Put the skillet away and discover the ultimate shortcut to breakfast bliss! These Sheet Pan Eggs are a culinary revelation, delivering perfectly cooked, incredibly delicious eggs with minimal effort and virtually no fuss. In only 30 minutes, you’ll have a hearty, satisfying breakfast ready to fuel your day, making busy mornings a breeze!
EFFORTLESSLY DELICIOUS EGGS: READY IN JUST 30 MINUTES
Prepare to transform your breakfast routine forever. Once you experience the sheer convenience and delightful results of this Sheet Pan Eggs recipe, you’ll never want to make scrambled eggs on the stovetop again. This innovative method simplifies cooking a large batch of eggs, ensuring they are consistently cooked to a light, fluffy, and tender perfection, all with barely any hands-on work. Imagine savoring a generous slice of this savory creation, brimming with succulent cubed ham, crispy bacon, vibrant green onions, and gooey shredded cheese – all emerging from your oven in a mere half-hour!
THE ULTIMATE BREAKFAST GAME CHANGER: WHY SHEET PAN EGGS ARE A MUST-TRY
Beyond their incredible flavor and speedy preparation, Sheet Pan Eggs offer a host of benefits that make them an essential addition to any busy household’s recipe repertoire. Say goodbye to the mundane and hello to smart, efficient cooking:
- Hands-Off Cooking: The most significant advantage is the freedom from constant attention. Once your egg mixture and toppings are on the pan, the oven takes over, allowing you to focus on other morning tasks or simply relax.
- Effortless Cleanup: With everything cooked on a single sheet pan, your post-breakfast dishwashing is drastically reduced. This means more time enjoying your meal and less time scrubbing.
- Perfectly Consistent Texture: The even heat distribution in the oven ensures every portion of your eggs is cooked uniformly, resulting in a consistently fluffy, tender texture that’s impossible to achieve with a single skillet.
- Ideal for Crowds: This recipe is designed to yield 12 to 16 servings, making it a lifesaver for family brunches, holiday breakfasts, or when you need to feed a large group without breaking a sweat. It scales up beautifully if you use multiple pans.
- Meal Prep Powerhouse: Sheet Pan Eggs are a dream come true for meal preppers. Bake a large batch on Sunday, and you’ll have protein-packed breakfasts ready to grab and reheat throughout the entire week.
- Limitless Customization: While our recipe features classic fillings, the sheet pan egg concept is incredibly versatile. It’s a blank canvas waiting for your favorite vegetables, cheeses, and meats, allowing you to tailor it to any taste or dietary preference.
FREQUENTLY ASKED QUESTIONS ABOUT SHEET PAN EGGS
The most crucial factor for successful Sheet Pan Eggs is using a rimmed baking tray. A standard 12×18-inch (half-sheet pan) is perfect for this recipe’s yield. The rim is essential to contain the egg mixture as it bakes and puffs up, preventing any spillage in your oven. Opt for a heavy-gauge aluminum or stainless steel sheet pan for the best results, as these materials ensure even heat distribution and prevent warping. Lighter, flimsier pans might lead to unevenly cooked eggs or sticky situations. Always ensure the pan is clean and properly prepared before pouring in the egg mixture.
Without a doubt, this Sheet Pan Eggs recipe offers the simplest and most efficient method for cooking eggs in large quantities. Unlike stovetop methods that require continuous monitoring and cooking in smaller batches, baking eggs on a sheet pan allows you to produce 12-16 servings simultaneously. Imagine the time saved! If you need even more, simply prepare two or three sheet pans at once. This bulk cooking technique is invaluable for busy mornings, feeding large families, entertaining guests for brunch, or preparing a week’s worth of healthy, ready-to-eat breakfasts. These baked eggs are also freezer-friendly, adding to their bulk cooking appeal.
