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Sheet Pan Baked Eggs

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Sheet Pan Baked Eggs are a quick and efficient way to cook eggs for a crowd or meal prep. With customizable toppings and minimal cleanup, they’re perfect for breakfast sandwiches, brunch, or a simple protein boost during the week.

Ingredients

  • 12 large eggs (adjust based on pan size and servings)
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper (or to taste)
  • Non-stick cooking spray or 1 tbsp oil
  • Optional: 1 cup chopped vegetables (bell peppers, onions, spinach, etc.)
  • Optional: 1/2 cup shredded cheese
  • Optional: 2 tbsp fresh herbs (chives, parsley, etc.)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Lightly grease a rimmed sheet pan with non-stick spray or oil.
  3. Crack the eggs directly onto the sheet pan, spacing them evenly. For scrambled-style eggs, whisk them in a bowl first before pouring into the pan.
  4. Season with salt and pepper, then add any desired vegetables, cheese, or herbs.
  5. Bake for 12–15 minutes, or until eggs are cooked to your preferred doneness. For softer yolks, check at 10–12 minutes; for firmer eggs, bake closer to 15 minutes.
  6. Remove from oven and allow to cool slightly.
  7. Slice into portions and serve immediately, or store for later use.

Notes

Use parchment paper for easier release and cleanup.Perfect for breakfast sandwiches—cut into squares for easy stacking.Refrigerate leftovers for up to 4 days or freeze for longer storage.Reheat gently to avoid rubbery texture (microwave 30–45 seconds or oven at 300°F for 5–7 minutes).Customize with veggies, cheese, or spices for endless variations.

Nutrition

Find it online: https://cookibly.com/sheet-pan-baked-eggs/