Sheet Pan Baked Eggs

Why You’ll Love This Recipe

This recipe is perfect for busy mornings, brunch gatherings, or weekly meal prepping. It’s hands-off, incredibly versatile, and guarantees evenly cooked eggs with very little effort. Whether you’re feeding a group or just trying to streamline your breakfast routine, sheet pan eggs make it easy. You can season or top them to your liking and portion them out however you prefer.

Ingredients

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

• Eggs

• Salt

• Black pepper

• Non-stick cooking spray or oil

Optional Add-ins:

• Chopped vegetables (like bell peppers, onions, or spinach)

• Shredded cheese

• Herbs like chives or parsley

Directions

1. Preheat your oven to 350°F (175°C).

2. Lightly grease a rimmed sheet pan with cooking spray or a thin layer of oil to prevent sticking.

3. Crack the eggs directly onto the sheet pan, spacing them out evenly. For scrambled-style eggs, beat them in a bowl first before pouring into the pan.

4. Season with salt and pepper, and add any desired toppings or mix-ins.

5. Bake for 12–15 minutes, or until the eggs are set to your desired doneness. For a firmer yolk, bake closer to 15 minutes; for a softer texture, check around 10–12 minutes.

6. Remove from the oven, let cool slightly, then cut into portions and serve or store.

Servings and timing

This recipe typically serves 6 to 8 people, depending on the number of eggs used and portion size.
Prep time: 5 minutes
Cook time: 12–15 minutes
Total time: 20 minutes

Variations

• Vegetarian Style: Add spinach, cherry tomatoes, mushrooms, and feta cheese.

• Spicy Kick: Mix in chopped jalapeños and a dash of hot sauce.

• Mediterranean: Use olives, sun-dried tomatoes, and crumbled feta.

• Scrambled Version: Whisk all eggs together before pouring into the sheet pan for a scrambled bake.

Storage/Reheating

Store leftover sheet pan eggs in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave for 30–45 seconds or warm in the oven at 300°F (150°C) for about 5–7 minutes.
Avoid overcooking during reheating to maintain a tender texture.

FAQs

How do I keep the eggs from sticking to the sheet pan?

Use a generous amount of non-stick spray or line the pan with parchment paper for easy release.

Can I make these eggs scrambled?

Yes, simply whisk the eggs in a bowl and pour them into the sheet pan for scrambled-style baked eggs.

What size sheet pan should I use?

A standard half sheet pan (18×13 inches) works well for baking 12 eggs evenly.

Can I freeze sheet pan eggs?

Yes, freeze individual portions in airtight containers or wrap them tightly. Reheat in the microwave or oven.

Can I make this recipe dairy-free?

Absolutely. Just skip the cheese or use a dairy-free alternative.

Can I make a smaller batch?

Yes, use a smaller pan and reduce the number of eggs accordingly. Adjust baking time as needed.

Can I use egg whites only?

Yes, egg whites can be used, though the texture may be slightly different.

Are sheet pan eggs good for breakfast sandwiches?

They’re perfect! Cut into squares and stack between your favorite bread or English muffin.

How do I know when the eggs are done?

The whites should be set, and the yolks cooked to your preference. Slightly jiggle the pan to check doneness.

Can I prepare this the night before?

You can prep the toppings and even crack the eggs into the pan, cover, and refrigerate overnight. Just bake in the morning.

Conclusion

Sheet Pan Baked Eggs are a lifesaver for anyone looking to simplify breakfast. With customizable ingredients, easy cleanup, and perfect portions every time, this recipe belongs in your weekly rotation. Whether you’re prepping meals or serving a crowd, you’ll love how effortlessly these eggs come together.

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