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! You can customize your own toppings as you like!
Sheet Pan eggs are my latest installment in sheet pan meals. 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 fish and steak and now with eggs. Using 18 eggs in a blender, any vegetables you’d like and cheese, this can easily feed 12 people for breakfast or brunch!
When I have overnight guests, I love cooking eggs for them the next day. Usually when it’s 1-3 people, I’ll take special requests: hard-boiled, fried, poached…I can be such an accommodating hostess 🙂 But any more than 4 guests, and I need to bulk cook. And sheet pan eggs are great for that! If you’re looking for an easy way to serve eggs to a crowd, you’ve arrived my friends!
Ingredients to make sheet pan eggs:
- Eggs: Use the freshest eggs you can, and preferably organic / free range. If you’d like, you can make them completely with egg whites as well.
- Milk: I use 2% milk, but you can use any that you have, plant-based milk or even cream for more fluffy eggs.
- Vegetables: Mushrooms and red bell peppers are what I used, 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.
- Shredded 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 vegetarian, you can add meat on top to make it a more hearty breakfast.
How to make sheet pan eggs
What I like to do is use a blender to quickly whisk the eggs together. You can also use a bowl and whisk, but just be prepared for an arm workout in that case. So, blend up those eggs, pour them into a sheet pan and top it however you’d like. Or go halvsies with the toppings: vegetarian on one side, meat-lovers on the other side.
Grease the sheet pan, then place parchment paper and grease it one more time. This ensures that no eggs get stuck to the pan. Now you’re ready to pour the egg mixture into the prepared pan.
And top it with your favorite vegetables and/or meats and cheese and bake it in the oven. Depending on the size of the baking pan you use and your oven, the cooking time will vary, but you’ll know they’re done if they’re no longer jiggly. You want to check that the middle of the pan is set.
If you use a 12×17 sheet pan (jelly roll pan) like I did for these sheet pan eggs, you can slice the whole pan into 12 equal servings. They actually come out to be about the size of a slice of bread…coolest coincidence ever!
I like to toast some bread, mash some avocado slices over it, and top it with the eggs. The texture of the sheet pan eggs is more like a frittata than scrambled eggs, but it’s fluffy, full of flavor and fast for a crowd!
Top tips to make sheet pan eggs
- 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. Watch the blender carefully as it will vary based on the model you use.
- Use a rimmed baking sheet. The hardest part of this recipe may just be transferring them from the counter to the oven. Just think about 18 eggs in a pan. 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.
Frequently asked questions
Yes, this is a great freezer friendly meal. Make sure to cool them 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.
These sheet pan eggs make for a great breakfast or brunch, served on top of a slice of whole grain toast or with some Garlic Roasted Potatoes or Air Fryer Potatoes. Still, these eggs don’t have to be limited to breakfast! I can eat eggs any time of the day.
The eggs are ready to come out of the oven when they are no longer jiggly and the egg is all set in the center. If you have an instant read thermometer, it should register at 160ºF. Insert a toothpick into the center of the pan and it should come out clean.
These sheet pan eggs are a perfect option if you are feeding a crowd for breakfast or brunch, they are so quick and easy to make! They’re also great for a grab and go breakfast on busy mornings!
More egg recipes:
- Air Fryer Hard Boiled Eggs
- Vegetable Frittata
- Kale Frittata
- Avocado Toast with Egg
- Low Carb Egg Wrap
- Avocado Egg Bake
More sheet pan recipes:
If you’ve tried this healthy-ish feel good Sheet Pan Eggs recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Sheet Pan Eggs
- Cooking spray
- 18 eggs
- 1/3 cup milk
- Salt and pepper to taste
- ½ cup sliced mushrooms
- ¼ cup sliced red peppers
- 1 cup shredded cheddar cheese
- Sliced bread for serving
- Mashed avocado for serving
- Chopped parsley for serving
- 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.