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.
Time to celebrate because breakfast just got a whole lot easier!
Reasons You’ll Love This
Super Easy – The best thing about these scrambled eggs is that you can just pop them in the oven and leave them alone until they’re done! No hard work necessary.
Great All Week – 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!
Ingredient Info
Let’s discuss how to make sheet pan eggs, as well as the ingredients that are needed. Please take note that below you will find discussion, expert tips, and answers to frequently asked questions about this recipe to help you recreate it in your kitchen. If you *just* want the recipe itself, scroll down. The full printable recipe itself, with exact measurements and instructions, is found at the bottom of this page.
- 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.
- Start by preheating the oven to 375°F. In a very large mixing bowl, add all of the eggs, heavy cream, salt and pepper.
- Whisk everything together until combined. You can use a hand mixer, just make sure to stop before the eggs become frothy.
- Once evenly combined, set aside.
- Generously grease a 12×18 rimmed sheet pan with olive oil. Get every corner and edge fully covered.
- Pour the entire egg mixture onto the 12×18 pan. Sprinkle the diced ham, bacon, and green onion and cheese on top of the eggs in the pan.
- Place the sheet pan eggs in the oven and bake for 10 minutes. Open the oven to rotate the pan and cook for 5-10 more minutes, or until the eggs look fluffy and done. You’ll know they’re done when they aren’t “jiggly.” Slice into 12 even slices, or 16 if you want smaller portions. Serve and enjoy!
Tips And Advice
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.
To reheat, just stick the desired amount of servings in the microwave for a 30 seconds to 1 minute or until warm.
Make Egg Bites
Instead of using a sheet pan, you can use a muffin tin to make these eggs, and then you have egg bites ready for the week. Just grease each muffin tin generously with olive oil, or use an aluminum foil cupcake wrapper before pouring in the egg mixture. Decorate each well with your toppings and bake the same way you would in the sheet pan!
Equipment
For this easy sheet pan eggs recipe you’ll need a few easy items to get you started!
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!
More Recipes You’ll Love!
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
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Sonda Laporte says
Can I do this in a 9×13 dish?
If so how many eggs should I use.
Autumn Zink says
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!)