This sheet pan egg recipe is one of my favorite sheet pan meals out there.
It’s easily customizable and you’ll have leftover eggs for days (perfect for meal prep)! You can serve these sheet pan eggs alone, inside a burrito, or on a breakfast sandwich.
Why you’ll love sheet pan eggs
An easy meal – These sheet pan eggs take 15 minutes (or less) to bake and don’t require any fancy equipment to make.
Perfect for meal prep or serving lots of people – These easy sheet pan eggs can serve up to 15 people (depending on how they’re cut once baked). They’re perfect for make ahead breakfast sandwiches or a brunch party!
Easily customizable – These oven baked eggs can be customized to your liking in a matter of seconds. If you want red bell peppers on one side and cheddar cheese on the other, you can do that with no issues!
To make these sheet pan eggs, you’ll need:
- Eggs – For this sheet pan eggs recipe, you’ll want a dozen eggs.
- Milk – Use whatever milk you like! I used oat milk in this recipe, but any milk would work.
- Spices – Salt, pepper, garlic powder, onion powder, dried chives… the list could go on and on! Ask yourself what you typically put on your eggs and feel free to add it to your sheet pan eggs!
While that’s all you need to make sheet pan eggs, there are a few things you can add into the egg mixture to boost the flavor! Some of these things are…
- Ground sausage
- Shredded cheddar cheese
- Sun dried tomatoes
- Sliced green onions
Regardless of how you make your own sheet pan eggs, one thing is for sure… you’ll love them!
How to make sheet pan eggs
First, preheat your oven to 350 degrees Fahrenheit. Lightly grease a rimmed baking sheet with olive oil and set to the side.
Note – You can use parchment paper on your sheet pan along with the olive oil but it’s not needed!
Whisk the eggs, milk, and spices in a large bowl until you have a scrambled eggs consistency.
Pour the egg mixture onto your prepared sheet pan. If using additional toppings (such as cooked bacon, veggies, or shredded cheese), I’d add it to the egg mixture after poured on the rimmed sheet pan.
This way, it’s evenly spread out and not clumped together on the sheet pan. Bake for 15 minutes or until the eggs are set.
How you choose to serve these sheet pan eggs is up to you, but I typically use a biscuit cutter to shape the sheet pan eggs in order to fit on an english muffin for a breakfast sandwich.
If you have leftovers, store in an airtight container (not plastic wrap) for 5 days in the refrigerator or up to 2 months in the freezer.
Frequently asked questions
How will I know when my sheet pan eggs are done?
You’ll know that your sheet pan eggs are done when they’re no longer jiggly and when the eggs in the center of your baking sheet are set. Or, if you insert a toothpick into the center of the eggs and it comes out clean.
Can I freeze sheet pan eggs?
Yes! It’s what makes this sheet pan eggs recipe one of my favorite breakfast recipes. Sheet pan eggs will last up to two months in the freezer.Print
Sheet Pan Eggs
Whether you’re cooking breakfast for a large crowd or you’re looking for an easy meal prep recipe, these sheet pan eggs are the answer!
- 12 eggs
- 1/3 cup milk
- 1/2 TBSP each: salt, pepper, garlic powder, onion powder
- *Optional – 5 slices of cooked bacon, crumbled
- First, preheat your oven to 350 degrees Fahrenheit. Lightly grease a rimmed baking sheet with vegetable oil and set to the side.
- Whisk the eggs, milk, and spices in a large bowl.
- Pour the egg mixture onto your prepared sheet pan. If using additional toppings (such as cooked bacon, veggies, or shredded cheese), I’d add it to the egg mixture after poured on the rimmed sheet pan.
- This way, it’s evenly spread out and not clumped together on the sheet pan. Bake for 15 minutes or until the eggs are set.
- Serve however you’d like! I love using my sheet pan eggs in my make ahead breakfast sandwiches.