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These sheet pan eggs are going to become your best friend! Whether you’re feeding a large crowd or want to meal prep for breakfast or lunch, this recipe is going to save you so much time and energy.
Easy Sheet Pan Eggs Recipe
Eggs are such a nutritious, affordable, and versatile ingredient! And while we especially love our scrambled eggs and pizza eggs, these sheet pan eggs save me SO much time. They will for you as well!
They are just so perfect for meal prep breakfast. Make ahead, store in the refrigerator or freezer, then reheat or enjoy cold whenever you are ready!
I say breakfast, but these are also a lunch packing parent’s dream come true! There’s no time to cook fresh eggs in the already hectic mornings, and you don’t want to be sending hard-boiled ones all the time (of course you can if your child doesn’t mind. Mine started rejecting after a while…)
Oh I can’t wait for you to try this recipe! It’s the easiest way to cook more than a dozen eggs at once. Let’s get started 😉
Table of Contents
Ingredients
The exact amounts that you need are listed in the recipe card below.
- Eggs – Use the freshest eggs available! You will need 14 large eggs. It sounds like a lot, I know! But all that cracking will pay off big time!
- Milk – I recommend using whole fat milk but any plant-based milk will work!
- Vegetables – I like to use broccoli and red bell peppers. Go ahead and add your favorite vegetables (but not too much. Refer to the tips for success section).
- Shredded cheese – I recommend cheddar cheese but feel free to any of your favorite cheeses. I told you this is a super customizable recipe!
Step-by-Step Instructions
- Finely chop the vegetables of your choice. I like to use my manual food chopper for small tasks like this! and cook in a pan until softened. Set aside to cool.
- In a large bowl, whisk eggs and milk together.
- Add the vegetables and cheese and whisk everything together.
- Pour into a greased 18×13 or half sheet pan.
- Bake!
Tips for Success (MUST read)
- Don’t overload on vegetables. Otherwise, you will add a lot of moisture to the eggs, which will prevent them from cooking properly in the oven. I’ve found 1 cup of vegetables to be most ideal.
- Cook the vegetables with seasoning(s)! Not only will this extra step impart great flavor to the eggs but cooking will help release moisture which is really important if you plan on freezing.
- Grease the sheet pan well either with a cooking spray or by pouring olive oil directly onto the sheet pan and rubbing it all over using your hands or a paper towel. This is SO important. Otherwise your eggs WILL stick! It will also make cleanup a breeze. While you can line with parchment paper, I’ve found that the bottom of the eggs gets soggy as it cools.
- Use a rimmed baking sheet! The last thing you want is raw eggs spilling out all over your kitchen.
- Place the greased pan in the oven and then pour in the egg mixture. I don’t know about you, but I sure don’t want to walk around with runny eggs in my hands, especially since my toddler is always at my feet.
Serving Suggestions
- Enjoy as is with some fruits and/or vegetables on the side for a quick and healthy breakfast or snack.
- Easy breakfast sandwich – Slice the eggs into squares or rounds (I use a sandwich sealer). Spread some mashed avocado, cream cheese, or hummus onto bread of choice (e.g. english muffins and bagels) and top with egg slice(s).
- Egg wrap – Slice the sheet pan eggs into long rectangles. Top with whatever fillings (like mashed avocado and leftover chicken) and roll up!
As mentioned earlier, eggs don’t have to be just for breakfast! Serve with various sides for an easy and fun dinner for the whole family.
Equipment
Even though I use my sheet pans ALL the time, whether it’s roasting vegetables or making various baked goods, I never thought to look into a high-quality one, partly because I didn’t think it’d make that much difference.
Turns out it makes ALL the difference in the world!
These are seriously my favorite sheet pans, and I can’t live without them now! They are super durable and conducts heat efficiently and evenly. This means your cookies, for instance, will start baking right away and stop baking as soon as you pull them out.
It also doesn’t warp, unlike all the other pans I’ve tried where one side becomes raised higher than the other, resulting in uneven cooking.
How to Freeze Sheet Pan Eggs
The first and most important step is to let the eggs cool completely! This will help prevent ice crystals from forming, which can lead to an unpleasant texture and flavor.
Then set some aside to enjoy during the week, if intending. They will last up to 5 days in the refrigerator.
Place the rest of the slices onto a LINED baking sheet, making sure there is space in between them. Freeze for at least 30 minutes until frozen solid.
This extra step will prevent the slices from sticking together, which eliminates to need to wrap them individually in plastic wrap. Less waste and more time saved.
Finally, transfer to a freezer safe bag or an airtight container. Freeze for up to 3 months!
Frequently Asked Questions
You can if you want to save yourself an arm workout. However, I personally recommend the old-fashioned way of beating the eggs by hand. With a food blender, there’s a higher chance of over blending, which can lead to tough eggs
The eggs should be completely set in the center when you pull them out of the oven. You can also insert a thermometer and make sure it reads 160°F.
It is best to thaw completely in the refrigerator before reheating the egg slices. Heating it while still frozen can result in an unpleasant texture. Microwave briefly or enjoy cold. I just add them straight into my kid’s bento lunch box.
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Sheet Pan Eggs
Equipment
Ingredients
- 14 fresh eggs
- 1/4 cup milk of choice, preferably whole fat
- 1/2 cup chopped broccoli (145g)
- 1/2 cup chopped red bell pepper (70g)
- 1 teaspoon Italian seasoning (or whatever you wish)
- 1 cup shredded cheddar
Instructions
- Preheat oven to 350°F. Grease a 13 x 18 inch (half sheet pan) rimmed baking sheet really well – both the bottom and the sides.
- Heat 1 teaspoon of oil in skillet over medium heat. Add vegetables and cook for 3-4 minutes, until softened. Add seasonings and stir to incorporate. Set aside to cool.
- In a large bowl, beat the eggs and milk together. Then add the vegetables and cheese.
- Place the greased pan in the oven and then pour in the egg mixture. Bake for 18-20 minutes until the eggs are set completely.
Notes
- Store any leftovers in an airtight container and refrigerate for up to 5 days.
- Freeze for up to 3 months (Refer to the “How to Freeze” section)
These are so easy and perfect for someone who wants things ready in the fridge (me). Best part is I give one to my daughter, and I also put one on a bagel with cream cheese or toast with hummus for myself! Husband travels for work, so I’m so grateful for Min’s recipes. I have these and her blueberry blender muffins in the freezer now.
Aww I’m SO glad you guys are enjoying this as much as we are!