This Sheet Pan Eggs recipe is a crowd-pleasing way to cook breakfast for a group or is perfect for weekly meal prep. They’re ready in minutes and easy to customize to everyone’s preferences using just your oven!
If you’re anything like me, you’re always looking for ways to save time and energy since those are both resources in VERY short supply for moms!
I recently heard about sheet pan eggs and knew I HAD to try them.
Sheet pan meals are an easy and time-saving genius way to make meals quickly – and feed a crowd at the same time. Oh, and clean-up is a breeze!
Did you know you can make sheet pan breakfasts too? You can!
Now breakfast has never been easier.
Think of this recipe as an omelet for a group! And since you bake them in the oven (instead of standing over the stove), sheet pan eggs make a very efficient breakfast.
Between sheet pan meals, my Instant Pot, and my Air Fryer, I’m not sure I can justify making any other type of meal! These gadgets have definitely made life in the kitchen SO much easier, and I LOVE using them!
Oven-Baked Sheet Pan Eggs
We have 5 people in our immediate family – three of those people being hungry teen and pre-teen boys. And, as a family, we eat a LOT of eggs because they’re cheap and have SO much protein.
We eat eggs several different ways, but my favorite is the omelet. They’re so easy to customize so that everyone gets exactly what they want!
So, can you really bake eggs in the oven? Yep, and because they’re so easy to make this way, you probably won’t ever want to cook eggs on the stove again!
If you have overnight guests (for holidays, or just a visit), try making sheet pan eggs. You’ll get breakfast on the table lickety-split AND be able to customize it so that everyone loves what they eat!
They’re even easier than my Bacon, Spinach & Potato Frittata Muffins!
And they taste pretty amazing on my Healthy Breakfast Sandwich.
What To Serve With Sheet Pan Baked Eggs
If you love a big “traditional” breakfast, serve these sheet pan eggs with hashbrowns or Crispy Garlic Parm Accordion Potatoes. And be sure to include some kind of breakfast meat, along with an English muffin or a slice of toast.
Other ideas for great pairings include:
- Chocolate Overnight Oats
- Blueberry Muffin Mix Pancakes
- Side salad
- Pumpkin Baked Oatmeal
- Avocado slices
- Easy Pumpkin Pie Smoothie
- Apple Cinnamon Overnight Oats
- Sausage gravy on the side (or poured over top!)
- Strawberry Stuffed French Toast
- Strawberry Banana Smoothie Bowl
How To Make Sheet Pan Eggs
You’re going to be amazed at how easy it is to make oven-baked eggs!
You only need a few simple ingredients to make sheet pan eggs. Here’s what you’ll need.
- Salt & pepper
- Various add-ins – bacon, sausage, cheese, veggies, etc. according to your preferences (see more below)
NOTE: for the full, detailed recipe, please check out the handy recipe card at the bottom of the post.
Sheet Pan Eggs Instructions
Just follow these step-by-step directions, and you’ll be enjoying sheet pan eggs in no time!
Preheat oven to 350 degrees and prepare a sheet pan with nonstick spray.
Whisk together eggs, milk, salt & pepper.
Pour into a prepared sheet pan.
In sections of 6 (or 8), sprinkle on add-ins according to your preferences.
Bake 18-20 minutes until the center is firm and no longer jiggly.
Cool slightly and cut into 6 or 8 pieces.
Serve and enjoy!
Top Sheet Pan Eggs Tips
Here are a few tips and tricks to ensure that your oven-baked eggs turn out perfectly every time.
- Use organic eggs. If you can afford to buy organic eggs, you’ll notice a difference. They taste much better, which makes a difference in a recipe like this one.
- Only blend the eggs until just combined. Whisk the eggs to combine the yolks and the whites and not so long that they start to become frothy (where you see bubbles). I prefer to use a whisk for this (instead of a blender or a mixer).
- Use a baking sheet that has a rim. This recipe is SO easy that the hardest part is getting the eggs from the mixing process to the oven without spilling them. Using a baking sheet with a rim is a must!
- Take time to fully prepare the pan. The best way to grease and prepare the baking sheet for this recipe is to spray it down. Then line it with parchment paper before spraying it down again with cooking spray. That makes removing sliced sheet pan eggs easy peasy without sticking.
- Have fun customizing – within reason. It’s super easy to customize sheet pan eggs, but limit the number (and quantity) of add-ins, especially the vegetables. They can release too much moisture, which can make the baked sheet pan eggs too liquidy and have trouble setting and firming up.
Sheet Pan Eggs Add-In Ideas
Here are some delicious ideas for add-ins to change up the flavor or customize your oven-baked eggs. Have fun experimenting and remember to limit the amount of veggies you use.
- Crumbled sausage
- Sun-dried tomatoes and feta cheese
- Chopped ham
- Riced cauliflower
- Spinach, kale, and other greens
- Finely chopped onion
- Shredded zucchini (squeeze the liquid out)
- Cherry tomatoes
- Shredded cheese
- And more – just about anything that you like!
If you have questions about making sheet pan eggs, this section is for you!
Yes, this is a very freezer-friendly meal. Let the eggs cool completely, slice them into single servings and wrap them individually in plastic wrap. Then place each individually wrapped portion into a freezer-friendly container (or bag).
They will keep for up to 3 months. When you’re ready to enjoy them, thaw them overnight in the fridge. Then microwave them (for about 60 seconds) before enjoying.
The eggs are ready to come out of the oven when they are set in the center and no longer jiggly.
If you have an instant-read thermometer, they are done when it registers at 160ºF.
Or another way is to insert a toothpick into the center of the pan. They are ready if it comes out clean.
Yes, you can, but you’ll need to cut the recipe in half. Make sure to grease the pan well and line it with parchment paper. Then bake at 375°F for 20 min, or until the eggs don’t jiggle in the middle.
You don’t need to cook the vegetables first if you chop them finely.
These sheet pan eggs are a perfect choice for feeding a crowd for breakfast or brunch since they are super quick and easy to make! I also highly recommend making oven-baked eggs as a quick breakfast for busy mornings!
- 8-10 eggs
- 3-4 tablespoons milk
- Salt & pepper to taste
- Various add-ins (bacon, sausage, cheese, veggies, etc.)
- Preheat oven to 350 degrees and prepare a sheet pan with nonstick spray.
- Whisk together eggs, milk, salt & pepper.
- Pour into a prepared sheet pan.
- In sections of 6 (or 8), sprinkle on add-ins according to your preferences.
- Bake 18-20 minutes until the center is firm and no longer jiggly.
- Cool slightly and cut into individual serving pieces.