These sheet pan eggs are a fuss-free and delicious way to make or meal prep breakfast. This versatile baked eggs recipe shows you how to cook eggs in the oven to perfection, plus all the add in and serving ideas you could ever think of. Convenient, easy, and delicious, here’s your guide!
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Ingredients You’ll Need
To create these delectable sheet pan eggs, gather the following ingredients:
- Eggs: The star of the dish, large eggs are the base for these egg patties.
- Milk or Heavy Cream: Adds creaminess and helps create a soft texture to the baked eggs.
- Salt and Pepper: For seasoning.
- Cheese: Grated cheese of your choice, such as cheddar, mozzarella, or feta, for extra flavor and richness.
Add in Ideas
Enhance your sheet pan eggs with various add-ins to customize flavors:
- Vegetables: Either thinly sliced veggies or cooked veggies will work here. I love using leftover sauteed or roasted vegetables. Great options include bell peppers, onions, spinach, tomatoes, or mushrooms.
- Cooked Protein: Incorporate cooked bacon bits, sausage crumbles, or diced ham for added texture and flavor.
How to Make Sheet Pan Eggs
Easy to make, and perfect for meal prep, here’s how to cook eggs in the oven:
- Preheat the Oven: Preheat your oven and line a baking sheet with parchment paper to prevent sticking.
- Prepare the Egg Mixture: In a mixing bowl, whisk together the base, then stir in any add ins.
- Pour and Bake: Pour the egg mixture onto the prepared baking sheet, sprinkle cheese on top, and bake.
How to Use Baked Eggs
Once the sheet pan eggs are cooked, there are various ways to enjoy them:
- Breakfast Sandwiches: Cut the baked eggs into patties and sandwich them between English muffins, bagels, bread slices, or keto bread with additional toppings like bacon or avocado.
- Meal Prep: Portion the baked eggs into meal prep containers for quick and easy breakfasts throughout the week. Feel free to stuff some sauteed spinach or sauteed mushrooms in with the eggs.
- Salads or Wraps: Slice the baked eggs and add them to salads for a unique egg salad, or wrap them in tortillas with veggies for a make-ahead lunch!
Storing, Reheating, + Freezing
- Storage: Store any leftover sheet pan eggs in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat the eggs in the microwave for a quick breakfast or use a toaster oven to warm them through.
- Freezing: If you want to freeze the baked eggs, wrap individual portions in freezer-safe bags. Thaw overnight in the refrigerator before reheating.
More Baked Egg Recipes
Sheet Pan Eggs
Print Recipe Pin RecipeServings :12 servings
Ingredients
- 18 large eggs
- 1/4 cup milk or heavy cream
- 3/4 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1 cup meltable cheese shredded (such as cheddar, jack, low moisture mozzarella, etc.)
Add In Ideas:
- 2 cups vegetables we love a combo of mushrooms, red onions, and cherry tomatoes thinly sliced or sauteed to released moisture
- proteins 1/4 pound of cooked + crumbled bacon or sausage would be amazing. As would diced ham
Serving Suggestions:
- Toasted bread
- Chopped fresh herbs such as chives or green onions sprinkled on top
Instructions
- Preheat oven to 350 F. Option to line a 13×18″ or 12×17″ rimmed baking sheet with parchment paper for easy clean up. If not, heavily grease the bottom and edges of your pan with cooking spray.
- Whisk together the eggs, milk or heavy cream, salt, and pepper. Stir in the veggies if using.
- Pour eggs into prepared baking sheet, and sprinkle the top with cheese. Bake in preheated oven for 21-24 minutes, until the eggs have set in the center.
- Use a butter knife or thin spatula to loosen the eggs around the edges of the pan, and slice into servings. Sprinkle with fresh herbs, and enjoy!
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Nutrition
Calories: 145kcalTotal Carbohydrates: 5gProtein: 12gFat: 9gSodium: 314mgFiber: 1gSugar: 1gNet Carbs: 4g
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