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–+ servings
a close up of a spatula picking up some sheet pan eggs

Sheet Pan Eggs

Author Christi Johnstone
Course Breakfast, brunch
Cuisine American
Sheet Pan Eggs make for the easiest breakfast using this baking hack! Instead of cooking 12 servings of eggs 12 different times, make it 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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 servings

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

Toppings - Toppings used in this recipe are optional. Feel free to leave them out, change the amounts or replace them with other toppings as desired.
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.

Nutrition

Calories: 194kcal | Carbohydrates: 1g | Protein: 12g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 275mg | Sodium: 262mg | Potassium: 151mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 645IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 1mg
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