Sheet Pan Eggs might be the easiest eggs you ever make! Make 12 servings of eggs all at once on a sheet pan in under 30 minutes. You can put the eggs on breakfast sandwiches, toast, or just eat them plain. And they are great for meal prep! Time to celebrate because breakfast just got a whole lot easier!
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Why You’ll Love This Recipe
It couldn’t be easier! This is a recipe you can make half awake at 5am and it still turns out great! Mix up the ingredients and just pop them in the oven and leave them alone until they’re done! No hard work necessary.
What I Love:
- Meal Prep – You can make these eggs at the beginning of the week and have them ready to go for breakfast the rest of the week.
- Breakfast Sandwiches – If you love breakfast sandwiches, but can never figure out how to get the perfect egg, just wait until you try these!
- Busy Parents – With kids running around in the morning, focusing all your attention on the breakfast is not ideal. This recipe is great because you can easily put these eggs in the oven and take care of other duties while it cooks!
- Savory Breakfast – If you love savory breakfasts, you’ll love these easy sheet pan eggs!
- Easy Clean Up – TRUST me, nobody hates eggs stuck to a pan more than me. If you grease the pan really well, you’ll have no issues with cleanup!
Thick, fluffy eggs don’t have to be hard! Yes, you heard right, these baked eggs are surprisingly fluffy, soft, and thick. On top of that, these bad boys are totally customizable, which means you can put in whatever ingredients you or your family prefers. Doesn’t get much better than that!
Sheet Pan Eggs Ingredients
This is a discussion about the ingredients. For the actual recipe with amounts, please see the recipe below.
- Eggs – You’ll need 18 eggs for this recipe. You can also use a 32 ounce carton of liquid eggs instead.
- Heavy Cream – Heavy cream is great to get a rich flavor and fluffy texture in these eggs. Half and half will work, and so will regular milk. The only difference is that the texture and flavor will differ a bit.
- Cheddar Cheese – Highly recommend using freshly grated cheddar cheese, but the pre-packaged kind will work fine too. You don’t have to stick with cheddar you can also use white cheddar, Monterey jack, Colby jack, Pepper jack, gouda, or whatever cheese fits your preference.
- Olive Oil – This is strictly for greasing the baking sheet. Don’t be afraid to really lather this on, otherwise the eggs will stick to the pan.
- Toppings – Ham, bacon, and green onion is what this recipe calls for, but you can add in your favorite proteins and veggies instead. Some other great options are chopped spinach, onions, tomatoes, mushrooms, cooked ground sausage, diced cooked chicken, and so much more! If you have picky eaters, feel free to leave the toppings out all together.
How To Make Sheet Pan Eggs
This is just a visual overview of how this recipe is made to help you visualize the process. For the actual recipe directions with full details, please see the recipe card below.
Step 1: Add ingredients to a bowl.
Step 2: Whisk everything together until combined.
Step 3: Generously grease a sheet pan.
Step 4: Pour eggs onto the sheet pan and bake.
Want Bite Size Eggs Instead?
If grab and go bite size eggs are more your speed, try my Starbucks Egg Bites recipe. Creamy and delicious just like the ones at the coffee shop – you can make them in the time it would take you to go through the drive thru – for less!
Storage Tips
Storage – The great thing about this recipe is that you can keep these eggs in the fridge for the whole week and have breakfast meal prepped for you. You can store them in an airtight container, or tightly sealed baggie, in the fridge for up to 4 days. You can also freeze them for up to 3 months. If you go the freezing route, I recommend wrapping or bagging each serving individually.
Reheating – To reheat, just stick the desired amount of servings in the microwave for a 30 seconds to 1 minute or until warm.
FAQs
Whole eggs give you more volume and more nutrients, but you can use just egg whites for this recipe. If you choose to use egg whites then you’ll need more eggs or add in some liquid egg whites.
Yes, it’s possible to burn the bottom and edges of these eggs if you leave them in the oven for too long. Make sure to rotate the pan when baking, and keep a close eye on them to check for doneness.
Serves Well With
You can serve these sheet pan eggs on a bagel or english muffin with meat and cheese for a breakfast sandwich, or pop it on top of some avocado toast. You can also serve it on the side of some pancakes, waffles or french toast for a happy, hearty breakfast. Hope you enjoy!
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Sheet Pan Eggs
Equipment
Ingredients
- 18 large eggs
- 3/4 cup heavy cream (or heavy whipping cream)
- salt and pepper to taste
- 1/2 cup cooked ham (cubed )
- 1/2 cup cooked bacon (crumbled)
- 1/4 cup green onions (diced)
- 1/2 cup cheddar cheese (or other cheese variety) (grated )
Instructions
- Preheat oven to 375 F degrees.
- Crack eggs into a large mixing bowl.
- Pour in heavy cream into eggs, along with salt and pepper to taste. Whisk together until combined. A hand mixer can also be used, but do not over mix to the point the eggs become frothy. Set aside.
- Grease a 12X18 rimmed sheet pan with oil (olive, avocado, canola all work). Make sure to cover the entire surface and the inside edges. Pour the egg mixture into the greased baking sheet.
- Evenly sprinkle the cubed ham, bacon, green onions and cheese over the egg mixture.
- Carefully transfer baking sheet to the oven and bake for 10 minutes. Rotate the baking sheet and bake for an additional 5-10 minutes, until the eggs are set in the center.
- Remove from oven and slice into either 12 or 16 servings, depending on how many are desired.
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
one of the greatest discoveries ever! Its perfect for our family reunion make ahead breakfasts!
My family was so excited about breakfast with this simple recipe! Thank you!
Sonda Laporte, for a 9×13 dish, you can probably just halve the recipe.
I made this recipe yesterday, adding 1/2 tsp garlic powder, 1/2 cup of cooked crumbled sausage and 1 cup of fresh baby spinach. The result was amazingly fluffy and flavorful eggs. Absolutely delicious.
I used a 12 x 18 sheet pan, and once completely cooled, I used a round biscuit cutter to cut 13 rounds, great for bagels or English muffin sandwiches. Perfect for company breakfast or a nice addition to a brunch buffet. I wrapped the leftovers individually and popped in the freezer. Thank you for this wonderful recipe.
Can’t wait to try this. I’m vegetarian and watching my cholesterol, so I’ll do 6 eggs and 12 egg whites. I’ll be leaving out the meats and adding freshly sauteed spinach, onion, and feta cheese.
Can I do this in a 9×13 dish?
If so how many eggs should I use.
I had to revise a bit to accommodate my small oven. Used a small jelly roll pan with a dozen eggs, not near as much HWC, just a splash or two. Used 1/2 c diced yellow onion and about half that of red bell pepper. I used Colby jack cheese just bc we love it. Sliced into 24 pieces and made them sandwiches with sausage for the center. It was delicious and perfectly done in 13 min! Great for a quick breakfast since I rarely feel up to cooking first thing in the am. Thanks so much for this recipe! (Also, I got hubby involved lol, he grated the cheese and cracked the eggs while I was dicing vegs!)