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Sheet Pan Eggs
5 from 3 votes

Sheet Pan Eggs

These are an incredibly simple, highly adaptable, crowd-friendly recipe made with a few staple ingredients. They're great for an on the go breakfast sandwich, a weekend brunch, or even for a make ahead freezer friendly breakfast option.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 20
Course: Side Dish
Cuisine: American

Ingredients

  • 18 large egg
  • 3/4 cup half and half
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 to 1 1/2 cups grated cheddar cheese (sharp or medium)
  • 2 - 3 cups Optional mix-ins (see notes)

Instructions

    Cup of Yum
  1. Preheat oven to 325 degrees.
  2. Crack eggs in a large mixing bowl. Break egg yolks (with whisk) then whisk together. Add half and half, salt and pepper and mix.
  3. Stir in cheese and mix-ins (or if using cheese only you can sprinkle over the top after pouring eggs into pan).
  4. Spray a rimmed 18 by 13 by 1-inch baking sheet very well with non-stick cooking spray.
  5. Pour egg mixture into pan, carefully transfer to oven (tip: it's helpful to do this step on the countertop near oven so you don't have to walk far so the eggs don't spill out).
  6. Bake in preheated oven until eggs are just barely cooked through in the center, about 20 to 25 minutes.

Notes

  • Optional Mix-Ins
  • *Adjust salt to taste. Note that if you are adding salty bacon or ham to the recipe you may not need as much salt.
  • Nutrition estimate does NOT include mix-ins other than 1 cup cheddar as these will vary.
  • Pictured in the photo above is 1 lb bacon cooked and chopped, 5 oz baby spinach steamed (and dabbed dry), 1 1/2 cups grape tomatoes halved and 1 cup Swiss cheese as the mix-ins.
  • Veggies: Use sautéed veggies such as sliced mushrooms, chopped red bell pepper, zucchini, broccoli, asparagus, red onion, green onion, spinach, or fresh tomatoes.
  • Meats: Cooked meats such as bacon, ham, pork sausage or chorizo work well. Use about 12 to 16 oz.
  • Cheese: cheddar, gruyere, Monterey jack, Swiss cheese, mozzarella, fontina, gouda or even a little parmesan work well. 
  • Seasonings: for more flavor you can herb and seasonings as parsley, chives, paprika, onion powder, garlic powder or cayenne pepper.