Sheet Pan Eggs

5 from 1065 votes

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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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!

Eggs for a crowd - sheet pan eggs made in a baking sheet
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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 and Substitutions

  • 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 oven baked eggs vegetarian, you can easily add meat on top to make it a more hearty breakfast.
Carton of 12 eggs to make the recipe

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.

Four process shots to show how to mix the ingredients

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.

Pouring the mixture into the 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.

The sheet pan eggs before and after cooking

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!

Sheet pan eggs cut into squares before serving

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

  1. 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.
  2. 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!
  3. 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.
  4. 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.
  5. 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

Can I freeze leftover eggs?

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.

What do you serve with them

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.

How do you know when the eggs are baked?

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.

Sheet pan eggs served on toast with sliced avocado

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! These oven baked eggs are also great for a grab and go breakfast on busy mornings!

More egg recipes:

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!

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Sheet Pan Eggs

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!
5 from 1065 votes
Servings 12 servings
Course Breakfast
Calories 137
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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  • Cooking spray
  • 18 eggs
  • 1/3 cup milk
  • Salt and pepper
  • 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.


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.
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.
Freezing Instructions:  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.


Serving: 1g, 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.

Cuisine American
Course: Breakfast

Rate and comment

Recipe Rating


  1. Marie says:

    I made this, and it was absolutely amazing. I will never make eggs any other way!

    1. Yumna says:

      Yay! So happy to hear this!

  2. Heather says:

    Is it normal for my eggs to rise in a few spots? I keep having to pop bubbles out of them? Do they go back down after a while? Am I doing something wrong?

    1. Yumna says:

      Yes, they will flatten out as they cool!

  3. TJ says:

    Great recipe. A variation we do is a breakfast burrito. We take the eggs once they are cooked and roll them up in a flour tortilla. We then wrap in parchment paper and freeze. Take out the night before and place in the refrigerator. One minute in the microwave and you have an awesome “take on the run” breakfast. This recipe makes about 16 burritos if you use the large flour tortillas.

    1. Yumna says:

      Love this idea, thanks for sharing!

  4. Kim says:

    I have large commercial pans and will be feeding 50-70 people. Our pans are 18×28. How many eggs? I keep googling for help! Love the tip on pouring eggs into pan while in the oven!

    1. Yumna says:

      Wow! What a crowd! I haven’t made a batch this large, but I would try using 26 eggs for this size pan.

  5. Dawn says:

    Can this be served at room temp? I want to take to church but we don’t have an oven to reheat.

    1. Yumna J. says:

      I recommend serving it hot. Eggs aren’t the best for serving at room temp. You could try Sheet Pan Pancakes. Those will be better at room temp!

  6. Nick C says:

    video says 375 and written recipe says 350. Which is the cooking temp?

    1. Yumna J. says:

      Sorry for the discrepancy! Either temperature works well, you can do 375 for 12-15 minutes or 350 for 15-18 minutes. I prefer the lower temperature and more time personally.

  7. Amy P says:

    Made these eggs for 7 guests on Christmas Day. No fuss and easy clean up! Used cheddar cheese and broccoli. Served with the French toast casserole on this site as well, along with fruit salad. Rave reviews.

    1. Yumna Jawad says:

      That is perfect! Sounds like a perfect meal.

  8. Kelsey Barton says:

    Your recipe is ON POINT! I am very picky about my scrambled eggs. The only topping I used was cheese though. After it finished cooking and I let it cook down a little bit I measured out one piece of bread for size measurement and was able to make 12 sandwich size pieces. It was perfect for our cheesy egg and bacon sandwiches. My 4 year old tiny son devoured a whole sandwich for breakfast and wanted another one for lunch.

    I have them in ziplock bags in the fridge and will try it reheated tomorrow and will freeze a few to see how well they reheat then too. You literally saved me from wasting almost 4 cartons of eggs! I will be making the other batch this weekend so those eggs are saved as well!

