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An easy and filling breakfast, these sheet pan eggs are perfect to serve a crowd or for weekly meal prep! Add your favorite fillings for a hands-off egg dish everyone will love.
In spring and summer, my family is swimming in eggs. If you have chickens, you understand!
I’m not complaining, though. My family loves eggs, and they make such an easy and filling breakfast.
Over the years, I’ve developed a few favorite recipes to use up eggs. In the warm months when the chickens are laying a lot, I make them on repeat!
These sheet pan eggs are a go-to because they are so easy and endlessly customizable. My family never gets sick of them, and I love that I can use a lot of eggs in one meal!
Table of Contents
Why You’ll Love Them
Filling breakfast: I want to start my day with lots of protein to keep me full, and sheet pan eggs are the perfect way to accomplish that.
Hands off: Scrambled eggs and omelettes are delicious, but they require standing at the stove for quite a while, especially when you’re cooking for a crowd. Sheet pan eggs just take a couple of minutes to prep, then the oven does the work!
Customize them: It’s hard to get sick of sheet pan eggs when there are so many tasty variations. Add your favorite cheese, veggies, meat, and herbs to make a unique egg bake that fits your taste.
Use up lots of eggs: If you are looking for ways to get tons of eggs in your diet, this recipe makes it so easy. Use up a whole dozen with just one batch!
Ingredients
- Eggs: Farm fresh eggs are always best, but any eggs will work!
- Milk: I use whole milk for this recipe. You can substitute half and half or heavy cream for richer eggs, or use low-fat or plant-based milk to keep it lighter.
- Veggies: I use green onions and sundried tomatoes. You can stick to my recipe or try your own combination! See the variations below for some ideas.
- Diced ham: You can purchase diced ham or cut up leftovers.
- Cheddar cheese: This can be omitted if you want the sheet pan eggs to be dairy-free.
- Salt and pepper: Always an essential with eggs! Feel free to adjust the amount to taste and add other seasonings as desired.
Variations
There are truly endless combinations of fillings for sheet pan eggs! This is a great meal to use up whatever you have in the fridge. Choose a few from the lists below or get creative with what you have on hand.
Veggies: Mushrooms, bell peppers, cherry tomatoes, white potatoes, sweet potatoes, spinach, kale, jalapenos, roasted red peppers, artichoke hearts, or yellow onions.
Cheese: Feta, provolone, pepper jack, goat cheese, parmesan, or mozzarella.
Meat: Sausage, bacon, or even leftover steak. I like to use cast iron bacon or homemade venison breakfast sausage.
Herbs: Fresh or dried basil, rosemary, thyme, oregano, chives, or sage.
How to Make Sheet Pan Eggs
Step 1. Crack the eggs into a large mixing bowl and whisk until smooth.
Step 2. Add the onions, sundried tomatoes, ham, and salt and pepper, and stir to combine.
Step 3. Slowly add the shredded cheese and stir again.
Step 4. Spray your sheet pan with cooking spray or line it with parchment paper, then pour the mixture into the prepared sheet pan.
Step 5. Bake at 350°F for 15 minutes.
Step 6. Serve hot and enjoy!
Helpful Tips
- If you’re using parchment paper rather than cooking spray, use one large piece and make sure it sticks up the sides a bit. If you overlap it with two pieces, the egg mixture is going to seep through the seams.
- If you shred your own cheese, which I do, you’ll want to add it slowly at the end and make sure to break it apart, or it will clump up. Pre-shredded cheese doesn’t clump, so no need to worry about it if that’s what you’re using.
- Be very careful transferring the baking sheet to the oven. This sloshes around very easily.
- Some veggies and meats need to be cooked before they go in the egg mixture. Always cook breakfast sausage and bacon first. Mushrooms, yellow onions, and bell peppers also benefit from a quick sauté.
- Sheet pan eggs make a delicious and easy breakfast burrito! Simply cut out a rectangle of the egg bake and roll it in a tortilla with your favorite salsa.
Serving and Storage
The beauty of this recipe is that it’s a one-pan meal! You get all the protein, veggies, and flavor you need in one easy dish. Still, it’s always fun to make side dishes for a more elaborate meal.
Sheet pan eggs taste great with homemade bread on the side. I like whole grain English muffins, homemade onion bagels, or buttered whole grain biscuits.
It’s also fun to add a sweet element to your meal with fresh fruit, whole grain cinnamon rolls, or cast iron waffles. You can’t really go wrong with a big, homemade breakfast!
Leftover sheet pan eggs can be stored in the fridge in an airtight container and reheated in the oven to enjoy again.
Recipe FAQs
You can definitely make an egg bake in a cast iron skillet! I recommend following the instructions in my cast iron breakfast casserole for best results.
This recipe is easily made vegetarian! Simply omit the ham and substitute another vegetable in the same volume.
You sure can! I recommend mixing up the egg mixture, then storing it in an airtight, spill-proof container. When you’re ready to bake, pour the mixture into the prepared sheet pan and follow the instructions for baking.
More Breakfast Recipes You’ll Love
- Cast Iron Quiche
- Sausage Breakfast Skillet
- English Muffin Omelette Sandwich
- Cast Iron Strawberry Kiwi Fruit Pizza
- Apple Cinnamon Oatmeal Bake
If you tried this Sheet Pan Eggs Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Sheet Pan Eggs
Equipment
- 1 10×15" sheet pan
Ingredients
- 12 eggs
- 1/4 cup whole milk you can also use heavy cream or half and half
- 1 green onion chopped
- 1/2 tsp salt or to taste
- 1/4 tsp pepper
- 1/2 cup heaping cup of diced ham
- 4 sun-dried tomatoes chopped
- 3/4 cup of shredded cheddar cheese
Instructions
- Begin by spraying your sheet pan with cooking spray or lining it with parchment paper.
- Crack the eggs into a large mixing bowl and whisk until smooth.
- Add the onions, sundried tomatoes, ham, and salt and pepper, and stir to combine.
- Slowly add the shredded cheese and stir again.
- Pour the mixture into the prepared sheet pan and bake at 350°F for 15 minutes.
Notes
- If you’re using parchment paper rather than cooking spray, use one large piece and make sure it sticks up the sides a bit. If you overlap it with two pieces, the egg mixture is going to seep through the seams.
- If you shred your own cheese, which I do, you’ll want to add it slowly at the end and make sure to break it apart, or it will clump up. Pre-shredded cheese doesn’t clump, so no need to worry about it if that’s what you’re using.
- Be very careful transferring the baking sheet to the oven. This sloshes around very easily.
- Some veggies and meats need to be cooked before they go in the egg mixture. Always cook breakfast sausage and bacon first. Mushrooms, yellow onions, and bell peppers also benefit from a quick sauté.
- Sheet pan eggs make a delicious and easy breakfast burrito! Simply cut out a rectangle of the egg bake and roll it in a tortilla with your favorite salsa.
Oh my goodness! I have been looking for ideas on how to use up a bunch of eggs, and this is perfect!
Yay! I’m so glad you found it—sheet pan eggs are such a great way to use up a bunch at once. Hope you love the recipe!