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    Home » Recipes » Breakfast & Brunch » Sheet Pan Eggs – How to Cook 12 Eggs Quickly!

    Last updated: Mar 31, 2021 by Keri · 23 Comments

    Sheet Pan Eggs - How to Cook 12 Eggs Quickly!

    Jump to Recipe
    sheet pan eggs in pan and in stack on red plate with text

    Need to make eggs for a crowd? Want to prepare a big batch of make-ahead breakfast sandwiches? I'll show you how to cook 12 eggs quick ... make Sheet Pan Eggs!

    Sheet Pan Eggs cut into squares and stacked on a red plate

    Sheet Pan Eggs

    If you're like me, you have seen the recipes for big batches of make-ahead breakfast sandwiches. I figured they would be a healthy way to start the day for my two teenage garbage disposals boys and way cheaper than the pre-made frozen breakfast sandwiches.

    But I have zero patience for cooking eggs - I just scramble them every time - and I really didn't want to use my itty bitty non stick skillet to cook 12 individual eggs. So, I thought maybe, just maybe, I could bake eggs in the oven. And it was a glorious, egg-y success!! I present to you ...

    wood bowl filled with eggs

    How to Make Sheet Pan Eggs

    Guys, they might not be pretty, but those baked eggs slice up perfectly and are thin enough to layer in breakfast sandwiches, make quick microwave omelets or just to feed a crowd quick for breakfast! Plus you can make them plain or add in your favorite cheese, veggies, or meat to make it your own!

    Start with 12 large eggs and a 12 x 17 inch sheet pan sprayed generously with non-stick cooking spray.

    bowl of eggs and empty sheet pan

    In a bowl, whisk the eggs together with about 2-3 tablespoons of water or milk. Place the sheet pan on a pulled-out oven rack and pour the egg mixture into it (this prevents spillage.)

    Once they are baked, you will have this large, bright yellow sheet of perfectly cooked eggs. The sheet pan eggs will shrink in a little from the edge of the pan as they cool.

    Sheet Pan Eggs in baking dish on wood counter

    Then, just slice the sheet of baked eggs into 12 squares. 1 square = 1 egg. It fits perfectly on standard sandwich bread for quick and easy breakfast sandwiches.

    FAQs

    How long do these last?

    You can also keep these sheet pan eggs in an airtight container in the refrigerator up to five days. Reheat in the microwave for 1 minute.

    Can I freeze sheet an eggs?

    Yes! These make-ahead eggs freeze perfectly so they are ideal for meal prep. To freeze, allow eggs to cool completely then cut into the desired size. Wrap each serving separately in plastic wrap and freeze up to three months. Reheat in the microwave until warmed through.

    How do I know when the eggs are done cooking?

    The eggs are done when the middle of the pan is set and a toothpick in the middle comes out clean.

    Add In Ideas

    If using add-ins you can add them before or after you pour the mixture into the sheet pan. Be careful not to add too many veggies as their moisture can make your eggs watery.

    • meat: bacon, ground sausage, diced ham
    • cheese: cheddar, feta, mozzarella, just about anything goes!
    • veggies: chopped bell pepper, spinach, kale, onion, mushrooms, etc

    How to Use Sheet Pan Eggs

    • Make egg rounds for breakfast sandwiches: use a biscuit butter or circle cookie cutter to make egg rounds for English muffin or bagel sandwiches. The leftover egg bits can be added to a breakfast bowl or stirred into fried rice for dinner.
    • Microwave omelets: to make quick 2 egg omelets, slice the sheet lengthwise into 6 equal slices. Fill one half with meat, veggies, and cheese, fold the egg slice over and pop it in the microwave until the cheese is melted. Easy breezy breakfast!
    • Low carb breakfast rollups: layer ham and cheese (or thinly sliced avocado and tomato) on a slice of sheet pan eggs. Roll up and secure with a toothpick for perfectly portable low carb breakfast rollups.
    • Breakfast Soft Tacos
    • Avocado toast: make it "fancy" served on sourdough toast and topped with avocado
    Baked Sheet Pan Eggs collage

    Tips for best results

    • Place the sheet pan on the oven rack and then pour the eggs into the pan to avoid spilling the egg mixture when transferring to the oven.
    • If using a blender instead of a whisk to mix the eggs, be sure to mix until just combined, not until frothy.
    • You can halve this recipe and bake in a 13" by 9" rimmed baking sheet.
    • Don't overload the eggs with veggies if adding them in, the moisture from the vegetables can lead to runny eggs that won't set.

    More Easy Egg-cellent Breakfast Recipes!

    • Bacon Mushroom Cheddar Egg Bakes
    • Everything Bagel Overnight Breakfast Casserole
    • Crockpot Breakfast Casserole
    Print
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    Sheet Pan Eggs stacked on red plate

    Sheet Pan Eggs – How to Cook 12 Eggs Quick!

    • Author: Melissa Riker
    • Prep Time: 5 minutes
    • Cook Time: 12 minutes
    • Total Time: 17 minutes
    • Yield: 6 1x
    • Category: breakfast
    • Method: baking
    • Cuisine: American
    Print Recipe
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    Description

    Sheet Pan Eggs are easy way to cook 12 eggs quick! These eggs are great to feed a crowd, use for microwave omelets or for a big batch of make ahead freezer breakfast sandwiches!


    Ingredients

    Scale
    • 12 large eggs
    • 2-3 tablespoons water

    Instructions

    1. Preheat oven to 350 degrees F.
    2. Prepare a 12 x 17 sheet pan with non-stick cooking spray.
    3. Whisk the eggs and water together and pour on the sheet pan.
    4. Bake for 12 - 15 minutes until eggs are cooked through (no loose liquid) but not too browned.

