Go Back
–+ servings
A slice of vegetable frittata with mushrooms, bell peppers, and spinach on a wooden spatula.

Easy Sheet Pan Eggs Recipe

Author: Jessica Haggard
Sheet pan eggs are the ultimate breakfast hack that I know you will love. 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. This method takes all the best things about eggs and turns them into a delicious dish that has all the cheesy, fluffy, savory goodness!
5 from 2 votes
Print Recipe Pin Recipe Save Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12 servings
Calories 172 kcal

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 12x17-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.

Video

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!
Serve: Eat 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 an avocado toast, or in a breakfast wrap. Enjoy it as a side to pancakes, waffles, or French toast.
Store: 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. To freeze, 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.

Nutrition

Calories: 172kcalCarbohydrates: 3gProtein: 12gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 263mgSodium: 389mgPotassium: 169mgFiber: 0.4gSugar: 1gVitamin A: 962IUVitamin C: 9mgCalcium: 153mgIron: 1mg
Did you make this recipe?Please leave a review and share your experience with us! Your feedback means a lot to the entire community.