Easy sheet pan eggs to feed a crowd, made in just half an hour. Perfect for breakfasts, brunches, light lunches, and meal prep.
Sheet pan meals are so convenient. I love them because they save me time, the washing up is easy, and sheet pan meals are perfect to feed the whole family.
If I could I would make all of my meals using sheet pans, my trusty Air Fryer, or the Instant Pot. I mean, these gadgets have really transformed the way we cook now. And life is much easier!
Oven-baked Eggs
Everyone in our family loves a good omelet (fun fact: it’s omelet in American English and omelette is British English), and with such a big family image how difficult it is to make an omelet for each person in a skillet AND get everyone to eat breakfast or brunch at the same time.
And to make my (and your) life is easier, I started making oven-baked eggs in a sheet pan! Problem solved! It’s so easy, quick, convenient, and tastes as good as an individual omelet that you’d make in a skillet!
The Ingredients
- Eggs – Use fresh eggs, preferably free-range and organic.
- Milk – Use full-fat fresh milk.
- Salt and pepper.
- Toppings – I used diced onion, diced tomato, diced bell peppers, sliced mushrooms, sliced green onions, and grated cheddar cheese.
As for the equipment, you will need:
- 13 x 9.5 inches sheet pan.
- A whisk.
- A large mixing bowl.
- A chef’s knife.
Feel free to use any toppings that you like. You can add bacon, feta cheese, spinach, kale, zucchini slices, cherry tomatoes, anything that you like really!
How to Make Sheet Pan Eggs?
- Get a large mixing bowl, and crack 12 eggs. Be careful not to get any egg peel in the bowl.
- Whisk the eggs until just blended, whisk in milk, and season with salt and pepper.
- Lightly grease a sheet pan with non-stick oil or brush over some vegetable oil.
- Pour the egg mixture in the sheet pan, and add your toppings.
- Pop in the oven on the lower rack, and bake for 15-20 minutes at 430F (220C), if using a fan oven then do 390F (200C). The baking time may vary depending on what size of sheet pan you’re using, and how many toppings you’ve added but the center should no longer be jiggly which means that the eggs are done.
- Cut into squares, and serve.
Success Tips
- Use very fresh eggs, the fresher the better. If you can afford it, go for organic eggs they taste much better.
- Make sure that you’re using a rimmed sheet pan. The egg mixture is basically liquid, and it won’t work if you use a flat cookie sheet pan.
- Use a whisk to whisk the eggs rather than a mixer or a blender. Whisk until everything is foamy, but do not over whisk.
- Do not overcrowd the omelet with too many toppings. It’s a different form of omelet or a frittata overall! Plus, the vegetables release lots of liquid and too much liquid can turn the omelet into a mess as the eggs won’t set easily.
What to Serve the Baked Eggs With
My favorite way to eat these sheet pan eggs is with a nice slice of toasted sourdough and a side salad. Other ideas:
- Hash browns
- Over toast
- Garlic mushrooms
- Avocado slices
- Wilted spinach
Storing
- Fridge: If I have any leftovers left, I store them in a glass container with a lid in the fridge for up to 5 days. To reheat, simply place in the microwave for 60 seconds and the eggs will taste as if they were just made!
- Freezer: Freeze individual portions in freezer bags, or freezer-friendly containers. Either reheat straight from frozen in the microwave, or thaw in the fridge overnight then reheat in the morning. Frozen sheet pan eggs keep in the freezer for up to 4 months.
Perfect for Meal Prep!
These sheet pan eggs are ideal for meal prep. Prepare with a simple side salad and fresh fruit. Pack light lunch to work, take to picnics, or for breakfast on the go!
More Sheet Pan Recipes
- Sheet pan chicken fajitas
- Sheet pan breakfast sweet potato hash
- Sheet pan roasted cauliflower salad
- Sheet pan chickpea fajitas
- Sheet pan sausage and veggies
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Sheet Pan Eggs
Ingredients
- 12 eggs
- ⅓ cup milk
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 mushrooms sliced
- ¼ red bell pepper diced
- ½ tomato diced
- ¼ onion diced
- 1 green onion sliced
- ½ cup cheddar cheese grated (2 ounces)
Instructions
- Preheat oven to 220°C (430°F). If using a fan oven then preheat to 200°C (390°F).
- Get a large mixing bowl, and crack 12 eggs. Be careful not to get any egg peel in the bowl.
- Whisk the eggs until blended, whisk in milk, and season with salt and pepper.
- Lightly grease a sheet pan with non-stick oil or brush over some vegetable oil.
- Pour the egg mixture in the sheet pan, and add your toppings (mushroom, red bell pepper, tomato, onion, green onion, and cheddar cheese)
- Pop in the oven on the lower rack, and bake for 15-20 minutes. The baking time may vary depending on what size of sheet pan you're using, and how many toppings you've added but the center should set and no longer be jiggly which means that the eggs are done.
- Cut into 12 squares, and serve.
Notes
- Use very fresh eggs, the fresher the better. If you can afford it, go for organic eggs they taste much better.
- Make sure that you’re using a rimmed sheet pan. The egg mixture is basically liquid, and it won’t work if you use a flat cookie sheet pan.
- Use a whisk to whisk the eggs rather than a mixer or a blender. Whisk until everything is foamy, but do not over whisk.
- Do not overcrowd the omelet with too many toppings. It’s a different form of omelet or a frittata overall! Plus, the vegetables release lots of liquid and too much liquid can turn the omelet into a mess as the eggs won’t set easily.
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