Sheet Pan Eggs
Updated Oct 16, 2025
This Sheet Pan Eggs recipe is a great way to cook a breakfast meal for a large crowd using just your oven - it's fast, easy and delicious!
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Make Eggs in a Sheet Pan
Sheet Pan Eggs are such a fun and easy way to make eggs for a crowd! I’m obsessed with sheet pan meals because a) easy to make b) easy to clean up and c) great for a crowd. I’ve done this with sheet pan fish and sheet pan fajitas and now with these sheet pan eggs.
Using 18 eggs in a blender, milk (or cottage cheese) any vegetables you’d like and cheese, this can easily feed 12 people for breakfast or brunch! If you’re looking for an egg meal prep recipe or something to feed a crowd easy way to serve eggs to a crowd, you’ve arrived my friends!”
Happy Cooking!
– Yumna
Sheet Pan Eggs Ingredients
- Eggs: You’ll need 18 eggs or 2 ¼ cups of egg whites
- Milk: I use 2% milk, but you can use any that you have, plant-based milk or even cream for more fluffy eggs. You can also use the same about of cottage cheese.
- Vegetables: I used mushrooms and bell peppers, but you can top these off with any other vegetables. Try to avoid water-rich vegetables though, like tomatoes, since they release too much moisture.
- Cheese: I use shredded cheddar cheese to keep the color consistent with eggs, but you can use any cheese you’d like.
- Meat: While I like to keep these sheet pan eggs vegetarian, you can easily add meat on top to make it a more hearty breakfast.
How to Make Sheet Pan Eggs
Sheet Pan Eggs
Make breakfast for a crowd with these easy sheet pan eggs! They’re great for meal prep, breakfast sandwiches, or quick weekday mornings – ready in under 30 minutes.
Video
Ingredients
- Cooking spray
- 18 eggs
- 1/3 cup milk
- Salt and pepper
- ½ cup mushrooms sliced
- ¼ cup red bell peppers sliced
- 1 cup shredded cheddar cheese
- Sliced bread for serving
- Avocado mashed, for serving
- Parsley chopped, for serving
Instructions
- Preheat the oven to 350°F. Grease an 12×17" rimmed sheet pan with cooking spray, line with parchment paper, and spray again.
- In a blender, blend the eggs with the milk. Season with salt and pepper, to taste.
- Pour the egg mixture evenly on the sheet pan and top with the mushrooms, peppers, and shredded cheese.
- Bake the eggs for about 15-18 minutes, until they are set.
- Allow the eggs to cool for a few minutes, then cut the eggs into 12 equal pieces. Serve on a toast with mashed avocado and fresh parsley, if desired.
Notes
Storage: You can make this recipe up to 4 days in advance. Just store in an airtight container in the fridge. When ready to serve, you can warm it on top of your toast or in a microwave.
Freezing: Cool the sheet pan eggs completely, slice them into single servings and store them individually in freezer safe bags or in containers. They will keep for up to 3 months. Thaw overnight in the fridge, then microwave before enjoying.
Adjust Servings: If your crowd is not that big, switch from 12×17 pan to13×9 pan. Use 12 eggs and bake closer to 15 minutes. Just watch until the eggs are set in the middle.
Nutrition
Serving: 1slice, Calories: 137kcal, Carbohydrates: 1.4g, Protein: 10.7g, Fat: 9.6g, Saturated Fat: 4g, Cholesterol: 250.2mg, Sodium: 155.6mg, Fiber: 0.2g, Sugar: 0.9g
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Tips
- Don’t over-blend the eggs. You want to blend them just long enough to combine the yolks with the white but not too long where they start to become frothy and you see bubbles like mine did in the photo. Watch the blender carefully as it will vary based on the model you use. Even if that happens though, it’s totally fine.
- Use a rimmed baking sheet. The hardest part of this recipe may just be transferring them from the counter to the oven. So using a rimmed baking sheet is a must!
- Make sure to double grease the pan. By double greasing, I mean grease the pan, line it with parchment paper and then grease it again with cooking spray. This just makes it so effortless to remove the sliced sheet pan eggs without any sticking problems.
- Limit the number of toppings you add. It’s fun to customize these, but be sure not to go over-board with the add-ins, especially the vegetables. That’s because they can release too much moisture, which affects the end result of the sheet pan eggs making them too liquidy.
- Pour the eggs into the pan while the pan is in the oven. This was a great tip from one of my readers to avoid walking with a full pan of eggs.
Comments
Can you please suggest a salt and pepper measurement? Just don’t want to over/under season it. Thanks in advance!
I would try using 1 1/2 teaspoons salt and 1/2 teaspoon pepper to start. You can always season to taste after the eggs have been cooked as well. Hope that helps!
So easy, tasty, and customizable! I omitted the veggies and cheese (sadly didn’t have any) and this still turned out perfect. Great for meal prepping breakfast sandwiches. Thank you!
So happy you liked it, Gretchen! Thank you!!
Did 20 eggs, 1/2 cup 2% milk, 1 cup chihuahua cheese and blended that. Came out wonderfully fluffy and creamy!
Yum, that sounds so good! Thank you!
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