How long it takes: 15 to 25 minutes (depending on what size pan you use) Equipment you’ll need: mixing bowl, whisk, sheet pan, oven Servings: 6 (or more) Breakfast is important to me and I’m always on the lookout for new ideas and recipes that I can enjoy for the first meal of the day. Think about it. Breakfast is a compound word, right? Break fast. It’s a long time from last night’s dinner and you’ve been fasting all night as you slumber in dreamland. Aren’t you hungry when you wake up, ready to break that all-night fast? I know I’m ready for a nice big breakfast and lots of hot coffee! Sheet pan eggs may become your new favorite. Kids love ’em and so do adults. There are so many ways to enjoy sheet pan eggs, from wraps to roll-ups, from fancy to plain. You’ll gonna want to give these a try!
Why You’ll Love Sheet Pan Eggs
Super easy and fast! With just a few ingredients and a short baking time, sheet pan eggs will help you provide a healthy breakfast for your family in no time. Nutritious and satisfying. Eggs pack a lot of healthy protein, along with other important nutrients. They are low in calories and stick with you. You can easily add in healthy vegetables, too. Great when you’re cooking for a crowd. This is the best way to cook a lot of eggs at once! Can be made ahead. Sheet pan eggs store well in the refrigerator or freezer so you can have them on hand for easy breakfasts any time. They thaw quickly. Use them to make breakfast sandwiches similar to fast food restaurants. Freeze the sandwiches for a grab-and-go breakfast whenever you need it.
Ingredient Notes
Eggs: The recipe is written for a dozen large eggs. Milk: For best results, use whole milk or 2% milk. Low-fat milk tends to get watery. Salt & Pepper: Add seasonings to taste. If you happen to be on a low-sodium diet, feel free to reduce the salt in the recipe. You can season the eggs with other favorite seasonings, too. Optional Add-Ins: Be creative with the add-ins. Naturally, shredded cheese is on the top of the list. We like sharp cheddar but feel free to use any cheese you enjoy or happen to have. Bell peppers, onions, bacon, ham, sausage, mushrooms, spinach, you name it, they are all great!
How To Make Sheet Pan Eggs
Prep the pan and preheat the oven. You’ll need a sheet pan with a rim that is large enough to easily contain the eggs. The larger the pan, the thinner the eggs will be, and they’ll get done more quickly. It’s up to you. Use a 12 x 17 inch pan, a 10 x 14 inch pan, or a 9 x 13 inch pan (photos show a 10 x 15 pan). We included cooking times for each in the recipe card. When you’ve chosen a pan, spray it generously with nonstick cooking spray. Blend the eggs, milk, and seasoning. There are a few ways to accomplish this. Use a large bowl and whisk; put it all in your blender; or use a hand mixer. The eggs and milk should be thoroughly blended together (the whites and yolks completely mixed) but not overly frothy. Pour into pan and add toppings. Carefully pour the egg mixture into your sprayed pan. Sprinkle on toppings. Bake the eggs. Carefully transfer the pan to the middle oven rack. If you’re worried about spilling the eggs on your way to the oven, put the pan in the oven first, then pour the egg mixture into the pan. Bake the eggs until they’re set in the middle. Cool and slice. Cool the eggs a few minutes and then slice into squares. Serve the nifty egg squares on toasted English muffins, on a slice of toast, in a warm biscuit, or in a tortilla or wrap. I like to serve mine with a warm cheddar cheese roll from Family Fare’s bakery department. Make sure to also pick up some fruit while you’re at Family Fare! When you shop at their bakery, produce, meat, and deli departments, you can be confident you’re getting fine and fresh products. And if you don’t, they will give you your money back AND replace the product for free. Isn’t that great?
Tips For Perfect Sheet Pan Eggs
Blend those eggs! Whether you use a whisk, an electric mixer, or a blender, be sure the eggs are well-blended. The whites and the yolks should be completely mixed together. It takes a little arm power if you’re using a whisk; if you’re using a blender, don’t overdo it! The eggs should not be frothy. Don’t spill! Be super careful when putting the sheet pan into oven; the eggs easily slosh over the edge. If you are feeling shaky, put the greased pan into the oven, then pour the eggs into the pan so you don’t have to transfer it. Carefully push the rack back into the oven if you pulled it out a bit. If all this seems a bit much, bake the eggs in a 9 x 13 inch cake pan which has higher sides. Cook the sheet pan eggs perfectly. The baking time depends on the size of the pan you use and how many toppings you loaded on. Check the eggs occasionally. Sheet pan eggs are best if they’re not overcooked. Toppings are great (but don’t get carried away). If you add too many toppings, the egg mixture may not be able to “glue” everything together. The sweet spot is 1½ to 2 cups. Avoid, or use less of, toppings that hold a lot of moisture such as chopped tomatoes, raw mushrooms, etc.
Recipe Variations
Add-ins galore! This recipe is somewhat of a blank slate. Add flavor boosters like finely diced onion or bell peppers; shredded spinach, olives, mushrooms, etc. Crumbled cooked bacon, sausage, or ham is delicious, too. Different types of cheese can change the flavor profile completely. Make a sandwich, wrap, taco, etc. Add a slice of sheet pan eggs to an English muffin, biscuit, toast, tortilla, etc. Layer on a slice of cheese, ham, a sausage patty, or bacon. Voila! A breakfast sandwich just like the fast food restaurants (but so much better!). Skip the bread and make an egg roll-up. Perfect for a low-carb gluten-free breakfast! Kids love this finger food idea. Simply roll up the egg into a long tube and enjoy. Roll the egg with a pancake. Another kid-pleaser! Arrange the egg on a pancake and roll it up. Dip it in maple syrup and enjoy. Shortcut tip. Instead of cracking eggs, you could use pourable scrambled eggs or egg whites.
Make Ahead Ideas
Make breakfast sandwiches to freeze. Assemble ready-to-eat breakfast sandwiches for a grab-and-go breakfast that is perfect for busy families. Stick them in the freezer; they’ll keep for up to a month! Here’s how to do it:
Storage & Reheating Tips
Refrigerate: Cool the sliced eggs to room temperature. Store in a covered container for up to 4 days. Freeze: Sheet pan eggs freeze well and can be used for a quick breakfast, lunch, or snack. Wrap individually, or with parchment paper between layers, so that you can remove one at a time. They’ll keep for up to 3 months in the freezer. They thaw quickly. Reheat: Because the eggs are in a thin layer, they reheat very quickly. Briefly microwave until warm. Don’t overheat them because they may become chewy. See the Make-Ahead section if you’d like to reheat breakfast sandwiches.
Leftover Love
If you’re looking for more ways to serve sheet pan eggs, cut them into thin strips and add them to fried rice, egg roll in a bowl, salads, or grain bowls (meal bowls) for extra nutrition. This content and recipe is in partnership with Spartan Nash and Family Fare. I was compensated for my time but all opinions are, as always, my own. Thank you for supporting Rachel Cooks by reading about brands we use and love in our own home. Sponsored posts like these help me cover some of the expenses involved with keeping this site free for you to use!
