I love a good "grab-and-go" breakfast sandwich, so I needed a totally foolproof recipe for sheet pan eggs. They're delicately seasoned, fluffy, not too dry or rubbery, and require only 10 minutes of prep before they're ready to toss in the oven. I use this recipe to make breakfast sandwiches for the week and double it if I want to freeze breakfast sandwiches for those days where breakfast for dinner sounds perfect.
If you love eggs and savory breakfasts in the morning, here are a few recipes you'll want to bookmark, too. My personal go-to for feeding a crowd is this Sausage Hash Brown Breakfast Casserole, but my husband LOVES Crock Pot Breakfast Casserole. You really can't go wrong with either!
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Why Make Eggs in a Sheet Pan?
✔️ Quick & Easy: No standing over the stove—just blend, pour, and bake!
✔️ Minimal Cleanup: Fewer dishes compared to traditional scrambled eggs.
✔️ Feeds a Crowd: Serves up to 12 people, making it great for brunches or family meals.
✔️ Perfect for Meal Prep: Make a batch (or two) and enjoy breakfast all week, or freeze for future meals.
✔️ Customizable: Use your favorite veggies, cheeses, and seasonings. See my recipe notes about a little extra prep with veggies that release moisture.
✔️ Great for Egg Sandwiches: Perfectly shaped slices fit right onto an English muffin, crumpets, or toast! (See below)
Meal Prep & Storage Tips
My favorite thing about sheet pan eggs: they're meal-prep friendly!
Refrigeration:
Store slices in an airtight container in the fridge for up to 4 days. Reheat in the microwave or toaster oven.
Freezing:
- Allow the eggs to cool completely before freezing.
- Wrap individual slices in plastic wrap or parchment paper, then store in a freezer-safe bag.
- Freeze for up to 2 months.
? To Reheat: Microwave frozen slices for 45-60 seconds, or pop them in a toaster oven at 350°F for 5-7 minutes.
What You’ll Need to Make These Sheet Pan Eggs
- Eggs
- Milk (I used skim, but you can use whatever milk you already have)
- Salt
- Pepper
- Garlic Powder
- Shredded Cheddar Cheese
- Diced vegetables (I used peppers and red onions)
Step-by-Step Guide to Making These Sheet Pan Eggs
Prep: Preheat oven to 350°F (175°C). Lightly grease or spray a 9" x 13" sheet pan with cooking spray, line with parchment paper, and then spray or grease again to prevent sticking.
Blend Egg Mixture: In a food processor or blender, combine eggs, milk, salt, pepper, and garlic powder. Blend for 30–60 seconds until smooth and frothy. (This adds air and makes the eggs light and fluffy when baked!)
Place Eggs in Pan: Gently pour the blended egg mixture into the pan.
Add Mix-ins: Scatter diced vegetables and then cheese evenly over the top of the eggs.
Bake: Bake for 19-22 minutes, or until eggs are set in the center and lightly golden on top. They'll probably puff up a little, too.
Cool & Slice: Let cool for a few minutes, then slice into squares or rectangles for serving. These eggs make an excellent filling for egg sandwiches.
Ways to Serve Sheet Pan Eggs
Here are some of my favorite ways to use sheet pan eggs:
? Breakfast Sandwiches: Place a slice between an English muffin, bagel, or croissant with extra cheese and bacon.
? Breakfast Burritos: Roll a slice into a tortilla with salsa, avocado, and sausage.
? Protein-Packed Salad Topper: Dice and toss onto a salad for extra protein.
? Toast Upgrade: Serve on toasted bread with avocado or cream cheese.
? Cheesy Breakfast Quesadillas: Add a slice between two tortillas with extra cheese and grill until crispy.
Frequently Asked Questions
Can I use egg whites instead of whole eggs?
Yes! Substitute 12 large eggs with about 2 cups of egg whites.
Can I make this dairy-free?
Absolutely! Swap the milk for unsweetened almond or oat milk, and use a dairy-free cheese alternative or skip the cheese altogether.
Why are my eggs rubbery?
Overbaking or over-mixing can lead to rubbery eggs. Be sure to blend for no more than 60 seconds and remove the eggs from the oven as soon as they’re set.
Can I add meat?
Yes! Cooked and crumbled bacon, sausage, or diced ham make great additions. Just sprinkle them over the eggs before baking.
Savory Breakfasts That'll Knock Your Socks Off...
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Printable Recipe
Sheet Pan Eggs
Equipment
- food processor Or a blender
- 9x13 Rimmed Baking Sheet
Ingredients
- 12 large eggs
- ⅓ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 cup diced vegetables (see notes)
- 1 cup shredded cheddar cheese
Instructions
- Prep: Preheat oven to 350°F (175°C). Lightly grease or spray a 9" x 13" sheet pan with cooking spray, line with parchment paper, and then spray or grease again to prevent sticking.
- Blend Egg Mixture: In a food processor or blender, combine eggs, milk, salt, pepper, and garlic powder. Blend for 30–60 seconds until smooth and frothy. (This adds air and makes the eggs light and fluffy when baked!)
- Place Eggs in Pan: Gently pour the blended egg mixture into the pan.
- Add Mix-ins: Scatter diced vegetables and then cheese evenly over the top of the eggs.
- Bake: Bake for 19-22 minutes, or until eggs are set in the center and lightly golden on top.
- Cool & Slice: Let cool for a few minutes, then slice into squares or rectangles for serving. These eggs make an excellent filling for egg sandwiches.
Video
Notes
- Don't over-mix your eggs (no more than 60 seconds) — just enough to blend and get some air in the eggs.
- Vegetable Ideas: Bell peppers, spinach, onions, peppers, tomatoes, zucchini, or mushrooms work great. Make sure to dice small for even cooking. If using watery veggies like spinach or mushrooms, sauté briefly to release excess moisture before adding to the pan.
- Cheddar melts beautifully in this recipe, but feel free to use mozzarella, feta, pepper jack, or a blend.
- Make Ahead: These eggs are perfect for meal prep! Store in the fridge for up to 4 days or freeze slices for up to 2 months. Reheat in the microwave or toaster oven.
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