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Home Meal Type Breakfast
5
/5
30 minutes

Sheet Pan Eggs

Gluten Free Gluten Free Low Carb Low Carb Nut Free Nut Free Vegetarian Vegetarian Meal Prep Meal Prep
Jump to Recipe
By: Denise Bustard13 Comments
Posted: 2/23/21 Updated: 2/24/21

This post may contain affiliate links. Please read our disclosure policy.

Cook breakfast for a crowd with these sheet pan eggs! Prepare them in minutes, customize with your favorite toppings, and sit back and relax while the oven does the hard work.

Using sheet pans to cook dinner is all the rage, but they work great for breakfasts as well! From sheet pan pancakes (which actually bake in a 9 x 13 dish) to this sheet pan sausage breakfast bake, to these sheet pan eggs, there are a million ways to use them!

sheet pan eggs, overhead view
Jump to... show
1 Reasons to ♡ this recipe
2 Recipe video
3 Ingredient notes
4 Step by step directions
5 FAQ
6 Add in ideas
7 Storage + meal prep
8 More big batch breakfast recipes
9 Sheet Pan Eggs (feeds a crowd)

These sheet pan eggs are so simple to prepare, and feed a crowd OR work great for meal prep.

Think of this recipe as like an omelette, but for a crowd! Cooking up these eggs in a sheet pan means you don't have to hang out over the stove top...it's so efficient and allows you to focus on other things while they bake.

Don't forget to pin this post to save it for later!

Reasons to ♡ this recipe

  • they make a big batch
  • they make a great meal prep breakfast, and you can even freeze any leftovers you have
  • you can customize your toppings
  • they are really simple to prep and very hands off!

Recipe video

Watch the video below to see exactly how I prepped these sheet pan eggs. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.

Ingredient notes

brown eggs in egg carton
  • eggs- this recipe was tested with large eggs.
  • milk- helps mobilize the eggs so they spread across the pan, and also prevents the eggs from drying out while cooking; some experts recommend half and half for a richer result, and eggs that don't weep (1, 2).
  • cheese- use mozzarella or cheddar, or get creative, adding something like crumbled feta, jalapeño cheddar, or aged cheddar.
  • add ins- for this recipe, I've used finely chopped bell peppers, sliced mushrooms, and cooked, cooled & chopped bacon. See below for more suggestions!

Step by step directions

eggs cracked into a glass measuring bowl for the meal prep eggs recipe

1. Mix ingredients- Beat together eggs, then add in milk, salt & pepper.

2. Prepare pan- Grease a good quality rimmed sheet pan (these are the ones I own!) generously with oil. Make sure to use a 12 X 17 inch pan (and at least 1 inch deep)

3. Add eggs- Pour the eggs into the sheet pan, then sprinkle with any veggies, bacon, or cheese you'd like to add.

4. Bake- Place in a 375°F oven and bake for 20 minutes. Eggs should be set and not jiggly in the middle.

overhead view of sheet pan eggs

5. Cool + portion- Cool for 5 minutes, then serve them up!


FAQ

Should I line the pan with foil or parchment?

These eggs come out of the pan easily, with minimal cleanup involved. With that being said, if you wanted to, you could try parchment or foil.

Can I freeze sheet pan eggs?

Yes! Wrap in plastic wrap and place in a larger storage container, and you can freeze for up to 3 months. Thaw completely, then heat in the microwave before enjoying.

Can I bake this in a 9 x 13 inch baking dish instead?

Sure, but you're going to need to cut the recipe in half. Grease the pan well, and bake at 375°F for 20-25 min, or until the eggs no longer jiggle.

Do the vegetables need to be cooked first?

If you finely chop your vegetables, they can be added without cooking first.


Add in ideas

I caution you not to go too crazy with the veggies as they do release liquid and you don't want your eggs to get too liquidy.

  • bacon (cooked & cooled first)
  • crumbled sausage (cooked & cooled first)
  • chopped ham
  • cauliflower rice
  • spinach or kale
  • finely chopped broccoli
  • finely chopped onion
  • sun dried tomatoes (drained well and finely chopped)
  • shredded zucchini (liquid squeezed out)
meal prep eggs on plate with english muffin and arugula

Storage + meal prep

  • fridge- store in an air tight container in the fridge for up to 4 days.
  • freezer- cool completely, then carefully wrap in plastic or parchment paper. Place in a larger meal prep container or freezer bag, squeezing out as much air as you can from the bag. Freeze for up to 3 months.
  • thaw- in the fridge overnight
  • reheat- in the microwave until steaming hot.