To ensure your Sheet Pan Eggs release easily and cleanup is a breeze, you absolutely need to take measures to prevent sticking. Generously greasing the baking tray with olive oil or a nonstick cooking spray, ensuring coverage up the sides, is highly effective. A popular and often preferred alternative is to line the baking sheet with parchment paper. Parchment paper provides an excellent non-stick barrier and ensures the eggs slide off effortlessly. For maximum assurance, especially if you’ve had issues with sticking in the past, you can even apply a light coat of cooking spray before laying down the parchment paper.
It’s true that 18 eggs might seem like a lot, but this recipe is intentionally designed to yield 12-16 substantial servings of breakfast eggs! This makes it an incredibly practical solution for feeding a crowd, whether you’re hosting a brunch, preparing breakfast for a large family gathering, or simply want to have plenty of leftovers for quick weekday meals. The number of servings you get can also be adjusted by how large or small you cut each square, offering flexibility to suit individual appetites or specific meal plans. It’s the perfect make-ahead breakfast, minimizing daily cooking.
The versatility of Sheet Pan Eggs is one of their greatest strengths! While ham and bacon provide a classic savory base, feel free to unleash your culinary creativity. Consider adding other breakfast meats like cooked and crumbled sausage, spicy chorizo, or even finely diced turkey bacon. For vegetables, bell peppers of any color, sautéed spinach, mushrooms, cherry tomatoes, or caramelized onions are fantastic choices. Experiment with different cheeses such as Monterey Jack, Colby Jack, mozzarella, feta, or a Mexican blend. Fresh herbs like chives, parsley, or dill can also brighten the flavors significantly, transforming your basic sheet pan eggs into a gourmet omelet-style creation tailored to your preferences.
Absolutely, making these Sheet Pan Eggs ahead of time is one of their biggest advantages, especially for meal prepping! Once they have completely cooled to room temperature after baking, you can prepare them for storage. For refrigeration, simply wrap individual servings tightly in plastic wrap or place them in an airtight container; they will stay fresh for up to 4 days. For longer storage, wrap each portion first in plastic wrap and then in aluminum foil, then transfer to a freezer-safe bag or container. They can be frozen for an impressive 2-3 months. Just thaw and reheat for a quick, wholesome breakfast any day of the week.
Not at all! Think of this recipe as a flexible guide. These Sheet Pan Eggs are designed to be customizable, allowing you to adjust them to your exact liking or what you have on hand. If you prefer a simpler version, you can certainly make plain scrambled eggs in the sheet pan using just the eggs, heavy cream, salt, and pepper. Feel free to omit any ingredients you don’t enjoy, have dietary restrictions against, or simply don’t have available. This is your kitchen, and these are your rules – tailor the recipe to suit your individual taste!
For those days when every minute counts, there are excellent shortcuts to speed up the preparation of your Sheet Pan Eggs. Instead of cooking and crumbling fresh bacon, opt for store-bought pre-cooked bacon bits or real bacon pieces. You can also purchase pre-diced ham, which is commonly found in the deli section or near other packaged meats at your grocery store, eliminating the chopping step. Many stores also offer pre-chopped frozen vegetables like bell peppers or spinach, which can be quickly thawed and drained before adding. These simple swaps can significantly reduce your hands-on prep time, getting a delicious breakfast on the table even quicker.
Yes, absolutely! While traditionally scrambled eggs are a stovetop affair, the oven offers a fantastic, hands-off alternative, especially for cooking larger quantities. The method outlined in this recipe yields a wonderfully fluffy and cohesive egg dish. With all the delightful add-ins like ham, bacon, and cheese, it takes on the characteristics of a large, baked omelet or frittata. If you desire a simpler, purely “scrambled” texture without the mix-ins, you can easily adapt this recipe by omitting the additional ingredients. For those seeking a classic, pan-fried scrambled eggs recipe, a stovetop method might be more suitable.
