Sheet Pan Eggs

Why You’ll Love This Recipe

I love Sheet Pan Eggs because they make cooking eggs for a crowd incredibly simple. Instead of scrambling several batches, I bake everything together and cut the finished eggs into neat squares.

I also like how easily I can change the toppings. I can add cheese, spinach, peppers, onions, cooked bacon, sausage, or other ingredients I have available. The portions store and reheat well, making this recipe especially convenient for make-ahead breakfasts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 12 large eggs
• 1/2 cup whole milk
• 1 cup shredded cheddar cheese
• 1/2 cup diced bell pepper
• 1/3 cup finely chopped onion
• 1 cup fresh baby spinach, roughly chopped
• 2 tablespoons chopped green onions
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• Cooking spray or softened butter for greasing the pan

Directions

1. I preheat my oven to 350°F (175°C) and generously grease a rimmed quarter sheet pan, approximately 9 x 13 inches.
2. I crack the eggs into a large mixing bowl and whisk them until the yolks and whites are completely combined.
3. I pour in the milk and add the salt, black pepper, and garlic powder. I whisk again until the mixture is smooth.
4. I stir in about half of the shredded cheese.
5. I carefully pour the egg mixture into my prepared sheet pan, making sure the pan is sitting on a level surface.
6. I scatter the bell pepper, onion, spinach, and green onions evenly over the eggs.
7. I sprinkle the remaining shredded cheese over the top.
8. I carefully transfer the pan to the oven and bake for about 15–20 minutes, or until the eggs are just set in the center.
9. I avoid overbaking because I want my Sheet Pan Eggs to remain soft and tender rather than becoming dry or rubbery.
10. I remove the pan from the oven and let the eggs rest for about 5 minutes.
11. I cut the baked eggs into squares or rectangles, depending on how I plan to serve them.
12. I serve the eggs warm on their own or use the portions for toast, bagels, English muffins, breakfast sandwiches, or breakfast wraps.

Servings and Timing

I get approximately 8 servings from this recipe, although I can cut the eggs into smaller portions when using them for breakfast sandwiches.

• Prep time: 10 minutes
• Bake time: 15–20 minutes
• Resting time: 5 minutes
• Total time: About 30–35 minutes
• Servings: Approximately 8

Variations

Bacon and Cheese Sheet Pan Eggs

I add about 1/2 cup of cooked, crumbled bacon before baking. I like pairing bacon with cheddar cheese and chopped green onions for a simple breakfast combination.

Sausage Sheet Pan Eggs

I scatter cooked and crumbled breakfast sausage over the egg mixture. I always cook and drain the sausage before adding it to the pan.

Veggie Sheet Pan Eggs

I add mushrooms, spinach, bell peppers, onions, or chopped broccoli. When I use vegetables that release a lot of moisture, I sauté them first so my eggs don’t become watery.

Ham and Cheese Sheet Pan Eggs

I add about 1 cup of diced cooked ham and use cheddar, Swiss, or Monterey Jack cheese. I especially like this variation for breakfast sandwiches.

Spicy Sheet Pan Eggs

I add diced jalapeño, pepper Jack cheese, or a pinch of red pepper flakes. I can also serve the finished eggs with hot sauce or salsa.

Storage/Reheating

I let my Sheet Pan Eggs cool before transferring the portions to an airtight container. I refrigerate them promptly and use them within 3–4 days.

For reheating, I microwave individual portions in short intervals until they’re hot throughout. I avoid heating them longer than necessary because excessive reheating can make eggs rubbery.

I can also warm several portions in a 325°F (165°C) oven for about 10 minutes, or until heated through.

For longer storage, I freeze individual portions in a freezer-safe container with parchment paper between the layers. I keep them frozen for up to 2 months for the best texture. I thaw them overnight in the refrigerator before reheating whenever possible.

FAQs

What size sheet pan should I use for Sheet Pan Eggs?

I use a rimmed quarter sheet pan measuring approximately 9 x 13 inches for 12 eggs. I make sure the pan has raised edges because the uncooked egg mixture is liquid and can easily spill from a flat baking sheet.

How do I know when Sheet Pan Eggs are done?

