If you’re looking for an easy and convenient way to cook eggs for a crowd, look no further. Sheet Pan Eggs are a game-changer in the kitchen, allowing you to cook a large batch of eggs all at once with minimal effort. They taste like a healthier, fresher, fluffier version of your favorite breakfast sandwich at McDonalds!
If you love easy breakfast recipes you will LOVE my Sheet Pan Pancakes! These are fluffy and very customizable, just like my sheet pan eggs!
Table of contents
Why You’ll Love this Recipe
- Preparing breakfast for a group of friends or just want to meal prep for the week ahead, sheet pan eggs are the way to go.
- These sheet pan scrambled eggs are easy to store and eat on the go all week long! You can reheat them as needed and can eat them as is or on a bagel, biscuit or toast!
- You can customize your eggs however you’d like by adding different ingredients to each section of the egg batter before baking!
Sheet Pan Eggs Ingredients
- Heavy Cream
- Olive Oil
- Green Onions
- Cheddar Cheese
*see recipe card for amounts
How to Make Eggs in a Sheet Pan (AKA A Sheet Pan Omelet)
Step 1: Preheat your oven to 375 degrees.
Step 2: Crack all 18 eggs into a large mixing bowl, pour in heavy cream and salt and pepper to taste. Whisk together until combined (using a mixer is faster and requires less elbow grease) but before the eggs become frothy. Set aside.
Step 3: Next, grease a 12X18 rimmed sheet pan with olive oil. Make sure to cover the entire surface and the inside edges.
Step 4: Pour the egg mixture into the greased baking sheet.
Step 5: Next, evenly sprinkle on your cubed ham, bacon, green onions and cheese.
Step 6: Carefully move the filled baking sheet to your oven and bake for 10 minutes. Open the oven door and rotate the baking sheet and bake for another 5 to 10 minutes more, until the eggs are set and no longer jiggly.
Step 7: Cut into 12 pieces for large portions or 16 pieces for smaller pieces.
Step 8: Serve Warm!
Storage and Reheating Notes
This dish is best when enjoyed fresh but can be reheated for delicious leftovers!
IN THE FRIDGE: Store leftovers in a gallon size freezer baggie or airtight container in the fridge for up to 5 days.
REHEATING INSTRUCTIONS: To reheat, place the leftovers pieces on a plate and reheat for 10-20 seconds each, or until heated through.
Helpful Tips & Substitutions
There are many ingredients that you can add to sheet pan eggs to give them more flavor and nutrition. Some good options include:
- Vegetables: Chopped bell peppers, onions, mushrooms, spinach, and tomatoes all work well in sheet pan eggs. You can sauté these ingredients in a pan before adding them to the sheet pan, or you can add them directly to the pan and let them cook alongside the eggs.
- Meat: Crumbled sausage, bacon, or ham can add protein and flavor to your sheet pan eggs. You can cook these ingredients in a separate pan or on the sheet pan alongside the eggs.
- Cheese: Grated cheddar, feta, or goat cheese can add a creamy, salty flavor to sheet pan eggs. You can sprinkle the cheese over the top of the eggs or mix it into the eggs before baking.
- Herbs and spices: Fresh herbs like basil, parsley, and chives can add a burst of flavor to sheet pan eggs. You can also add dried herbs like oregano, thyme, and paprika for a more intense flavor.
Remember to cut any add-ins into small pieces so that they cook evenly with the eggs. Enjoy experimenting with different combinations to find your favorite!
Yes, absolutely! This recipe is to feed a crowd or help you meal prep throughout the week but if you just want to make these eggs for a smaller family just cut the ingredients in half and use a smaller sheet pan.
Yes, using only egg whites instead of whole eggs can make your sheet pan eggs a bit healthier because egg whites are lower in calories and fat than whole eggs. They are also a good source of protein. If you do choose to use only egg whites, you may want to consider adding other nutrient-rich ingredients to your sheet pan eggs to make up for the nutrients that are missing from the egg whites.
Try Some of My Other Favorite Breakfast Recipes
- 18 Eggs, large
- 3/4 cup Heavy Cream
- Salt & Pepper, to taste
- 1 tbsp Olive Oil
- 1/2 cup Ham, chopped or cubed
- 1/2 cup Bacon, chopped
- 1/3 cup Green Onions, diced
- 1/2 cup Cheddar Cheese, shredded
- Preheat your oven to 375 degrees.
- Crack all 18 eggs into a large mixing bowl, pour in heavy cream and salt and pepper to taste. Whisk together until combined (using a mixer is faster and requires less elbow grease) but before the eggs become frothy. Set aside.
- Next, grease a 12X18 rimmed sheet pan with olive oil. Make sure to cover the entire surface and the inside edges.
- Pour the egg mixture into the greased baking sheet.
- Next, evenly sprinkle on your cubed ham, bacon, green onions and cheese.
- Carefully move the filled baking sheet to your oven and bake for 10 minutes. Open the oven door and rotate the baking sheet and bake for another 5 to 10 minutes more, until the eggs are set and no longer jiggly.
- Cut into 12 pieces for large portions or 16 pieces for smaller pieces.
- Serve warm!