Proper storage ensures your delicious Sheet Pan Eggs remain fresh and enjoyable for days after cooking. Once they have cooled completely to room temperature, any leftovers should be placed in an airtight container or a heavy-duty ziptop bag. Stored in the refrigerator, they will maintain their quality for up to 4 days. For extended storage, individual portions can be wrapped tightly in plastic wrap, followed by a layer of aluminum foil, and then placed in a freezer-safe bag or container. When stored correctly, they can be frozen for 2-3 months. This makes them a perfect grab-and-go meal prep option.
ESSENTIAL INGREDIENTS FOR YOUR SHEET PAN EGGS MASTERPIECE
Crafting the perfect batch of Sheet Pan Eggs begins with assembling fresh, quality ingredients. This recipe strikes a delightful balance between rich dairy, savory meats, and aromatic vegetables, all coming together to create a harmonious and satisfying breakfast. Below, you’ll find a list of the key components you’ll need. (For precise measurements and detailed steps, refer to the full recipe card at the bottom of this page!)
KEY INGREDIENTS YOU’LL NEED:
- Olive Oil: Used for greasing the baking sheet, ensuring the eggs don’t stick and adding a subtle flavor. Non-stick cooking spray is also a great alternative.
- Large Eggs: The foundation of our breakfast! This recipe utilizes 18 large eggs to create a substantial batch perfect for feeding many or for meal prepping.
- Heavy Cream: This secret ingredient is crucial for achieving that wonderfully fluffy, rich, and tender egg texture, preventing them from becoming dry during baking.
- Salt and Pepper: Basic yet essential seasonings that enhance the natural flavors of the eggs and all the delicious mix-ins. Adjust these to your personal taste preferences.
- Finely Cubed Ham: Adds a delightful salty, savory bite and a satisfying texture to the eggs. Pre-diced ham can save you valuable preparation time.
- Cooked and Crumbled Bacon: Crispy bacon bits contribute a smoky depth and an irresistible crunch, complementing the creamy eggs beautifully.
- Diced Green Onions: Provides a fresh, mild onion flavor and a vibrant pop of green, adding both taste and visual appeal.
- Shredded Cheddar Cheese: Melts into a luscious, savory layer, binding all the components together with its comforting, familiar flavor. Feel free to use your favorite cheese blend.
HOW TO MASTER SHEET PAN EGGS: A SIMPLE STEP-BY-STEP GUIDE
Creating a batch of these mouthwatering oven-baked eggs is surprisingly simple and requires just a few easy steps. Follow this guide, and you’ll be enjoying a fantastic breakfast in no time:
- Preheat Oven and Prepare Baking Sheet: First, preheat your oven to 375°F (190°C). This ensures the oven is at the perfect temperature for even cooking. Next, take a 12×18-inch rimmed baking sheet. Generously grease the entire surface, including the sides, with a tablespoon of olive oil or a liberal spray of nonstick cooking spray. For extra non-stick insurance and super easy cleanup, you can also line the pan with parchment paper after greasing.
- Whisk the Egg Mixture: Crack all 18 large eggs into a spacious mixing bowl. Add the heavy cream, along with salt and freshly ground black pepper to taste. Using an electric hand mixer is highly recommended here, as it quickly and efficiently whips the mixture until it’s fully combined, light, and airy, with no visible streaks of egg white. If you don’t have an electric mixer, a sturdy whisk and vigorous effort will also get the job done.
- Pour Eggs Onto Pan: Carefully pour the thoroughly whisked egg mixture evenly over the entire surface of your prepared baking sheet. Ensure the layer is consistent across the pan for uniform baking.
- Add Toppings: Now, evenly sprinkle your chosen toppings over the liquid egg mixture. Distribute the finely cubed ham, cooked and crumbled bacon, diced green onions, and shredded cheddar cheese across the entire surface of the eggs. This ensures a delicious medley of flavors in every single bite.
- Bake Until Set: Carefully transfer the filled baking sheet to the middle rack of your preheated oven. Bake for an initial 10 minutes. Then, gently rotate the baking sheet 180 degrees to ensure even cooking. Continue baking for an additional 5 to 10 minutes, or until the eggs are completely set, firm to the touch, and lightly golden brown around the edges. A knife inserted into the center should come out clean. Be cautious not to overbake, as this can lead to dry eggs.
