Easy Sheet Pan Eggs (Perfect for Meal Prep!)
Need a simple, foolproof way to make eggs for a crowd or prep breakfast for the week?
These Easy Sheet Pan Eggs are just what you need!
Fluffy, tender, customizable, and ready in about 30 minutes, they’re a lifesaver for busy mornings, brunches, or meal-prepping healthy breakfasts ahead of time.
Baked in a large rimmed baking sheet, these eggs are easy to slice into squares for sandwiches, wraps, or served just as they are.
Ingredients:
(Scale: 1x, 2x, 3x)
- 18 large eggs
- 3/4 cup half and half (or whole milk)
- 1 1/2 teaspoons salt*
- 1/2 teaspoon black pepper
- 1 to 1 1/2 cups grated cheddar cheese (sharp or medium preferred)
- 2 to 3 cups optional mix-ins (see ideas below)
*Adjust salt to taste depending on the saltiness of your cheese and mix-ins.
Instructions:
Step 1: Preheat the Oven
Preheat your oven to 325°F (163°C).
Make sure you adjust the oven racks so you can easily slide in a large baking sheet.
Step 2: Prepare the Egg Mixture
In a large mixing bowl:
- Crack all the eggs.
- Break the yolks with a whisk, then whisk the eggs together until well combined.
- Add the half and half, salt, and black pepper, and whisk again until fully blended.
Step 3: Add Cheese and Mix-Ins
Stir in the grated cheddar cheese and any additional mix-ins you like.
If you’re using only cheese, you can also sprinkle it evenly over the top after pouring the eggs into the baking sheet.
Step 4: Prepare the Baking Sheet
Generously spray an 18x13x1-inch rimmed baking sheet with non-stick cooking spray.
Make sure to coat every corner — this will make removing the eggs easier after baking.
Step 5: Bake the Eggs
Pour the egg mixture into the prepared pan.
Tip: It’s best to place the baking sheet on the countertop near the oven, pour the eggs, and immediately transfer it to the oven to avoid spills.
Bake for 20 to 25 minutes, or until the eggs are just barely set in the center.
They should still look soft but not runny — they’ll firm up slightly as they cool.
Step 6: Cool, Slice, and Serve
Let the baked eggs rest for about 5 minutes after baking.
Slice into squares or rectangles, depending on your preference.
Serve immediately, or let cool completely and refrigerate for up to 4 days.
These egg squares are perfect for stacking into breakfast sandwiches, wraps, or enjoying solo!
Ideas for Mix-Ins:
You can customize these sheet pan eggs endlessly based on your taste! Here are some favorite mix-in ideas:
- Vegetables:
Sautéed spinach, mushrooms, bell peppers, onions, tomatoes, zucchini. - Proteins:
Cooked bacon, diced ham, breakfast sausage, turkey sausage. - Cheeses:
Monterey jack, pepper jack, Swiss, feta, or goat cheese. - Herbs:
Chives, parsley, basil, or dill.
Tips for Success:
- Don’t overbake:
Pull the eggs from the oven when they’re just set; they’ll continue cooking slightly from residual heat. - Use a quality non-stick spray:
Or line the baking sheet with parchment paper if you want even easier cleanup. - Make it spicy:
Add a dash of hot sauce, diced jalapeños, or red pepper flakes to the egg mixture! - Double it:
For a really big batch, you can double the recipe and bake in two pans.
Nutritional Information (Per Serving, assuming 12 servings)
| Nutrient | Amount |
|---|---|
| Calories | 190 kcal |
| Total Fat | 14 g |
| Saturated Fat | 6 g |
| Cholesterol | 285 mg |
| Sodium | 400 mg |
| Carbohydrates | 1 g |
| Fiber | 0 g |
| Sugars | 1 g |
| Protein | 13 g |
| Calcium | 15% DV |
| Iron | 8% DV |
(Nutrition facts vary depending on added mix-ins.)
Why You’ll Love These Sheet Pan Eggs:
- Ready in 30 minutes.
- Perfect for meal prep — make once and eat all week!
- Customizable with your favorite mix-ins.
- Great for breakfast sandwiches, wraps, or eating plain.
- Freezer-friendly for longer storage.
Once you try these easy sheet pan eggs, you’ll wonder how you ever got through busy mornings without them!