Here’s my go-to method for the easiest Sheet Pan Eggs. Because baking eggs on a sheet pan (with veggies, cheese, or meat) makes prep for holiday brunch, breakfast sandwiches, and family breakfast easier!
In addition to my Blueberry Yogurt Cake (which is like a rich, berry-studded coffee cake) and my Sausage Egg Muffins, this recipe for Sheet Pan Eggs is versatile for all occasions—including everyday breakfast and as a make-ahead Christmas breakfast.
With kids in the house, cooking is often chaotic, so recipes like these sheet pan eggs that feed a lot of people without fuss are gold.
Why This Recipe Works
Cooking 6-12 eggs in one go on a sheet pan—which is similar to the method for making a frittata—is an easy way to make them for a crowd. Or to make them ahead of time and reheat them when you need them.
(You may also like Christmas Muffins, Breakfast Cake, French Toast Casserole, and my Christmas Pancakes as more family favorites to start the day.)
Table of Contents
Ingredients You Need
Here’s a look at what you need to make this Sheet Pan Eggs breakfast recipe so you know what to have on hand and ready to go.
- Eggs: I use large eggs in my recipes, so that’s what you’ll want to use here. You can use any type of egg you prefer—cage-free, white or brown, organic or not.
- Milk: To give the eggs extra richness, I stir in some milk. I typically use whole milk. You could also use cream or half-and-half.
- Cheddar cheese: I like the flavor of cheddar cheese in baked eggs, but you can vary that according to your preference. (Cheeses such as feta, crumbled goat cheese, or shredded Fontina or Gruyere would also work.)
- Vegetables: Veggies such as bell pepper, broccoli, or halved cherry tomatoes can be added to the entire pan or to sections of it to make a more versatile result that can be cut into sections.
- Sausage (or bacon; optional): You can add cooked breakfast meats to the eggs for a more savory, filling option.
Featured Review⭐️⭐️⭐️⭐️⭐️
“Easy and so yummy. I skipped the parchment and just greased my nonstick sheet pan and they came out perfect. Love how easy it is to make different “sections” of toppings for mama vs baby!” —Holly
Step-by-Step Instructions
Below is an overview of how to make this sheet pan eggs recipe so you know what to expect from the process. Scroll down to the end of the post for the full recipe, including the amounts of the ingredients and the timing.
Step 1. Whisk the eggs and the milk in a large bowl. Prep any toppings.
Step 2. Pour eggs into a prepared pan and scatter the cheese, veggies, and/or meat on top.
Step 3. Bake until just set and firm to the touch. Let cool just slightly and cut into squares to serve.
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Frequently Asked Questions
You can spray both lightly with nonstick spray to ensure the baked eggs don’t stick.
We like thinly sliced bell pepper, broccoli, mushrooms, shredded cheese, cooked breakfast sausage, and bacon.
Place onto a heat-safe plate and warm in 15 second increments in the microwave until just warmed through. Try your best not to overheat.
How to Store
To make ahead or to store leftovers, let cool fully by placing the pan on a wire rack. Then, you can cut and store in an airtight container in the fridge for up to 3 days. To reheat, place on a pan in an even layer and warm through in the oven. Or you can warm one piece at a time in the microwave on a heat-safe plate.
Favorite Baking Sheet Pans
I’ve been using the half sheet pans and quarter sheet pans from Nordicware USA for the past two years, and they have held up so well. They’re easy to clean and bake really evenly. They are shown throughout this post.
Best Tips for Success
- Use any fresh veggies you like such as bell peppers, broccoli, mushrooms, onion, or grated sweet potato. Just slice thinly or mince before adding to the pan to ensure they cook through. You can also use frozen veggies cut into in small pieces.
- Use dairy-free cheese or omit the cheese if desired.
- Sprinkle with fresh herbs before serving to adults if desired.
- Use care when walking the pan to the oven as the egg mixture can slosh a bit on the rimmed baking tray. (This is best to do when the kids are settled and not in need of your attention!)
Related Recipes
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I’d love to hear your feedback on this post, so please rate and comment below!
Easy Sheet Pan Eggs
Ingredients
- 12 eggs
- ¼ cup milk
- 1 cup shredded cheddar cheese
- 1 cup thinly sliced vegetables (such as bell pepper, broccoli, or halved cherry tomatoes)
- ½ cup fully cooked sausage (or bacon, optional)
- ¼ teaspoon salt
- cracked black pepper
Instructions
- Preheat the oven to 350 degrees F. Grease a rimmed quarter sheet pan with nonstick or olive oil spray, add a piece of parchment paper and press into place (I like to allow it to go up the sides), and coat again with nonstick spray. This ensures that the eggs release easily at the end of baking. (To use a half sheet pan, increase the eggs to 18 and the milk to ⅓ cup.)
- Add the eggs and the milk to a large bowl and whisk lightly to blend. Pour into the prepared baking pan.
- Scatter the cheese, veggies, and meat, if using, on top. Sprinkle on the salt and pepper.
- Bake for 16-20 minutes, or until the center is set when you touch it lightly with your finger. Let cool just slightly, use the parchment paper to lift out onto a cutting board if desired, and cut to serve.
Equipment
Notes
- To make ahead or to store leftovers, let cool fully by placing the pan on a wire rack. Then, you can cut and store in an airtight container in the fridge for up to 3 days. To reheat, place on a pan in an even layer and warm through in the oven. Or you can warm one piece at a time in the microwave on a heat-safe plate.
- Use any fresh veggies you like. Just slice thinly or mince before adding to the pan to ensure they cook through. You can also use frozen veggies in small pieces.
- Use dairy-free cheese or omit the cheese if desired.
- Sprinkle with fresh herbs before serving to adults if desired.
Nutrition
This post was first published December 2023.
I used 12 eggs and it took over 40 minutes
Easy and so yummy. I skipped the parchment and just greased my nonstick sheet pan and they came out perfect. Love how easy it is to make different “sections” of toppings for mama vs baby!
So glad to hear it!
Can these be frozen? Tips on freezing them?
Yes, let cool fully and then freeze in a single layer in a freezer bag (or do layers with parchment in between) and remove as much air as possible. Then warm from frozen in 15 second increments in the microwave.
Is a quarter sheet pan similar to a 9×13 cake pan? Or a jelly roll pan?
Yes, you can use a 9×13 inch cake pan which is the same size but has taller sides. Enjoy!