Valentina Ablaev
These sheet pan eggs are the perfect breakfast for a crowd! These oven-baked eggs are fluffy and loaded with vegetables and your favorite breakfast meat. When hosting a crowd, there is nothing better than a quick and easy breakfast; cooking eggs on a sheet pan is the best way!
Though we love a classic egg omelet, sheet pan eggs, and egg breakfast casseroles are a great way to cook a lot of eggs quickly! You can even make simple egg bites for a bite-sized breakfast!
I don’t know about you guys, but the last thing I want to do around the holidays is spend hours on breakfast. This sheet pan breakfast is the easiest way to feed a large crowd. The eggs are made fluffy with cream and loads of cheese! We love to add slides, tomatoes, and spinach to those daily greens! To make this breakfast extra filling, we always add protein, whether it’s bacon or breakfast sausage; the choice is yours!
Why You’ll Love This Recipe
This sheet pan breakfast is easy to make and tastes so delicious! The eggs are so flavorful and perfectly fluffy. Not only that, but this breakfast requires the most simple ingredients.
Ingredients for Sheet Pan Eggs in the Oven
- Egg filling – Large eggs are whisked with half and half, seasoning, and cheddar cheese.
- Vegetables – cherry tomatoes and spinach add so much flavor to this dish.
- Meat – cooked bacon or breakfast sausage bring flavor and make this dish extra hearty.
- Toppings – Top the cooked eggs with freshly sliced avocado and chopped cilantro, making this the perfect breakfast.
See the recipe card below for a full list of ingredients and quantities.
How to Make Eggs on a Sheet Pan
- Make egg batter: In a large bowl, whisk together eggs, half and half, seasoning, and shredded cheese. Add in all the vegetables and meat and mix.
2. Assemble: Grease a 12×17” pan and pour in the egg mixture.
3. Bake: Add the pan into the oven at 350°F and bake for 15-18 minutes. Cut the casserole into squares and top with fresh herbs and sliced avocado.
How to Serve Sheet Pan Eggs:
- Classic breakfast: Serve these eggs alongside some crispy air fried bacon for the complete meal!
- Breakfast sandwich: We love homemade breakfast sandwiches for meal prep, and these sheet pan eggs can be cut and used in a sandwich! They make the perfect egg that you can top with a slice of cheese and serve between english muffins!
Make Ahead Breakfast
These eggs are great for the easiest breakfast you can make in advance! The night before you cook the eggs, add the egg mixture to the pan and wrap tightly in plastic wrap. Store in the refrigerator overnight, then bake in the morning as usual!
Expert Tips:
- Add more veggies: Add cooked mushrooms, onion, green onions, or chopped red bell peppers to give this egg dish even more flavor.
- Use the right equipment: To get the perfect texture and thickness, it is important to use a 12×17″ rimmed sheet pan.
Recipe FAQs
This recipe uses 18 eggs, so it feeds many people! To make a smaller portion, you can use 12 eggs and bake in a 9×13” pan. The eggs will only need to be baked for 15 minutes.
For everything to be cooked, it is important to add pre-cooked protein. Our air fryer bacon can be cut into bacon strips for the perfect crunch and flavor.
After 15 minutes, you can check if the eggs are cooked by seeing if they jiggle in the pan. If not, your eggs are cooked and ready to serve!
Yes, these eggs can be made dairy-free. Simply omit the half and half and cheese in this recipe.
Store & Reheat
- Storage. Store leftovers in the fridge for up to 3 days.
- Reheat. Warm leftover eggs in the oven at 350°F for about 5 minutes.
- Freeze. This breakfast is great to freeze! Cut the cooked casserole into strips and allow to cool completely. Then, add the eggs to a freezer-safe bag or container, being careful not to stack the eggs on top of each other. Freeze and store for up to 3 months. Reheat: Thaw the eggs in the fridge overnight and reheat in the oven. Bake at 350°F until fully reheated, about 5-7 minutes.
More Breakfast Recipes
If you enjoyed this sheet pan breakfast recipe, be sure to try our other easy breakfast recipes; here are some of our favorites:
If you tried this Sheet Pan Egg Recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Easy Sheet Pan Eggs
Ingredients
- 18 eggs
- 1/4 cup half and half
- ½ tsp salt
- ¼ tsp pepper
- 1 1/2 cups shredded cheese
- 1/2 cup sliced tomatoes
- 1/2 cup spinach optional
- 4 oz cooked bacon, ham or sausage
- 1 avocado for serving
- fresh herbs for garnish
Instructions
- Preheat the oven to 350°F. Generously grease a 12×17″ rimmed sheet pan or line with parchment paper.
- To a large bowl, add the eggs, half and half salt, pepper, and whisk until combined. Add cheese and mix again.
- Pour the egg mixture evenly on the sheet pan. Top with desired toppings evenly over the egg mixture.
- Bake the eggs for 15-18 minutes until set, then cut into squares.
- Serve and enjoy, friends.
Notes
- Add more veggies: Add cooked mushrooms, onion, or chopped bell pepper to give this egg dish even more flavor.
- Use the right equipment: To get the perfect texture and thickness, it is important to use a 12×17″ rimmed sheet pan.
- Smaller portion: This recipe uses 18 eggs, so it feeds quite a lot of people! If you’re looking to make a smaller portion, use 12 eggs and bake in a 9×13” pan and bake for 15 minutes.