    1. Yumna Jawad says:

      Thank you so much! You can’t go wrong with that topping. I’m glad to hear your son enjoyed this recipe too. Hope you all continue to enjoy!

  9. Tonya Perry says:

    I love this! I made it as a meal prep for the week and it’s so easy! I threw some wholly avocado on some toast and put my egg bake on top. I reduced the portions by half since I was only making it for myself.

    1. Yumna Jawad says:

      Thank you so much! That sounds perfect. Hope you continue to enjoy the meal prep recipes on my website!

  10. Renee B says:

    We’ve run out of egg patties at the summer camp I work at, so I’m going to try this for breakfast.
    I have liquid egg that I plan to use instead of whole eggs. Would you still add a little milk?

    1. Yumna Jawad says:

      Let me know how it goes! In that case, I probably wouldn’t add as much milk, but I have yet to try this recipe with liquid egg.

    2. Becky says:

      I used 10 eggs and 350ml of liquid egg white and did not add any milk and they turned out great !

  11. Karlei says:

    Turned out wonderful! So yummy and using the blender was a quick way to get it done.

    1. Yumna Jawad says:

      That’s perfect! I love that!

  12. Jim Jarvis says:


    1. Yumna Jawad says:


  13. Abby says:

    These are amazing!

    1. Yumna Jawad says:

      Thank you!

  14. Marsea K. says:

    Love this! I’m so glad I found this! It has helped so much with meal prepping! It’s made a difference in ensuring I have a healthy breakfast in a pinch. I work two full time jobs so any way to make extra food in less time is a plus. I use silicone bakeware so I don’t spend time greasing and laying parchment paper- it pops right out! Thank you for this- it’s so easy to customize. And sorry to see that people give negative reviews over ads. I had no issue whatsoever. 🙂 Thank you for all of the great content!

    1. Yumna J. says:

      Thank you! I love this for meal prepping too! Glad to hear it comes in handy.

  15. Christine says:

    Your recipes are very appealing but it takes real determination to get to the actual recipe with all of the ads. I know revenue is necessary, but it’s overwhelming the good information here. It’s just too much.

    1. Yumna J. says:

      Thank you so much! I’ll definitely take that into account to try and make the user experience more friendly.

  16. Jc says:

    Wow, helpful hints but gotta add you to the list of sites not to use any more. Omg, obnoxious amount of ads.

    1. Yumna J. says:

      I’m very sorry to hear that. I will take your feedback into consideration to make the experience more user friendly.

  17. Alexis S says:

    If I’m going to add meat like chicken sausage or bacon, do you recommend it pre-cooked or raw on top?

    1. Yumna J. says:

      It should be okay adding those meats raw on top, as it will cook in the oven.

  18. Yumna J. says:

    That sounds so good! I love it!

  19. Nona Kelsey says:

    I tried cutting it in half and cooking 8-10 minutes. It’s been 18 minutes and my eggs are still liquid, help! Did I do something wrong? It’s in a 9×13 pan.

    1. Yumna Jawad says:

      They still need the full cooking time even with a smaller quantity.

      1. Nona Kelsey says:

        Ah! They were delicious! In the instructions it says to cook the half portion 8-10 minutes.

        1. Yumna Jawad says:

          Oh you’re right. I adjusted that now though. Thank you!

  20. Donna says:

    In your Frequently Asked Questions section, I love the tip you give to check if the eggs are baked! “Insert a tooth into the center of the pan and it should come out clean.” ! Cute!

    1. Yumna Jawad says:

      LOL! That’s the fastest way to check it, no need to go looking for a toothpick! Hahah
      Thanks for letting me know, just fixed the typo 🙂

  21. Anita says:

    This was easy and great for feeding a crowd. I used a hand mixer to blend the eggs and I pre cooked diced onions and red bell pepper. I opted to put the empty pan in the oven and then pour in the eggs from my batter bowl. No sloshing!

    1. Yumna Jawad says:

      Haha, smart idea to pour the eggs into the empty pan in the oven! I’m going to add that as a helpful tip!

