Easy Sheet Pan Eggs
Sheet pan eggs are the perfect breakfast to make for a crowd! These eggs are fluffy and loaded with vegetables that bring so much flavor. These eggs make a great holiday breakfast, and the best part is you can customize them with your favorite proteins and veggies!
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 9x13” pan and bake for 15 minutes.