Sheet Pan Eggs Recipe
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Sheet pan eggs are the ultimate breakfast hack that I know you will love. This one-pan recipe makes thick, fluffy, flavorful egg slices that are perfect for busy mornings or for feeding a crowd. It’s a no-stress, all-flavor breakfast option that bakes like a dream in the oven. I seriously can’t think of an easier, more delicious way to cook over a dozen eggs at the same time!
I love serving my family eggs for breakfast. They’re quick to cook, easy to pair with other ingredients, and there’s literally no shortage of ways to enjoy them. Out of all the ways to prepare eggs, my all-time favorite has to be sheet pan eggs. Nothing beats the convenience of simply pouring the egg mix into a sheet pan, adding the toppings, and leaving it to bake. You always get a delicious hearty breakfast with minimal effort and clean-up.
Sheet pan eggs can be enjoyed for breakfast, brunch, or a light lunch. My kids love these as a grab-and-go meal when they’re in a rush, and my husband prefers them tucked into a breakfast burrito. I love serving these fluffy, filling egg slices when I’m hosting brunch or have family over because one pan can easily feed a crowd of 12!
Why You’ll Love This Recipe
- Ultimate time-saver: Sheet pan eggs are a one-pan wonder, making breakfast a breeze with minimal prep and cleanup – perfect for busy mornings or when you need a quick, wholesome meal.
- Family-friendly: It’s a new and exciting way to serve eggs to your family, and even the picky eaters will love them!
- Customizable: You can mix in your favorite veggies, cheeses, or even breakfast meats for a customized, hearty meal.
- Perfect for a crowd: This recipe allows you to whip up a generous portion in one go, making sure everyone gets a filling meal without the hassle of cooking individual servings.
- Meal-prep friendly: Make it at the beginning of the week, store in the fridge, and reheat to enjoy a delicious, protein-packed meal all week long!
How to Make Sheet Pan Eggs
Sheet pan eggs are a no-fuss, no-mess meal that makes perfect eggs every time. No flipping needed! Just mix, pop the pan in the oven and wait for your eggs to bake. This method takes all the best things about eggs and turns them into a delicious dish that has all the cheesy, fluffy, savory goodness!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Eggs: Use the freshest eggs you can find for the best flavor and texture. Fresh eggs yield a fluffier, more vibrant dish. I use organic or free range, but you can use whatever is available.
- Half and half: Makes the dish rich and creamy!
- Salt: Highlight the flavors of the eggs and toppings. I use a minimally processed sea salt.
- Ground black pepper: Adds a little spice. Freshly-ground black pepper makes a huge difference!
- Spinach: I like using fresh baby spinach.
- Mushrooms: For a delicious texture contrast. They give the dish some chew!
- Red bell pepper: Adds a subtle sweetness and a delightful crunch to the dish. Feel free to use green or yellow bell peppers for added color or roasted poblano peppers for some mild heat.
- Red onion: Green or yellow onions will also work great.
- Cheddar cheese: The cheesy flavor adds a nice finishing touch to the eggs. I recommend using freshly-grated cheddar cheese, but pre-packaged will work, too.
Step-By-Step Instructions
This recipe comes together in 3 simple steps. Follow the instructions below and you can’t go wrong!
Step 1: Prep the eggs
Preheat the oven to 350 F. Grease a 12×17-inch rimmed sheet pan on all sides and line with parchment paper.
Whisk the eggs with half and half, salt, and pepper in a medium mixing bowl, then pour the mixture into the pan.
Step 2: Add the veggies
Next, sprinkle the spinach, mushrooms, red bell pepper, and onion evenly over the eggs. Top with cheese.
Step 3: Bake
Bake for 20 minutes until the eggs are set in the center. You’ll know when they’re done when they aren’t jiggly anymore. Allow to cool slightly before cutting into 12 portions, or 16 if you want smaller slices. Serve and enjoy!
Substitutions
You likely already have all the essentials for sheet pan eggs at home. If you’re missing an ingredient or want to use an alternative, here are my suggested substitutions.
- Half and half: Substitute half and half with milk for a lighter option or heavy cream if you want richer, thicker eggs.
- Salt: Try garlic salt or seasoning salt in place of regular salt for added depth.
