Sheet Pan Eggs

5 from 1 vote

Sheet Pan Eggs are a simple and delicious way to make breakfast for a crowd or meal prep for the week. These fluffy baked eggs are easy to customize, bake in one pan, and are perfect for breakfast sandwiches, burritos, or quick grab-and-go mornings.

Prep Time10

Cook Time20

Let Cool:10

Total Time40

Course: Breakfast

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $5.60, $0.47 per Servings

Ingredients

18 Large Eggs
⅓ cup Milk
½ teaspoon Salt
½ teaspoon Black Pepper
½ cup Red Bell Peppers diced
½ cup Shredded Cheddar Cheese
Parsley chopped optional for serving

Instructions

Preheat oven to 350°F (175°C).
Line a 12×17-inch rimmed sheet pan with parchment paper or coat with cooking spray.
In a blender, combine 18 large eggs, 1/3 cup milk, ½ teaspoon salt, and ½ teaspoon black pepper. Blend until smooth.
Pour the egg mixture evenly into the sheet pan.
Sprinkle with ½ cup diced bell peppers, ½ cup shredded cheese, and up to 1 cup total additional chopped vegetables (if using).
Bake for 17–20 minutes, or until eggs are fully set (no jiggle or liquid in the center).
Let cool for at least 10 minutes, then remove from the pan, cut, and serve. Garnish with parsley if desired.

Notes

2 ¼ cups Egg whites can be used instead of the whole eggs if you prefer.

You can easily add in 1 cup of chopped vegetables (in total) based on your preference. Spinach, onions, bell peppers, mushrooms, etc would all be delicious in these eggs. Try to avoid tomatoes as it puts out extra moisture in the eggs.

Refrigerate any leftovers in an airtight container for up to 4 days. This recipe is the best for meal prepping easy breakfasts for the week.

Nutrition