Sheet Pan Eggs

5 from 1069 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!

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 137kcal

Author Yumna Jawad

Equipment

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 12x17" 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.

Video

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.

Adjust Servings: If your crowd is not that big, switch from 12x17 pan to13x9 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.

Nutrition