Easy Sheet Pan Eggs

Baking a whole tray of eggs on a sheet pan to use for a holiday brunch, inside breakfast sandwiches, or just as a hands-off way to make breakfast is a total game changer. Here’s my go-to method.

Sheet Pan Eggs

I have been working to put together a collection of recipes that work for breakfast and brunch to feed a crowd on busy days—yet are special enough for holiday meals. In addition to my Blueberry Yogurt Cake (which is like a rich, berry-studded coffee cake) and my Sausage Egg Muffins, this recipe for Sheet Pan Eggs is versatile for all occasions.

With kids in the house, cooking is often chaotic, so I love recipes like this that feed a lot of people without needing to stand over the stove. Plus, cooking eggs this way—which is similar to a frittata but cooks in less time—is an easy way to make them ahead of time and reheat them when you need them.

(You may also like Make-Ahead Christmas Breakfast ideas and my Christmas Pancakes.)

Ingredients You Need

Here’s a look at what you need to make this breakfast recipe so you know what to have on hand and ready to go.

• Eggs: I use large eggs in my recipes, so that’s what you’ll want to use here. You can use any type of egg you prefer—cage-free, white or brown, organic or not.
• Milk: To give the eggs extra richness, I stir in some milk. I typically use whole milk. You could also use cream or half-and-half.
• Cheddar cheese: I like the flavor of cheddar cheese in baked eggs, but you can vary that according to your preference. (Cheeses such as feta, crumbled goat cheese, shredded Fontina or Gruyere would also work.)
• Vegetables: Such as bell pepper, broccoli, or halved cherry tomatoes can be added to the entire pan or to sections of it to make a more versatile result that can be cut into sections.
• Sausage (or bacon; optional): You can add cooked breakfast meats to the eggs for a more savory, filling option.

Step-by-Step Instructions

Below is an overview of how to make this recipe so you know what to expect from the process. Scroll down to the end of the post for the full recipe, including the amounts of the ingredients and the timing.

1. Preheat the oven and grease a rimmed quarter sheet pan with nonstick spray and add parchment paper. Whisk the eggs and the milk in a large bowl.
2. Pour into the pan and scatter the cheese, veggies, and meat, if using, on top. Sprinkle on the salt and pepper.
3. Bake until just set and firm to the touch.
4. Let cool just slightly and cut into squares to serve.

How to Store

To make ahead or to store leftovers, let cool fully by placing the pan on a wire rack. Then, you can cut and store in an airtight container in the fridge for up to 3 days. To reheat, place on a pan in an even layer and warm through in the oven. Or you can warm one piece at a time on a heat-safe plate.

Favorite Baking Sheet Pans

I’ve been using the half sheet pans and quarter sheet pans from Nordicware USA for the past two years, and they have held up so well. They’re easy to clean and bake really evenly. They are shown throughout this post.

Best Tips for Success

• Use any fresh veggies you like such as bell peppers, broccoli, mushrooms, onion, or grated sweet potato. Just slice thinly or mince before adding to the pan to ensure they cook through. You can also use frozen veggies in small pieces.
• Use dairy-free cheese or omit the cheese if desired.
• Sprinkle with fresh herbs before serving to adults if desired.
• Use care when walking the pan to the oven as the egg mixture can slosh a bit on the rimmed baking tray. (This is best to do when the kids are settled and not needing your attention!)

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