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!
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.
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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!
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.
- 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
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.
5. Cool + portion- Cool for 5 minutes, then serve them up!
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.
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.
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.
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)
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
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Sheet Pan Eggs (feeds a crowd)
- 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
- 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.
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