  22. Niki says:

    Your website would be a lot more enjoyable if it weren’t for all the pop-ups not allowing me to scroll to the actual recipe. 👎🏻

    1. Yumna Jawad says:

      I’m sorry for the inconvenience. I’m working with my advertising network to limit those popups. Thanks for the feedback.

  23. J D says:

    Great! We now use this recipe for any of our larger family brunches. It is quick, simple and delicious plus can make ahead and warm up so makes for easier hosting…less time in the kitchen & more for visiting!

    1. Yumna Jawad says:

      So glad to hear that! How perfect for a large family brunch!

  24. Linda says:

    This recipe worked out great except for some reason the parchment paper rose to the top. When the eggs were done, I had to peel the parchment off the top of the eggs. Next time I don’t think I’ll add the parchment paper to the cookie sheet. The eggs didn’t stick to the greased pan and were easy to cut and remove.

    1. Yumna Jawad says:

      Oh I wonder why they rose to the top like that! I worry about some pans not being as strong as others which is why I like to grease the pan and use parchment paper. Glad you enjoyed the recipe though!

  25. Vicki says:

    So the recipe says If your crowd is not that big you can use a 13×9 pan and cook 8-10 minutes. Wouldn’t you lessen the eggs too?

    1. Yumna Jawad says:

      Great question! Yes, you can use about 12 eggs in that case. I added that point to the recipe. Thank you!

  26. Nisha says:

    Hiya, I love this recipe, I usually do in a casserole dish and it take ages to cook. I saw this last week and made one with onions and asparagus and it turned out perfect. Today I did sausage, mushrooms and potatoes and it was delicious. Thank you ?

    1. Yumna Jawad says:

      So awesome! Thanks so much for sharing!!

  27. Courtney says:

    This recipe is delicious! I’ve only ever baked eggs in the cupcake pans, but these are wonderful!! I placed slices on whole grain English muffins that I broiled. I put the leftovers in the freezer. Meal prepping at its finest!

    1. Yumna Jawad says:

      Yay! I’m so glad that you liked it. And yes, it’s so perfect for meal prepping because they freeze well! Thanks for sharing 🙂

  28. E says:

    The problem I have is once you thaw the eggs and then heat them up the eggs are super watery when you microwave them. How do I avoid this?

    1. Yumna Jawad says:

      If the eggs are super watery when reheated, I recommend reheating them in a toaster oven. They will keep all around without getting soggy. I also like adding fresh cheese on top when I reheat them. I hope that helps!

      1. ec says:

        Thanks so much!

    2. Burl Faulk II says:

      I thaw & heat mine on a saucer on top of my wood stove… No moisture issue

  29. Mike says:

    Hi Yumna,
    I’m learning to cook at 65! I have an opposite problem of most… I’m cooking for 3 and I’m diabetic. Some recipes I can adjust, but not this one. Do you have any suggestions for cutting down the amounts? Any help is greatly appreciated!

    1. Yumna Jawad says:

      Wow, I love that you’re learning to cook and it’s never too late! I think instead of doing the sheet pan eggs, the frittata might be a better recipe for you because it’s smaller with less servings. Still, you can store the leftovers in the fridge or freeze them. Here’s that recipe:

  30. Burl Faulk II says:

    I am always preparing large amounts of breakfast food. This is such a great idea… Freezer friendlies is a must for me… Tyvm

    1. Yumna Jawad says:

      That’s so great to hear! I’m glad you found the recipe useful! Thanks for sharing 🙂

  31. Kim Bass says:

    Isn’t this a frittata?

    1. Yumna Jawad says:

      Pretty much the same thing, but made in a sheet pan so it’s a bigger quantity

  32. Barbara Wilson says:

    This is a great idea where were you years ago when I had teenagers.???

    1. Yumna Jawad says:

      Hahaha I know what you mean!!

  33. Amal mackie says:

    This is the perfect solution for my growing family! I’m definitely making it this weekend.