Sheet pan eggs make my breakfast meal prep so easy! I love the ease of baking these eggs ahead – and the quick clean up is such a bonus. Crack the eggs directly on to the prepared pan, season as desired, and voila! These eggs are perfect for sandwiches, wraps, breakfast tacos, avocado toast and so much more. No matter the preference, I’ll show you how – scrambled, over easy, over medium or hard!
Eggs are such a perfect food! They are protein packed, affordable, and so flexible. I love using them in a wide array of ways – and more than anything, I love making them ahead! They store well in the refrigerator, and they are wonderful for freezing, too.
Like my muffin pan eggs, these sheet pan eggs are all about ease. Easy prep, easy clean up, easy storage… all for a nutritious, delicious layer to so many meals we love! Keep these sheet pan eggs super simple, or add a variety of veggies, cheeses, meats and seasonings for a customized finish.
That’s all you need! I like to garnish with fresh herbs for a pop of fragrance and color, but it’s optional.
Tip from my Test Kitchen
Be sure to cook any additional fillings (meats and veggies) before adding them to the eggs. These sheet pan eggs cook quickly. Meats or veggies that are not already cooked, won’t have enough time in the oven!
Serving Suggestions
Add these baked eggs to sandwiches, breakfast dishes, and more! Or, serve them on top of burgers, wraps, avocado toast and salads. The options are endless.
Dinner & Lunch
Picnic Sandwiches
13 mins
Breakfast & Brunch
Breakfast Tacos
14 mins
Breakfast & Brunch
Waffle Tacos
15 mins
Entertaining
Build Your Own Burger Bar
Â
15 mins
Prevent your screen from going dark
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Preheat oven to 375℉. Grease 9×13″ jelly roll or rimmed sheet pan.
18 large eggs
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Crack eggs directly onto prepared sheet pan evenly, sprinkling salt and pepper over the top.
½ teaspoon salt, ½ teaspoon fresh cracked pepper
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Bake 10-15 minutes until desired doneness. Allow to cool 2 minutes, slice and serve.
Make Scrambled Sheet Pan Eggs:
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In a large mixing bowl or stand mixer fitted with the whisk attachment, add eggs and beat until smooth and creamy. Add salt and pepper until combined. Pour mixture into sheet pan, dispersing evenly.Â
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Sprinkle on toppings, if desired. Bake 15 minutes, until just set (eggs will continue to bake on hot sheet after being removed from oven). Allow to cool 5 minutes, slice, garnish and serve.
Desired Doneness:Â
- For runny eggs, bake 10 minutes.
- For over medium, bake 11-12 minutes.
- For fully cooked eggs, bake 13-14 minutes.Â
Storage Notes
Baked eggs will last 3-5 days wrapped in an airtight container in the refrigerator. You can freeze them as well, and they store well in the freezer for up to 3-4 months. Â
Calories: 126kcal | Carbohydrates: 1g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 254mg | Potassium: 123mg | Fiber: 0.03g | Sugar: 0.3g | Vitamin A: 476IU | Calcium: 50mg | Iron: 2mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
1 21 in × 15 in sheet pan (⅔ pan) Or dive into 2 9×13 sheet pans with 9 eggs each, as pictured.