- Slice and Serve: Once baked, remove the sheet pan from the oven and let it cool for a few minutes. Using a sharp knife or a pizza cutter, slice the large egg sheet into your desired portion sizes. You can cut it into 12 larger squares for generous, hearty servings or 16 smaller pieces for lighter portions or when feeding a larger crowd.
- Enjoy Warm: Serve your freshly baked Sheet Pan Eggs warm and savor every bite! These versatile eggs are fantastic on their own, but truly shine when served on warm biscuits. Whether you opt for the convenience of store-bought refrigerated biscuits or indulge in our beloved homemade southern buttermilk biscuits, they create the ultimate satisfying egg breakfast sandwich. They also pair wonderfully with toast, English muffins, or as a filling for breakfast burritos.
UNLEASH YOUR CREATIVITY: VARIATIONS AND CUSTOMIZATIONS
One of the most exciting aspects of Sheet Pan Eggs is their incredible adaptability. This recipe provides a fantastic foundation, but don’t hesitate to experiment and make it your own! Here are some ideas to inspire a variety of delicious creations:
- Vegetable Powerhouse: Create a colorful and nutritious breakfast by adding finely diced bell peppers (any color), chopped spinach, sautéed mushrooms, zucchini, or even roasted sweet potato cubes.
- Spicy Kick: For those who love a bit of heat, sprinkle in some red pepper flakes, finely diced jalapeños, or a dash of hot sauce into the egg mixture. A pinch of chili powder or smoked paprika can also add wonderful depth.
- Cheese Adventures: Beyond cheddar, explore other cheeses! Monterey Jack, Colby Jack, mozzarella, crumbled feta, goat cheese, or a zesty pepper jack can all bring unique flavors and textures to your eggs.
- Mediterranean Morning: Incorporate crumbled feta cheese, chopped Kalamata olives, sun-dried tomatoes, and a sprinkle of fresh oregano for a taste of the Mediterranean.
- Southwestern Style: Opt for pepper jack cheese, black beans (rinsed and drained), corn, finely diced bell peppers, and a hint of taco seasoning. Serve these with a side of fresh salsa and avocado slices.
- Alternative Proteins: In addition to ham and bacon, consider adding cooked and crumbled breakfast sausage, turkey sausage, or for a touch of elegance, flaked smoked salmon.
- Fresh Herb Boost: Fresh herbs like chives, parsley, dill, or cilantro (sprinkled after baking) can brighten the flavors and add a beautiful garnish.
SMART PREP AND STORAGE: MAXIMIZING CONVENIENCE
The convenience of Sheet Pan Eggs extends far beyond their quick cooking time. They are truly a meal prepper’s dream, allowing you to prepare healthy, satisfying breakfasts for days or even weeks in advance.
- Refrigeration: Once your Sheet Pan Eggs have cooled completely to room temperature, cut them into individual portions. Store these portions in an airtight container or wrap them tightly in plastic wrap before placing them in the refrigerator. They will remain fresh and delicious for up to 4 days, making grab-and-go breakfasts incredibly simple during a busy work week.
- Freezing: For longer-term storage, Sheet Pan Eggs freeze exceptionally well. After cooling and portioning, wrap each individual piece first in plastic wrap, and then again in aluminum foil. This double layer provides optimal protection against freezer burn. Place the wrapped portions in a freezer-safe bag or container. They can be safely frozen for 2 to 3 months.
- Reheating Tips:
- From the Refrigerator: Reheat individual portions in the microwave for approximately 30-60 seconds, or until they are warmed through. Alternatively, you can warm them in a preheated oven at 350°F (175°C) for about 5-10 minutes.
- From the Freezer: For the best quality, we recommend thawing frozen portions overnight in the refrigerator. Once thawed, reheat as you would refrigerated eggs. If reheating directly from frozen, it will take longer; typically 2-3 minutes in the microwave or 15-20 minutes in the oven. When using the oven for frozen eggs, cover them loosely with foil to prevent them from drying out.
