Sheet Pan Eggs – Cooking Classy

Sheet Pan Eggs are an incredibly simple, highly adaptable, crowd-friendly recipe made with a few staple ingredients. They’re great for an on the go breakfast sandwich, a weekend brunch, or even for a make ahead freezer friendly breakfast option.

Sheet Pan Baked Eggs

This recipe, made with an abundance of 18 eggs, makes enough to feed plenty of hungry people. I’m not sure why I hadn’t thought of cooking them this way before decades ago, but it works incredibly well to cook a large batch of eggs at once on a baking sheet.

They are similar to the texture of a baked frittata or like the eggs you’d find in a breakfast sandwich at a bagel shop.

The best part is that preparation is a total breeze. All the eggs are whisked together, creamy half and half is added, and then from there any optional add-ins are tossed in and it’s all baked on one big sheet pan.

You can cut and serve them buffet style right from the pan, layer them between an English muffin breakfast sandwich with bacon and avocado, or pair them as a side to a hot griddle item such as pancakes or French toast.

Try them plain and simple with just cheese mixed in for a basic option, then when you are feeling more adventurous add lots of different mix-ins (just like you would a frittata. Lots of ideas listed below).

Sheet Pan Eggs Recipe Ingredients

• Large eggs: Other sizes of eggs will work, just crack enough to equal 4 cups.
• Half and half: If you don’t have half and half just use a blend of half milk and half heavy cream.
• Salt and pepper: I’ve listed a suggested amount to start with just adjust accordingly to how salty you want them and if you add salty mix-ins or not.
• Grated cheddar cheese: These could even be made without cheese if you’d prefer.
• Mix-ins: See mix-in ideas below. You can add up to 4 cups mix-ins counting the cheese.

Best Mix-Ins to Add to Baked Eggs

• Meat: Cooked bacon, sausage, ham, chorizo.
• Vegetables (sautéed or steamed): Bell pepper, zucchini, yellow squash, mushrooms, broccoli, asparagus, red onions, green onions, spinach, potatoes or hash browns, artichoke hearts, tomatoes (tomatoes don’t need to be pre-cooked).
• Herbs: Chives, parsley, dill, tarragon, cilantro, basil, oregano.
• Cheese: Cheddar, Swiss, Monterey jack, feta, Gruyere, fontina, Gouda, Mozzarella, parmesan (this one in lesser amount).
• Seasonings: Paprika, garlic powder, onion powder, chili powder, turmeric, cayenne pepper.

How to Make Sheet Pan Eggs

• 1. Preheat oven to 325 degrees.
• 2. Beat eggs, add half and half: Crack eggs in a large mixing bowl. Break egg yolks (with whisk) then whisk together. Add half and half, salt and pepper and mix.

• 3. Add mix-ins: Stir in cheese and add-ins (or if using cheese only you can sprinkle it over the top after pouring eggs into pan if preferred).
• 4. Grease baking sheet: Spray a rimmed 18 by 13 by 1-inch baking sheet very well with non-stick cooking spray.
• 5. Pour eggs into baking sheet: Pour egg mixture into pan, carefully transfer to oven (tip: it’s helpful to do this step on the countertop near oven so you don’t have to walk far so the eggs don’t spill out).
• 6: Bake until set: Bake in preheated oven until eggs are just barely cooked through in the center, about 20 to 25 minutes.

How to Store and Reheat Sheet Pan Eggs

• Let eggs cool (no longer than 2 hours at room temperature).
• Layer into a storage container with parchment paper between layers.
• Store in the fridge for up to 3 days.
• Freeze for up to 3 months for a make ahead breakfast.
• To reheat thaw overnight if frozen, rewarm individual servings in the microwave for about 20 seconds or so, or reheat more on a baking sheet at 350 covered with foil until warmed through.

Helpful Tips for Baking Eggs

• Oven temp: For baked eggs I found it worked better to bake at a lower temperature on a sheet pan so they didn’t warp and bubble up and so they didn’t end up with a spongy texture. 325 F° works well.
• Lining pan: Parchment paper is NOT recommended. I made these many times lining the baking sheet with parchment paper (as many recipes suggest) and each time some of the eggs or even up to half of the egg ended up running underneath the parchment paper and therefor ruining it. A well greased baking sheet alone will work better.
• Transferring tip: As noted in the recipe it is helpful to have the baking sheet somewhere nearby the oven when you are ready to pour the eggs and transfer. You have to be quite steady once everything is poured in and the less walking around with it the better.
• The other option would be to turn the oven up 50 degrees higher, add the mix-ins to the baking sheet (spread around) then pour the egg mixture in once the pan is already on the oven rack, then close oven and reduce the baking temp to listed temp.
• Overcooking: Be careful not to overcook the eggs or they can become rubbery, they should just barely cook through to the center and no longer be wet to achieve that soft and tender texture we look for with eggs.
• Browning tip: If you want a golden brown topping you can broil the eggs very briefly near the end.
• Cool to store: Let eggs cool before storing or the condensation will make them wet and less appetizing.

More Tasty Egg Recipes to Try

Sheet Pan Eggs

These are an incredibly simple, highly adaptable, crowd-friendly recipe made with a few staple ingredients. They’re great for an on the go breakfast sandwich, a weekend brunch, or even for a make ahead freezer friendly breakfast option.

Servings: 20

Prep15 minutes minutes

Cook20 minutes minutes

Ready in: 35 minutes minutes

• Preheat oven to 325 degrees.

• Crack eggs in a large mixing bowl. Break egg yolks (with whisk) then whisk together. Add half and half, salt and pepper and mix.

• Stir in cheese and mix-ins (or if using cheese only you can sprinkle over the top after pouring eggs into pan).

• Spray a rimmed 18 by 13 by 1-inch baking sheet very well with non-stick cooking spray.

• Pour egg mixture into pan, carefully transfer to oven (tip: it’s helpful to do this step on the countertop near oven so you don’t have to walk far so the eggs don’t spill out).

• Bake in preheated oven until eggs are just barely cooked through in the center, about 20 to 25 minutes.

• *Adjust salt to taste. Note that if you are adding salty bacon or ham to the recipe you may not need as much salt.
• Nutrition estimate does NOT include mix-ins other than 1 cup cheddar as these will vary.
• Pictured in the photo above is 1 lb bacon cooked and chopped, 5 oz baby spinach steamed (and dabbed dry), 1 1/2 cups grape tomatoes halved and 1 cup Swiss cheese as the mix-ins.

Optional Mix-Ins

• Veggies: Use sautéed veggies such as sliced mushrooms, chopped red bell pepper, zucchini, broccoli, asparagus, red onion, green onion, spinach, or fresh tomatoes.
• Meats: Cooked meats such as bacon, ham, pork sausage or chorizo work well. Use about 12 to 16 oz.
• Cheese: cheddar, gruyere, Monterey jack, Swiss cheese, mozzarella, fontina, gouda or even a little parmesan work well. 
• Seasonings: for more flavor you can herb and seasonings as parsley, chives, paprika, onion powder, garlic powder or cayenne pepper.

Nutrition Facts

Sheet Pan Eggs

Amount Per Serving

Calories 99
Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 3g19%

Trans Fat 0.02g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 176mg59%

Sodium 281mg12%

Potassium 79mg2%

Carbohydrates 1g0%

Fiber 0.01g0%

Sugar 1g1%

Protein 7g14%

Vitamin A 332IU7%

Vitamin C 0.1mg0%

Calcium 75mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.