- Cheddar cheese: Substitute cheddar with your cheese of choice. White cheddar, mozzarella, Gruyere, Monterey Jack, Pepper Jack, and gouda are all good options.
Variations
You can’t go wrong with sheet pan eggs, but switching up the toppings every so often brings new life to this delicious meal. You can easily make this recipe your own by adding your favorite toppings, but here are a few flavorful options to test out!
- Go meaty! Add crumbled sausage, crispy bacon bits, diced ham, chorizo, or turkey bacon for a protein-packed option.
- Keep it simple with 1 cup of mixed herbs like parsley, chives, and thyme, and 1 cup of shredded gruyere or goat cheese for delicious creamy, herby eggs.
- I love sheet pan eggs, Mexican-style! Add 1/2 cup of cooked black beans, 1/4 cup of diced jalapeños, and 1 cup of shredded Pepper Jack cheese, then top with salsa and avocado after baking.
- Want eggs with a spicy kick? Add a handful of diced jalapeños or a pinch of crushed red pepper flakes. Finish with a drizzle of hot sauce or sriracha before serving!
Expert Tips
- Avoid water-rich vegetables: While you can add any vegetables you like, I recommend that you avoid water-rich vegetables like tomatoes and zucchini since they release a lot of moisture and can make your eggs soggy.
- Limit your toppings: It can be tempting to add all your favorite mix-ins at once, but be careful not to overload your sheet pan eggs. Too many toppings can prevent the eggs from cooking evenly and result in a dense or soggy texture.
- Use a rimmed baking sheet: With 18 eggs in a single pan, it can be challenging to transfer it from the counter to the oven. The solution? Use a rimmed baking sheet – the deeper, the better!
- Try muffin tins: Instead of using a sheet pan, you can use muffin tins to make these eggs. Just grease the muffin tins generously, pour in the egg mixture, add your toppings, and bake the same way as sheet pan eggs. You’ll have fun individual egg bites ready for the week!
How to Store This Recipe
Cool completely, transfer the egg slices into an airtight container, and store in the refrigerator for up to 5 days. To reheat, simply pop in the oven or microwave until heated through.
If you want to freeze them to enjoy later, place the slices on a parchment-lined baking sheet and place in the freezer until frozen solid. Once frozen, transfer to freezer-safe bags or containers and freeze for up to 1 month. Thaw in the refrigerator before reheating!
What to Serve with Sheet Pan Eggs
A slice of sheet pan eggs can be pretty filling, especially when it’s loaded with toppings. You can enjoy it as is or with some light fruits on the side for a quick breakfast or snack.
If you prefer a heartier meal, serve it on a bagel or English muffin, along with some cheese, on top of avocado toast, or in a breakfast wrap. I also enjoy it as a side to pancakes, waffles, or French toast.
If you make this sheet pan eggs, please leave a review. I really appreciate each and every 5-star rating and review comment!
Easy Sheet Pan Eggs Recipe
Ingredients
- 18 large eggs
- ½ cup half and half
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup chopped spinach
- ½ cup mushrooms sliced
- 1 small red bell pepper diced
- 1 small red onion thinly sliced
- 1 ½ cup shredded cheddar cheese
Instructions
- Preheat the oven to 350 °F. Grease a 12×17-inch rimmed sheet pan on all sides and line with parchment paper.
- Whisk the eggs with half and half, salt, and pepper in a medium mixing bowl. Pour the mixture into the pan.
- Sprinkle the spinach, mushrooms, red bell pepper, and onion evenly over the eggs. Top with cheese.
- Bake for 20 minutes until the eggs are set in the center. Allow to cool slightly before cutting into 12 portions and serving.
Notes
- Avoid adding water-rich vegetables like tomatoes and zucchini to the mixture since they release too much moisture and can make your eggs soggy.
- But be careful not to overload your sheet pan eggs. Too many toppings can prevent the eggs from cooking evenly and result in a dense or soggy texture.
- With 18 eggs in a single pan, it can be challenging to transfer it from the counter to the oven. Make sure to use a rimmed baking sheet – the deeper, the better!
- Instead of using a sheet pan, you can use muffin tins to make these eggs. Just grease the muffin tins generously, pour in the egg mixture, add your toppings, and bake the same way as sheet pan eggs. You’ll have fun individual egg bites ready for the week!
