Feta cheese, spinach, tomatoes, and olives.
- Everything Bagel: Top with everything bagel seasoning before baking.
- Denver Style: Ham, green peppers, onions, and cheddar cheese.
Tips to Make the Best Sheet Pan Eggs
- Whisk the eggs thoroughly for the fluffiest texture.
- Grease the pan and use parchment paper to prevent sticking.
- Don’t overbake or the eggs will become rubbery.
- Chop vegetables into small pieces so they cook evenly.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Frequently Asked Questions
Yes, you can! Store them in the refrigerator for up to 4 days and reheat in microwave to desired temperature.
A 11×17-inch rimmed baking sheet works best for 18 eggs so there is plenty of room to bake and doesn’t spill out.
Recipe
Sheet Pan Eggs
Ingredients
- 18 eggs
- 2 cups shredded cheese
- ⅓ cup milk
- Salt & pepper, to taste
- Chives, optional
Instructions
- Preheat the oven to 350℉ and generously grease or line a sheet pan with parchment paper.
- In a large mixing bowl, whisk together the eggs and milk until combined.
- Pour the egg mixture evenly into the prepared sheet pan.
- Season with salt and pepper to taste.
- Sprinkle in shredded cheese throughout the mixture.
- Bake the eggs for about 18 minutes or until the center no longer jiggles.
- Allow the eggs to cool for a few minutes before slicing into squares or rounds.
- Serve immediately or store for meal prep.
Notes
Tips to Make the Best Sheet Pan Eggs
- Whisk the eggs thoroughly for the fluffiest texture.
- Grease the pan and use parchment paper to prevent sticking.
- Don’t overbake or the eggs will become rubbery.
- Chop vegetables into small pieces so they cook evenly.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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