Sheet Pan Eggs are incredibly convenient and save time—no more babysitting eggs on the stovetop. They’re great for making ahead, easy to cut into neat portions, and can be customized with your favorite veggies, meats, and cheeses. Whether you’re prepping breakfast for the week or serving brunch to a group, this method is efficient, mess-free, and totally delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
eggs milk (or dairy-free alternative) salt black pepper cooking spray or oil for greasing the pan
Optional add-ins: diced bell peppers chopped spinach shredded cheese chopped onions fresh herbs (like chives or parsley)
Directions
Preheat your oven to 350°F (175°C). Lightly grease a rimmed sheet pan (about 9×13 inches or larger) with cooking spray or oil.
In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Pour the egg mixture evenly into the prepared sheet pan.
Sprinkle your desired add-ins (vegetables, meats, cheeses, etc.) evenly over the top.
Bake for 18–22 minutes, or until the eggs are set and no longer jiggly in the center.
Let cool slightly, then slice into squares or rectangles.
Serve warm, or cool completely and store for later.
Servings and timing
This recipe makes approximately 6–8 servings. Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes
Variations
Vegetarian: Skip the meat and load up on veggies like mushrooms, tomatoes, or zucchini.
Spicy: Add diced jalapeños or a sprinkle of crushed red pepper for heat.
Low-Dairy: Use a dairy-free milk alternative and skip the cheese.
Mini Sheet Pan Eggs: Use a muffin tin instead of a sheet pan to create individual servings.
Storage/Reheating
Storage: Store cooked and cooled eggs in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze individual egg squares in freezer-safe bags for up to 2 months.
Reheating: Microwave slices on medium power for 30–45 seconds until warmed through, or reheat in the oven at 300°F (150°C) for 5–10 minutes.
FAQs
Can I use egg whites only?
Yes, you can substitute whole eggs with egg whites or an egg white mix. Adjust the quantity based on your preference.
What size sheet pan should I use?
A quarter or half sheet pan (about 9×13 inches) works well. A larger pan will result in thinner eggs.
Can I make this recipe dairy-free?
Absolutely. Use a plant-based milk alternative and omit cheese or use a dairy-free version.
How do I keep the eggs from sticking?
Be sure to grease your pan well with oil or non-stick spray, or line it with parchment paper.
Can I make these ahead of time?
Yes, this recipe is perfect for meal prep. Store slices in the fridge or freezer and reheat as needed.
Are these good for breakfast sandwiches?
Yes, the square shape is ideal for tucking into English muffins, bagels, or toast for easy sandwiches.
Can I add raw vegetables?
Yes, but be sure they’re finely chopped so they cook through quickly. For denser veggies like broccoli, consider steaming them first.
What’s the best way to cut them?
Let the eggs cool slightly, then use a sharp knife or pizza cutter for clean edges.
Can I double the recipe?
Yes, use a larger sheet pan and increase baking time slightly, checking frequently after the 22-minute mark.
Do the eggs puff up when baking?
They may puff slightly while baking but will settle as they cool. This is normal and helps keep the texture fluffy.
Conclusion
Sheet Pan Eggs are the ultimate solution for fast, fuss-free breakfast or brunch. With just a few basic ingredients and a little oven time, you’ll have a delicious, protein-packed dish that’s easy to customize and perfect for any schedule. Whether you’re feeding a big group or prepping meals for the week, this recipe is a go-to favorite you’ll return to again and again.
Sheet Pan Eggs are an easy and efficient way to prepare a large batch of perfectly cooked eggs in the oven. Ideal for meal prep, breakfast sandwiches, or feeding a crowd, they are customizable with your favorite mix-ins.
Ingredients
12 large eggs
1/2 cup milk (or dairy-free alternative)
1/2 tsp salt
1/4 tsp black pepper
Cooking spray or oil for greasing the pan
Optional add-ins:
1/2 cup diced bell peppers
1/2 cup chopped spinach
1/2 cup shredded cheese
1/4 cup chopped onions
2 tbsp chopped fresh herbs (such as chives or parsley)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a rimmed sheet pan (about 9×13 inches or larger) with cooking spray or oil.
In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Pour the egg mixture evenly into the prepared sheet pan.
Sprinkle your desired add-ins (vegetables, meats, cheeses, etc.) evenly over the top.
Bake for 18–22 minutes, or until the eggs are set and no longer jiggly in the center.
Let cool slightly, then slice into squares or rectangles.
Serve warm, or cool completely and store for later.
Notes
Use parchment paper for easy cleanup and nonstick results.Let the eggs cool slightly before slicing for clean edges.Finely chop raw vegetables to ensure even cooking.Perfect for breakfast sandwiches, wraps, or as a protein snack.Double the recipe using a larger sheet pan and adjust the baking time.
