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Sheet Pan Eggs

Sheet pan eggs are the epitome of convenience and flavor. One of the greatest perks is that you can store them in the fridge for several days, making meal prep a breeze. Simply use any desired fillings and prepare multiple breakfasts in advance. The ease of this recipe will likely make it a staple in your household, perfect for lazy weekends when all you want to do is relax with a delicious breakfast.

These sheet pan eggs are the solution to your simple breakfast needs. They require mere minutes to prepare and cook, making them an ideal option for busy mornings. If you’re looking for additional inspiration, consider trying our slow cooker overnight breakfast casserole, sheet pan eggs benedict, or Starbucks-inspired egg bites. Alternatively, you might enjoy a classic Italian frittata.

Why You’ll Love This

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This recipe is incredibly adaptable, allowing you to substitute ingredients that don’t suit your taste or dietary preferences. Swap out the bell peppers for zucchini or opt for a different cheese altogether – the possibilities are endless. Furthermore, sheet pan recipes like this one are renowned for their simplicity and ease of preparation. Simply combine the necessary ingredients on a baking sheet and let the oven do the rest. Better yet, you can simultaneously bake other delicious treats, such as lemon zucchini bread perfect for breakfast. As an added bonus, leftovers can be stored in the refrigerator for up to four days, making this recipe an excellent option for meal prep. Enjoy it for breakfast every weekday!

How to Make Easy Sheet Pan Eggs

Combine the eggs, cream, salt, pepper, and nutmeg in a large mixing bowl and whisk until smooth. Add half of the mushrooms, bell pepper, green onions, and cheese to the mixture, stirring until well combined. Next, transfer the egg mixture to a greased 12×18-inch baking sheet, leaving space at the top for even spreading. Top the eggs with the remaining vegetables and cheese, then bake in a preheated oven until the center is set and no longer jiggles. Remove from the oven and cut into squares before serving.

Substitutions and Variations

One of the standout features of this sheet pan omelet dish is its versatility – you can easily mix and match different vegetables, cheeses, seasonings, and even add a protein component to suit your taste preferences. For instance, swap out the cheddar cheese for another type, such as feta or colby jack, or combine two types for added flavor complexity. Similarly, feel free to substitute in other vegetables of your choice, whether that’s to accommodate dietary restrictions or simply to change up the flavors and textures. When it comes to seasonings, traditional options like salt, pepper, and nutmeg are always a good starting point, but you can also experiment with more adventurous choices like onion and garlic powder, smoked paprika, dried oregano, or fresh basil. And if you want to add some extra depth to the dish, consider tossing in some cooked bacon or ham to complement the veggies.

How to Store Sheet Pan Baked Eggs

When it comes to storing leftover baked eggs, you have a few options. For short-term storage, keep them in an airtight container in the refrigerator for up to 4 days. If you want to enjoy your leftovers later, consider freezing them for as long as 3 months. When you’re ready to consume them again, simply thaw them overnight in the fridge or cook them straight from frozen. Once thawed, reheat the baked eggs using an air fryer or microwave – cooking time may be slightly longer when reheating frozen eggs.

Top Tips

When preparing sheet pan meals featuring baked scrambled eggs, remember to thoroughly grease the sides of the pan as well, ensuring a smooth release. For variety, consider creating two separate dishes by using multiple small pans or dividing a larger one with foil. This approach allows for unique flavor combinations and makes cleanup easier.
To guarantee egg-cellent results, take the time to carefully inspect each egg before adding it to the bowl. Crack each egg into a cup first, then pour it into the pan. This simple trick helps remove any stray shell fragments and prevents damaged or contaminated eggs from compromising the dish.

Sheet Pan Eggs in the Oven FAQs

You can indeed substitute parchment paper for a traditional greased baking sheet. In fact, parchment paper proves more effective in preventing eggs from sticking. Additionally, you can also use foil as an alternative. Now, let’s explore some creative ways to utilize these baked eggs. Are they suitable for breakfast sandwiches? Absolutely! Simply place them on a toasted bagel or between two slices of bread. You can even prepare them ahead of time, wrap them tightly in foil, and take them to work for lunch. As for dinner, you can easily convert this recipe by serving the baked eggs with a simple green salad, thereby creating a satisfying brinner (breakfast for dinner). Eggs are an excellent source of protein, making this dish a great option for any meal. Another idea is using a greased muffin tin to create individual portions, much like Starbucks egg bites – but at a significantly lower price point!

Sheet Pan Eggs Recipe

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Sheet Pan Eggs

In the quest for a quick and easy breakfast solution, I’m thrilled to share that sheet pan eggs with your preferred add-ins are the answer to your morning prayers. With only 10 minutes of prep time, you’ll be on your way to a satisfying meal in no time. Simply cook the mixture for 20 minutes and you’ll have 12 servings of deliciousness ready to go.


To start, preheat your oven to a cozy 375°F. Next, prepare a 12×18 inch rimmed sheet pan by generously greasing it with olive oil and setting it aside. Now, let’s move on to the egg mixture. In a large bowl, crack in 18 eggs and whisk them until they’re fully incorporated. Then, add heavy cream, salt, pepper, and nutmeg, whisking until well combined. It’s time to add some flavor and texture! Mix in half of your mushrooms, bell peppers, and green onions, as well as half of the cheddar cheese. Be gentle when whisking everything together so you don’t deflate the eggs. Once you’re done, pour the egg mixture into the prepared sheet pan and top it off with the remaining toppings. Finally, pop that sheet pan into your preheated oven and bake for 15 to 20 minutes, or until the center is set and no longer jiggly. Remove from the oven and let it cool before cutting it into 12 squares and serving.