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! 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.
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.
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.
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.
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.
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
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
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!
- 12 large eggs
- 2–3 tablespoons water
- 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
This recipe was originally published in February 2016 and updated with additional information in January 2021.