    Keywords: sheet pan eggs

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

    This recipe was originally published in February 2016 and updated with additional information in January 2021.

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    Reader Interactions

    Comments

    1. Amy@Frugale.org says

      February 04, 2016 at 5:20 pm

      This is a great method, I have used it before.

      Reply
    2. Sam @ Living The Dutch Dream says

      February 06, 2016 at 6:01 am

      What a great idea, so easy to cut into portions and add to sandwiches.

      I do microwave eggs when I need a quick lunch for my girls but this idea is much better when you need to cook more.

      Reply
    3. Leslie says

      February 27, 2016 at 10:48 pm

      What a fantastic time saving tip! Can't wait to try it with my favorite breakfast sandwiches.

      Reply
    4. Linda says

      May 15, 2016 at 11:45 pm

      Yes, I have been making eggs this way for more than thirty plus years. One of my favorite things to do is after cooking the eggs, immediately invert the pan on to a piece of parchment paper which is laid on top of a clean lint-free towel to help insulate and keep the eggs hot. Quickly spread precooked vegetables and herbs of your choice almost to the side ends, but not quite, similar to making a jelly roll or a roll of cinnamon roll bread (broccoli, onions and mushrooms make a great combination), and top with shredded cheddar cheese or cheese of your choice and bacon, sausage or ham or all three. Now roll up the long way, meaning from the shorter width, being careful to not tear your eggs. Then sprinkle cheese on top and baked for a few minutes until cheese is melted and roll is hot. Serve with garlic toast or toast of your choosing. This is one of my family's favorite meals and after 30 plus years, they never tire of it. I also use the baked eggs to make egg sandwiches and so on. I introduced a lot of vegetables in this way to my children when they were little. My mother made this when I was a child and we loved it too. Happy cooking, everyone!

      Reply
      • Yvonne says

        May 06, 2017 at 2:59 pm

        That sounds so yummy, thanks for sharing!!!

        Reply
    5. Joey says

      April 05, 2017 at 10:13 am

      Great idea! I work with my husband so this will be a great way to bring his breakfast to work. Thanks!

      Reply
    6. Pat Warner says

      May 05, 2017 at 1:28 pm

      At what temperature and for how long?

      Reply
      • Keri says

        July 10, 2017 at 5:25 am

        Hi Pat - I baked them at 350 degrees F for about 12-15 minutes - thanks!

        Reply
    7. Nate Radwine says

      May 06, 2017 at 10:59 am

      I haven't read all of the comments so maybe this has already been mentioned. But, transferring a sheet pan full of runny eggs sounds treacherous. Maybe put the sheet pan in the oven, leave the rack out a few inches and then pour the eggs from the bowl onto the sheet pan. Voila! No spills.

      Reply
    8. Ann says

      May 06, 2017 at 11:42 am

      How would you adjust this to cook egg whites only?

      Reply
      • Keri says

        July 10, 2017 at 5:31 am

        Hi Ann - I haven't tried egg whites only, but I would think you'll need to increase the number of eggs if you are using the same size pan. Just keep an eye on them as they bake since they may cook a little quicker.

        Reply
    9. Patricia Kelly says

      May 06, 2017 at 1:23 pm

      I commented to a friend of mine how delicious and light her scrambled eggs were. Her secret was adding seltzer instead of water or milk. It made the eggs so light and fluffy. Just a splash will do.

      Reply
    10. Eduardo Santos says

      May 06, 2017 at 5:23 pm

      I have scambled eggs about twice a week and this is right up my alley. Instead of 12 eggs i'll try this in a smaller pan for six eggs. And your suggestion of using leftovers for fried rice , one of my favorites. Thanks for the heads up on this different idea. Thanks, Eduardo

      Reply
    11. Jan Elliott says

      May 31, 2017 at 10:46 pm

      PLEASE tell me what temperature to bake them--350? 325?

      Reply
      • Keri says

        July 10, 2017 at 5:25 am

        Hi Jan - I baked them at 350 degrees F for 12-15 minutes. Thanks!

        Reply
    12. BRUCE says

      June 30, 2017 at 8:57 pm

      GREAT IDEAS and that's why I subscribed; I love cooking, baking, etc. hacks...

      Reply
    13. Lindsey says

      August 01, 2017 at 12:59 am

      How long do you microwave to reheat from the fridge, and how long from frozen. Do these keep for an entire week in the fridge? I am looking for meal prep ideas.

      Thank you,
      Lindsey

      Reply
    14. Kelsey says

      September 22, 2017 at 11:53 am

      Dude. YES. #thumbsupemoji

      Reply
    15. Patty says

      November 18, 2017 at 2:32 pm

      I'm going to try your sheet pan eggs for ham, cheese and egg fold up tortilla pockets to freeze.

      Reply
    16. Lyndsay says

      November 22, 2017 at 8:13 pm

      Love this idea for meal prep! What's the best way to keep it for the week?

      Reply
    17. Diane says

      September 27, 2019 at 11:35 am

      How long will these keep in the refrigerator? Can they be frozen?

      Reply
      • Melissa Riker says

        October 08, 2019 at 1:00 pm

        They can most definitely be frozen Diane, simply cool completely and cut to the desired size and wrap individually in plastic wrap. They will also be good in the fridge for up to 5 days.

        Reply
    18. VB says

      January 29, 2021 at 12:01 pm

      Mine keep getting a really puffy layer on top when I bake them, which results in a weird texture/taste on top. Any tips to avoid this/

      Reply

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    Hi, I'm Melissa! I have a passion for helping people find easy and delicious recipes to feed their families without a lot of fuss!

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