Sheet Pan Eggs
These sheet pan eggs are fluffy, flavorful, and incredibly easy to make—perfect for feeding a crowd or prepping breakfasts for the week. Baked hands-off in the oven, they’re customizable with veggies, cheese, or meat and slice cleanly for sandwiches, bowls, or grab-and-go meals.
Ingredients
- Main Ingredients
- 12 large eggs
- ½ cup milk or cream
- Optional Add-Ins
- 1 –2 cups finely chopped vegetables bell peppers, spinach, onions, mushrooms
- 1 cup shredded cheese cheddar, mozzarella, feta, or Swiss
- Seasonings & Flavor Base
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder or onion powder optional
- Pantry Staples
- Olive oil or butter for greasing
- Cooking spray or parchment paper recommended
Instructions
- Preheat & Prep
- Preheat oven to 375°F (190°C).
- Grease a rimmed sheet pan generously or line with parchment paper.
- Whisk the Eggs
- In a large bowl, whisk eggs, milk, salt, pepper, and any seasonings until fully combined.
- Assemble
- Pour egg mixture evenly into the prepared sheet pan.
- Sprinkle vegetables and cheese evenly over the top.
- Gently tap the pan to release air bubbles.
- Bake
- Bake for 18–22 minutes, until the center is set and no longer jiggly.
- Rest & Slice
- Let rest for 5 minutes before slicing into squares.
Notes
- Don’t overload with high-moisture veggies (like tomatoes); they can make eggs watery.
- Parchment paper ensures easy release and clean slices.
- Avoid overbaking to keep eggs tender and fluffy.