Sheet Pan Eggs (feeds a crowd)

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

5 from 6 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Diet: Diabetic

Servings:

Calories: 151.32kcal

Author: Denise Bustard

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.

Video

Notes

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.

Nutrition