Baking a whole tray of eggs on a sheet pan to use for a holiday brunch, inside breakfast sandwiches, or just as a hands-off way to make breakfast is a total game changer. Here’s my go-to method.

Sheet pan eggs on plate and in pan.

Sheet Pan Eggs

I have been working to put together a collection of recipes that work for breakfast and brunch to feed a crowd on busy days—yet are special enough for holiday meals. 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.

With kids in the house, cooking is often chaotic, so I love recipes like this that feed a lot of people without needing to stand over the stove. Plus, cooking eggs this way—which is similar to a frittata but cooks in less time—is an easy way to make them ahead of time and reheat them when you need them.

(You may also like Make-Ahead Christmas Breakfast ideas and my Christmas Pancakes.)

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Ingredients You Need

Here’s a look at what you need to make this breakfast recipe so you know what to have on hand and ready to go.

Ingredients for sheet pan eggs on countertop.
  • 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, shredded Fontina or Gruyere would also work.)
  • Vegetables: 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.

Step-by-Step Instructions

Below is an overview of how to make this 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.

eggs in measuring cup.
  1. Preheat the oven and grease a rimmed quarter sheet pan with nonstick spray and add parchment paper. Whisk the eggs and the milk in a large bowl.
  2. Pour into the pan and scatter the cheese, veggies, and meat, if using, on top. Sprinkle on the salt and pepper.
  3. Bake until just set and firm to the touch.
  4. Let cool just slightly and cut into squares to serve.
sheet pan egg batter in pan.

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 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.

baked sheet pan eggs on pot holders.

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 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 needing your attention!)

I’d love to hear your feedback on this post, so please rate and comment below!

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Sheet pan eggs on plate and in pan.

Easy Sheet Pan Eggs

Baking a whole tray of eggs on a sheet pan to use for a holiday brunch, inside breakfast sandwiches, or just as a hands-off way to make breakfast is a total game changer. Here's my go-to method.
5 from 10 votes
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Cuisine American
Course Breakfast
Calories 164kcal
Servings 10

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
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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 they 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.

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

Calories: 164kcal, Carbohydrates: 2g, Protein: 12g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.04g, Cholesterol: 217mg, Sodium: 287mg, Potassium: 148mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 472IU, Vitamin C: 8mg, Calcium: 122mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    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!

    1. 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.