Sheet Pan Eggs
An easy and filling breakfast, these sheet pan eggs are perfect for a crowd or weekly meal prep! Add your favorite fillings for a hands-off egg dish everyone will love.
Servings: 8 servings
Calories: 153kcal
Equipment
- 1 10x15" 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.