More big batch breakfast recipes

  • Peach Baked Oatmeal Recipe
  • Overnight Breakfast Casserole with Bacon & Sweet Potato
  • Blueberry Overnight French Toast Bake
  • Blueberry Baked Oatmeal
  • Creamy Instant Pot Steel Cut Oats
  • Fluffy Blueberry Pancakes
  • Breakfast Tacos (Meal Prep)
  • Time Saving Healthy Breakfast Recipes
  • Meal Prep Baked Eggs

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

overhead shot of a spatula taking out a square of sheet pan eggs

Sheet Pan Eggs (feeds a crowd)

5 from 6 votes
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Print Rate
Cook breakfast for a crowd with these sheet pan eggs! Prepare them in minutes, customize with your favorite toppings, and sit back and relax while the oven does the hard work.
12

Ingredients

  • 18 large eggs
  • ¾ cup milk
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 ½ cups vegetables such as bell peppers & mushrooms; finely chopped; see note 1
  • ½ cup bacon cooked, cooled & chopped
  • 1 cup cheese shredded

Instructions 

  • Heat oven to 375°F.
  • Grease a good quality 12X17 inch (and at least 1 inch deep) baking pan with 1 tablespoon of olive oil. Don't forget the sides of the pan.
  • In a large bowl, beat the eggs together. Stir in the milk, salt and pepper and beat until well combined.
  • Pour egg mixture into the prepared baking sheet. Sprinkle the vegetables, bacon and cheese over top evenly.
  • *Carefully* place the tray in the oven. Bake for 10 minutes, then carefully rotate the pan. Bake for another 10 minutes (total cook time of 20 minutes), or until the eggs no longer jiggle. 
  • Remove from oven and allow to cool slightly, before running a knife along the edges of the pan and gently scooping the eggs out of the pan.

Tips:

1- you can get creative with the vegetables you add to these eggs, but don't add too many as they can make your eggs watery. Here are some ideas: bacon, crumbled sausage, ham, cauliflower rice, spinach or kale, finely chopped broccoli, finely chopped onion, sun dried tomatoes, shredded zucchini (liquid squeezed out).
Storage
Fridge- store in an air tight container in the fridge for up to 4 days. 
Freezer- wrap individual slices in plastic, then place in a large sealed storage container. Freeze for up to 3 months. Thaw completely before heating in the microwave and enjoying.
Reheat
Heat in the microwave or in a frying pan until hot.

Video

Nutrition Information

Serving: 1/12th of the batch, Calories: 151.32kcal, Carbohydrates: 4.54g, Protein: 11.75g, Fat: 9.44g, Saturated Fat: 3.75g, Cholesterol: 255.19mg, Sodium: 274.13mg, Potassium: 166.53mg, Fiber: 0.93g, Sugar: 1.11g, Vitamin A: 1599.44IU, Vitamin C: 2.37mg, Calcium: 107.01mg, Iron: 1.41mg
Author: Denise Bustard
Course: Breakfast
Cuisine: American

© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Did You Make This?Don't forget to leave a review below, and tag us on Instagram using @SweetPeasAndSaffron or #sweetpeasandsaffron
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Meet Denise Bustard

Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.

Read more...

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Recipe Rating




  1. Abby says

    Posted on 2/23/21 at Posted on 2/23/21

    Can you do this recipe with egg whites?

    Reply
    • Denise Bustard says

      Posted on 3/1/21 at Posted on 3/1/21

      Hi Abby! I haven't tried, but think it would work great.

      Reply
  2. Linda says

    Posted on 10/21/19 at Posted on 10/21/19

    Do u have the nutrition facts ex carbs, fats, calories, and protein? Thanks great recipe
    Linda

    Reply
    • Denise says

      Posted on 11/4/19 at Posted on 11/4/19

      Hi Linda, sorry about that, nutritional info is now added to the post!

      Reply
  3. Rebecca Liuzzi says

    Posted on 9/22/19 at Posted on 9/22/19

    I'm baking this right now and put the pan in the oven first and then poured the eggs in and then sprinkled veggies and cheese to avoid spilling.
    Also I didn't know how muck milk to put in so a put in a healthy splash.

    Reply
    • Denise says

      Posted on 9/25/19 at Posted on 9/25/19

      Hi Rebecca, the recipe card says 3/4 cup of milk. Hope you enjoyed!

      Reply
  4. Cin says

    Posted on 5/27/19 at Posted on 5/27/19

    Quick question: There is no indication as to when to add the milk. It goes in step 4, right?
    3. In a large bowl, beat the eggs together.
    4. Stir in the eggs, salt and pepper and beat until well combined.

    Reply
    • Denise says

      Posted on 6/3/19 at Posted on 6/3/19

      Thanks for pointing that out, I've updated the recipe. It does go in step 4!

      Reply
  5. Kym says

    Posted on 11/29/18 at Posted on 11/29/18

    Sheet pan egg recipe looks great! I cannot wait to try it. Thank you.

    Reply
    • Denise says

      Posted on 12/3/18 at Posted on 12/3/18

      I hope you enjoy it, Kym!

      Reply
  6. Whitney says

    Posted on 11/5/18 at Posted on 11/5/18

    What’s the best way to heat the eggs back up after they have been in the fridge?

    Reply
    • Denise says

      Posted on 11/10/18 at Posted on 11/10/18

      Hi Whitney! I just popped mine in the microwave with some folded paper towel underneath.

      Reply
      • Denise says

        Posted on 11/10/18 at Posted on 11/10/18

        You can also reheat in a frying pan!

        Reply

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Hi, I'm Denise

Meal prep took me from feeling constantly stressed out about meals to cool, collected and in control. I want to share this amazing and transformational habit with you, so you can feel in control, too! Read more ...

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