I remove my eggs when the center is just set and no longer looks liquid. I avoid waiting for them to become deeply browned because they’ll continue cooking slightly from residual heat after I remove the pan from the oven.

Can I make Sheet Pan Eggs ahead of time?

Yes. I can bake and portion them ahead, then refrigerate them for several days. I find this especially convenient when I’m preparing breakfast sandwiches or planning breakfasts for busy mornings.

Can I freeze Sheet Pan Eggs?

Yes. I let the eggs cool completely, cut them into portions, and freeze them in a suitable airtight container. I separate layers with parchment paper so I can easily remove individual servings.

Why are my Sheet Pan Eggs watery?

I can get watery eggs when I add vegetables with too much moisture. I sauté ingredients such as mushrooms, zucchini, or frozen spinach first and remove excess liquid before adding them. I also avoid adding too much milk to the egg mixture.

Conclusion

Sheet Pan Eggs are one of my favorite solutions when I need to prepare several servings of eggs with minimal effort. I love being able to whisk everything together, add my favorite toppings, and let the oven do most of the work.

Sheet Pan Eggs

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Sheet Pan Eggs are a simple way to bake a large batch of fluffy eggs with cheese and colorful vegetables. Cut them into convenient portions for brunch, breakfast sandwiches, wraps, or easy meal prep.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15–20 minutes
• Total Time: 30–35 minutes
• Yield: 8 servings
• Category: Breakfast
• Method: Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 12 large eggs
• 1/2 cup whole milk
• 1 cup shredded cheddar cheese
• 1/2 cup diced bell pepper
• 1/3 cup finely chopped onion
• 1 cup fresh baby spinach, roughly chopped
• 2 tablespoons chopped green onions
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• Cooking spray or softened butter for greasing the pan

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Instructions

1. Preheat the oven to 350°F (175°C) and generously grease a rimmed quarter sheet pan, approximately 9 x 13 inches.
2. Crack the eggs into a large mixing bowl and whisk until the yolks and whites are completely combined.
3. Add the milk, salt, black pepper, and garlic powder. Whisk again until smooth.
4. Stir about half of the shredded cheddar cheese into the egg mixture.
5. Place the prepared sheet pan on a level surface and carefully pour in the egg mixture.
6. Scatter the bell pepper, onion, spinach, and green onions evenly over the eggs.
7. Sprinkle the remaining shredded cheese evenly over the top.
8. Carefully transfer the pan to the oven and bake for 15–20 minutes, or until the center is just set and no longer looks liquid.
9. Avoid overbaking so the eggs remain soft and tender rather than dry or rubbery.
10. Remove the pan from the oven and let the eggs rest for about 5 minutes.
11. Cut the baked eggs into squares or rectangles of the desired size.
12. Serve warm on their own or use the portions with toast, bagels, English muffins, breakfast sandwiches, or breakfast wraps.

Notes

• Use a rimmed quarter sheet pan measuring approximately 9 x 13 inches so the liquid egg mixture does not spill.
• For bacon and cheese eggs, add about 1/2 cup cooked, crumbled bacon before baking.
• For a sausage variation, add cooked, crumbled, and well-drained breakfast sausage.
• For ham and cheese eggs, add about 1 cup diced cooked ham and use cheddar, Swiss, or Monterey Jack cheese.
• For a spicy version, add diced jalapeño, pepper Jack cheese, red pepper flakes, hot sauce, or salsa.
• Sauté high-moisture vegetables such as mushrooms, zucchini, or frozen spinach and drain excess liquid before adding them to prevent watery eggs.
• Refrigerate cooled portions in an airtight container for up to 3–4 days.
• Reheat individual portions briefly in the microwave or warm several portions in a 325°F (165°C) oven for about 10 minutes.
• Freeze individual portions for up to 2 months, separating layers with parchment paper. Thaw overnight in the refrigerator before reheating when possible.

Nutrition

• Serving Size: 1/8 recipe
• Calories: 190 kcal
• Sugar: 2 g
• Sodium: 330 mg
• Fat: 13 g
• Saturated Fat: 6 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 4 g
• Fiber: 1 g
• Protein: 14 g
• Cholesterol: 300 mg