Wake up to these easy Sheet Pan Eggs, they’re super easy to prepare.
If you like eggs, you’ll love this version. It’s perfect to feed a crowd or for meal prep with a rich, velvety texture and a handful of your favorite add-ins.
Serve them on their own or tucked inside a breakfast sandwich or burrito.
Easiest Way to Make Eggs!
- Make one batch and reheat it all week! No need to make scrambled eggs every morning!
- So versatile, customize these sheet pan eggs with your own favorite add ins.
- It’s a time-saver, prep the ingredients, pop them in the oven, and voila – breakfast is served.
- It’s not just for breakfast! Serve it up for a lazy Sunday brunch, a fast and filling dinner, or even slice it up for an easy grab-and-go lunch.
- Nutrient-packed and flavorful, this recipe is a healthy start to your day.
Ingredients for Sheet Pan Eggs
- Eggs: Use large or extra-large eggs for the best results. Or use half eggs and half egg whites for a lighter option.
- Milk: A splash of milk adds creaminess to the eggs and gives them a fluffy texture.
- Meat: Bacon, ham, or sausage add a salty smoky flavor. Turkey bacon works as well. If the meats are raw, be sure to cook them first.
- Vegetables: Use any kind of sliced veggies, try mushrooms, red bell peppers, tomatoes, spinach, broccoli, kale, or even last night’s leftover roast veggies.
- Cheese: Cheese is optional but I really do love cheese with eggs. Pre-shredded cheese works well in this recipe. For a sharper flavor, try using aged cheddar.
How to Make Sheet Pan Eggs
- Cook the bacon and drain on a paper towel.
- Whisk the egg mixture (per recipe below).
- Pour into the prepared sheet pan and sprinkle with add-ins and cheddar cheese.
- Bake until set.
What to Serve with Sheet Pan Eggs
Serve with crispy, oven-fried bacon, stovetop hash browns, and a fresh fruit salad. It’s also tasty alongside some southern-style biscuits and gravy.
Holly’s Tips
- Whisk well: For fluffy and evenly cooked eggs, whisk the egg mixture thoroughly.
- Customize: The beauty of this recipe is how versatile it is. Anything you’d add to omelettes can be added to these eggs.
- Check them early: Depending on your oven and the pan, cooking time can vary slightly. The eggs are done when they’re set and no longer jiggly in the center.
- Perfect meal prep: This recipe is perfect for meal prepping. Simply cut it into squares and store them in an airtight container in the fridge. They reheat well and can save you loads of time on busy mornings.
- Serve it up: While it’s delicious on its own, consider serving your sheet pan eggs with a side of whole grain toast, as a breakfast sandwich or in a breakfast burrito.
Storage for Sheet Pan Eggs
- Keep leftover sheet pan eggs in a covered container in the refrigerator for up to 4 days.
- Portions can be reheated in the microwave under a wet paper towel to stay moist and fluffy, or in a skillet on low heat.
- Freeze sheet pan eggs for up to 4 months. Remove from the freezer and reheat in the microwave.
More Egg Recipes
Did your family enjoy this Sheet Pan Egg Recipe? Be sure to leave a comment and rating below!
Sheet Pan Eggs
Sheet pan eggs are the perfect recipe when cooking for a morning crowd!
Equipment
Ingredients
- 4 slices cooked bacon roughly chopped
- 18 large eggs
- ¼ cup whole milk
- ½ teaspoon salt more to taste
- ½ teaspoon black pepper
- 2 cups thinly sliced vegetables see notes
- 1 cup shredded cheddar cheese
- 1 green onion thinly sliced, optional
Instructions
- Preheat the oven to 350°F and line a 13"x18" rimmed baking sheet with parchment paper.
- In a medium bowl, whisk together the eggs, milk, salt, and black pepper.
- Pour the whisked egg mixture onto the prepared baking sheet. Sprinkle with 2 cups of add-ins, bacon, and cheese.
- Bake for 20 to 25 minutes, until the eggs are set.
- Allow the eggs to cool in the pan for 5 minutes. Run a butter knife along the edges of the pan and cut the eggs into squares or rectangles.
- Garnish with sliced green onions and serve on toast or English muffins if desired.
Notes
- Line the baking sheet with parchment paper for easier cleanup and to prevent the eggs from sticking.
- Thinly slice veggies to ensure they cook or cook them until tender crisp before adding.
- Let the eggs rest for a few minutes before slicing.
- Feel free to personalize this recipe. Add your favorite veggies or switch the cheese to suit your taste.
- Store in the fridge for up to 4 days or in the freezer for up to 4 months. Reheat in the microwave.
Nutrition Information
Calories: 192 | Carbohydrates: 2g | Protein: 16g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 380mg | Sodium: 381mg | Potassium: 215mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 1027IU | Vitamin C: 3mg | Calcium: 147mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Adapted from Eat Well Magazine, Jan 2021.
Looks very good will have to make it one day but will most likely make with less eggs and a smaller pan because it’s only my wife and I.
In my breakfast sandwich recipe, I cook 8 eggs in a 9×13 pan at 400°F for 12 to 14 minutes. I hope that helps, enjoy the recipe James!
Love that this recipe is so easy to personalize! I love the idea of the halved cherry or grape tomatoes, but worry they’d make the leftovers soggy. Should I perhaps just add them to the portion that will be eaten immediately? Thanks, for all your hard work, and providing the great recipes you do! Have a great weekend!
So glad you’ve enjoyed the recipes Terry! We don’t find them to be soggy, even with leftovers. A couple of tips would be that you can gently pat the cut side with a paper towel before adding to remove excess liquid and place the tomatoes cut side up. You could certainly try a few with and without.