CRAVING MORE EFFORTLESS BREAKFAST RECIPES?
If you’ve discovered the joy of simple, delicious breakfasts with these Sheet Pan Eggs, you’re in for a treat! Explore some of our other favorite easy-to-make breakfast recipes that promise minimal fuss and maximum flavor:
- Sheet Pan Pancakes
- Baked Eggs
- The Best Breakfast Pizza
- Breakfast Crescent Ring
- Freezer-Friendly Breakfast Burritos
- Microwave Scrambled Eggs in a Cup
- The Best Ever Deviled Eggs
- Microwave Omelet in a Mug
- Egg McMuffin {McDonald’s Copycat Recipe}
Sheet Pan Eggs
Say goodbye to the hassle of traditional scrambled eggs! This simple Sheet Pan Eggs recipe offers an incredibly quick, delicious, and easy way to prepare a large batch of fluffy, flavorful eggs. It’s perfectly suited for family breakfasts, easy entertaining, or making meal prep a breeze.
Cook Time: 20 minutes
Total Time: 30 minutes
Yields: 12-16 servings
Author: Brandie Skibinski
Pin Recipe
Ingredients
- 1 Tablespoon olive oil (or non-stick cooking spray)
- 18 large eggs
- ¾ cup heavy cream
- Salt and pepper, to taste
- ½ cup finely cubed ham
- ½ cup cooked and crumbled bacon
- ¼ cup diced green onions
- ½ cup shredded cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C). Generously grease a 12×18-inch rimmed baking sheet with olive oil or nonstick cooking spray, ensuring coverage up the sides. For added non-stick assurance, you can also line the pan with parchment paper.
- In a large mixing bowl, crack all 18 eggs. Add the heavy cream, along with salt and pepper to taste. Whisk vigorously until all ingredients are fully combined and the mixture is light and airy. An electric hand mixer is highly recommended for efficiency.
- Carefully pour the whisked egg mixture evenly onto the prepared baking sheet, creating a consistent layer across the entire surface.
- Evenly sprinkle the finely cubed ham, cooked and crumbled bacon, diced green onions, and shredded cheddar cheese over the liquid egg mixture.
- Transfer the filled baking sheet to the middle rack of the preheated oven. Bake for 10 minutes, then rotate the pan 180 degrees. Continue baking for an additional 5 to 10 minutes, or until the eggs are completely set and lightly golden around the edges. Avoid overbaking.
- Once baked, remove from the oven and let cool for a few minutes. Use a sharp knife or pizza cutter to cut the large egg sheet into 12 larger pieces for hearty portions, or 16 smaller pieces for lighter servings.
- Serve warm! These Sheet Pan Eggs are delicious on their own, or served on biscuits, toast, or as part of a breakfast sandwich.
Notes
- This recipe yields 12-16 servings, depending on how you cut the squares.
- Feel free to customize with other vegetables (like bell peppers, spinach, or mushrooms) or different breakfast meats (such as sausage).
- Sheet Pan Eggs are excellent for meal prepping. Store leftovers in the refrigerator for up to 4 days or freeze for 2-3 months.
- Always ensure your baking tray has a good rim to prevent the egg mixture from spilling over as it puffs during baking.
Cuisine: American
Nutrition Information (Estimated Per Serving)
Please note: All nutritional information provided is an estimate. As we are not registered dieticians or nutritionists, these values are for informational purposes only and can vary significantly based on specific brands, exact measurements, and preparation methods of ingredients used. If precise nutritional data is critical for your dietary needs, we strongly recommend calculating the values using your preferred online nutritional calculator or consulting a qualified professional.
- Calories: 221 kcal
- Carbohydrates: 1g
- Protein: 12g
- Fat: 19g
- Sodium: 256mg
- Fiber: 0.1g
- Sugar: 1g
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