Sheet Pan Eggs
Have you ever made eggs in the oven? I hadn’t either, until I tried these sheet pan eggs! Now, it’s my go-to method for making a large number of eggs at once!
This is a really great egg cooking method if you need to make a lot of eggs for a crowd or for meal prep for breakfast for the week. They are perfect for sandwiches, but also great to eat as is. They have kind of an omelet-like vibe. You can mix in any kind of breakfast meat, cheese, and veggies that you like, just like in an omelet.
To start, go ahead and prep whatever protein, veggies, and cheese you are going to use in your eggs. I browned and drained a pound of turkey sausage and just used some pre-shredded cheddar cheese. My crowd doesn’t really like veggies in their eggs, but mushrooms, peppers, or onions all sound amazing to me!
Now just whisk a dozen eggs together with a little milk, salt and pepper, almost like you are making scrambled eggs. Once that is well combined, add in your meat and veggies. I like to add my cheese at the end, right before I put the eggs in the oven, so it doesn’t sink to the bottom.
An important part of this recipe is to use the correct size baking pan and prepare it properly for the eggs. I used a 9.5×13 rimmed baking pan and it was the perfect size for a dozen eggs. Also, be sure you use a rimmed pan and not a flat cookie sheet or you will have a huge mess on your hands!
Eggs are notoriously sticky, so you must take extra precautions to be sure everything doesn’t stick to the pan! First, cover the bottom of your baking pan with a sheet of parchment paper. Then, spray the entire surface of the parchment paper with non-stick cooking spray. This method will ensure that you are able to get your eggs out of the pan without making a mess and destroying your finished product!
Then, you just pour your egg mixture into the pan. It will be pretty full, so be careful when transferring it to the oven so you don’t have a spill. Bake at 400 degrees for about 20 minutes until your eggs are set. Let the eggs cool for a few minutes, then cut into individual squares.
These sheet pan eggs are great as they are, or you can put them between bread for an awesome breakfast sandwich. We love to make bagel sandwiches with them! You can add all kinds of toppings, like green onion, hot sauce, avocado, or salsa. They also reheat well, making them a great meal prep option.
Sheet Pan Eggs
Equipment
- 1 9.5×13 rimmed baking sheet
- Parchment paper
Ingredients
- 12 eggs
- 1/3 cup milk (any kind)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 lb breakfast sausage, cooked and crumbled
- 1 cup shredded cheese
- Non-stick cooking spray
Instructions
- Preheat oven to 400 degrees
- Prepare sausage, cheese, and any other add-ins you would like to use in your eggs.
- Whisk together eggs, milk, salt and pepper. Once well combined, add in cooled meat and veggies.
- Line 9.5×13 rimmed baking pan with parchment paper. Spray entire area of parchment paper with non-stick cooking spray. This will ensure that your eggs do not stick to the pan.
- Pour egg mixture into prepared pan. Top egg mixture with shreeded cheese. Place pan into oven, being careful not to spill egg mixture.
- Bake at 400 degrees for 18-22 minutes or until eggs are set and no longer jiggly.
- Let cool 5-10 minutes. Slice into individual squares.
- Eat as-is with desired toppings or make into breakfast sandwiches. Can be stored in the refrigerator for up to 5 days.