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
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 …
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!
Start with 12 large eggs and a 12 x 17 inch sheet pan sprayed generously with non-stick cooking spray.
Fluffy Sheet Pan Eggs for Meal Prep
In a bowl, whisk the eggs together with about 2-3 tablespoons of water. I’ve heard that scrambling eggs with water makes them fluffier, but use milk if it makes you happy 🙂 Pour the eggs on the prepared sheet pan and carefully transfer the pan to your oven.
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.
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.
Can I Freeze Sheet Pan 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.
You can also keep these sheet pan eggs in the refrigerator up to five days.
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
If you want 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.
What is our family’s favorite way to use Sheet Pan Eggs? Breakfast Soft Tacos!! They were a hit for sure!!
More Easy Egg-cellent Breakfast Recipes!
- Bacon Mushroom Cheddar Egg Bakes
- Everything Bagel Overnight Breakfast Casserole
- Crockpot Breakfast Casserole
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinDescription
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
- 12 large eggs
- 2–3 tablespoons water
Instructions
- Preheat oven to 350 degrees F.
- Prepare a 12 x 17 sheet pan with non-stick cooking spray.
- Whisk the eggs and water together and pour on the sheet pan.
- Bake for 12 – 15 minutes until eggs are cooked through (no loose liquid) but not too browned.
Keywords: sheet pan eggs
[email protected] says
This is a great method, I have used it before.
Sam @ Living The Dutch Dream says
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.
Leslie says
What a fantastic time saving tip! Can’t wait to try it with my favorite breakfast sandwiches.
Linda says
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!
Yvonne says
That sounds so yummy, thanks for sharing!!!
Joey says
Great idea! I work with my husband so this will be a great way to bring his breakfast to work. Thanks!
Pat Warner says
At what temperature and for how long?
Keri says
Hi Pat – I baked them at 350 degrees F for about 12-15 minutes – thanks!
Nate Radwine says
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.
Ann says
How would you adjust this to cook egg whites only?
Keri says
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.
Patricia Kelly says
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.
Eduardo Santos says
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
Jan Elliott says
PLEASE tell me what temperature to bake them–350? 325?
Keri says
Hi Jan – I baked them at 350 degrees F for 12-15 minutes. Thanks!
BRUCE says
GREAT IDEAS and that’s why I subscribed; I love cooking, baking, etc. hacks…
Lindsey says
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
Kelsey says
Dude. YES. #thumbsupemoji
Patty says
I’m going to try your sheet pan eggs for ham, cheese and egg fold up tortilla pockets to freeze.
Lyndsay says
Love this idea for meal prep! What’s the best way to keep it for the week?
Diane says
How long will these keep in the refrigerator? Can they be frozen?
Melissa Riker says
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.