Sheet Pan Eggs

No ratings yet

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.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Keyword: Baked Eggs, Sheet Pan Eggs, Sheet Pan Omelet, Sheet Pan Scrambled Eggs

Servings: pieces

Calories: 212kcal

Ingredients

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

Instructions

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!

Notes

Storage Instructions:

Store in a gallon size baggie or air tight container in the refrigerator for up to five days. You can reheat pieces individually as desired or all at once in the microwave.

Notes:

*Make sure to use a rimmed baking sheet, the egg mixture will puff up a bit while baking and you don’t want it spilling over the sides as it cooks.

*The ratios listed above are are to make a pretty even toppings to egg mixture ratio, feel free to add more of the ingredients you like if you prefer.

*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!

*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.

You can use 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.

Nutrition