Sheet Pan Eggs recipe: Perfect for Feeding a Crowd

Have you ever found yourself scrambling (pun intended!) to make breakfast for a houseful of hungry guests? Or maybe you’re looking for a simple meal prep solution that’ll give you protein-packed breakfasts all week long? Sheet pan eggs are about to become your new best friend in the kitchen!

This easy sheet pan eggs recipe is one of our favorite breakfast solutions when we’re feeding a crowd. With just 20 minutes from start to finish, you’ll have perfectly cooked eggs that can be served on toast, wrapped in tortillas, or enjoyed on their own. The best part? You can customize them with your favorite mix-ins, and they’re naturally gluten-free!

Easy Sheet Pan Eggs

These oven-baked sheet pan eggs are perfectly set, packed with your favorite add-ins, and ready to feed a crowd with minimal effort!

A simple breakfast solution that always disappears fast!

Ingredients

• Cooking spray (I like using olive oil spray for a bit of flavor)
• 18 large eggs
• 1/3 cup milk (any kind works – I use whole milk for richness)
• Salt and pepper, to taste
• 1/2 cup mushrooms, sliced
• 1/4 cup red bell peppers, sliced
• 1 cup shredded cheddar cheese
• Sliced bread, for serving
• Mashed avocado, for serving
• Fresh parsley, chopped, for serving

Instructions

1. Preheat and prep: Start by preheating your oven to 350°F. This temperature is perfect for cooking eggs evenly without browning them too quickly. Grab a 12×17″ rimmed sheet pan and give it a good coating of cooking spray. Line it with parchment paper, then spray again. (This double protection is my secret for eggs that never stick!)
2. Blend the eggs: In a blender, combine the eggs with milk and blend until smooth. This makes for the fluffiest texture! Season with salt and pepper to taste. (Don’t skimp on the seasoning – eggs love salt!)
3. Assemble: Pour the egg mixture evenly across your prepared sheet pan. The liquid should spread to fill the corners. Top with sliced mushrooms, red bell peppers, and sprinkle that beautiful shredded cheddar cheese all over.
4. Bake to perfection: Slide your sheet pan into the preheated oven and bake for about 15-18 minutes. You’re looking for eggs that are completely set in the middle – no jiggle when you gently shake the pan.
5. Rest and serve: Allow the eggs to cool for a few minutes (they’ll continue cooking slightly from residual heat). Then cut them into 12 equal pieces. My family loves these served on toast with mashed avocado and a sprinkle of fresh parsley!

Serves: 12 Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes

Nutritional Information (per serving)

• Calories: 137 kcal
• Carbohydrates: 1.4g
• Protein: 10.7g
• Fat: 9.6g
• Saturated Fat: 4g
• Cholesterol: 250.2mg
• Sodium: 155.6mg
• Fiber: 0.2g
• Sugar: 0.9g

What are my best tips for perfect sheet pan eggs?

How to keep sheet pan eggs from sticking?

The double-protection method is essential! First, spray your sheet pan generously with cooking spray. Then place a sheet of parchment paper (cut to fit the pan exactly), and spray again. This two-step process ensures your eggs will slide right out without any frustrating sticking. Trust me on this one – I learned it the hard way after a particularly challenging breakfast disaster!

If you don’t have parchment paper, aluminum foil can work in a pinch, but you’ll need to be extra generous with the cooking spray.

How long do you cook eggs in a sheet pan?

The sweet spot for perfectly cooked sheet pan eggs is 15-18 minutes at 350°F. However, every oven is different! Start checking at the 15-minute mark by gently shaking the pan. If the eggs are still jiggly in the center, give them another minute or two. You want them fully set but not overcooked and rubbery.

For a smaller batch (using a 13×9″ pan with 12 eggs), reduce the cooking time to closer to 15 minutes.

How long does an egg take to cook in the oven?

When making sheet pan eggs, the cooking time depends on the size of your pan and the number of eggs. In general:

• Large sheet pan (12×17″) with 18 eggs: 15-18 minutes
• Medium sheet pan (13×9″) with 12 eggs: 14-15 minutes

The eggs should be completely set but still moist and tender. They’ll continue cooking slightly after you remove them from the oven, so it’s better to pull them out a minute early than a minute late!

Variations and Substitutions

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You can turn this basic sheet pan egg recipe into countless delicious variations! Here are some of our favorites:

• Mediterranean style: Add spinach, feta cheese, and halved cherry tomatoes
• Denver omelet: Mix in diced ham, green peppers, and onions
• Veggie lovers: Load up with zucchini, broccoli florets, and caramelized onions
• Mexican inspired: Top with black beans, corn, and pepper jack cheese (serve with salsa!)

For dairy-free friends, you can substitute almond or soy milk for regular milk, and either omit the cheese or use your favorite dairy-free cheese alternative.

Storage and Make-Ahead Instructions

One of the things I love most about sheet pan eggs is how well they work for meal prep!

Make ahead: You can prepare these up to 4 days in advance. Store cut portions in an airtight container in the refrigerator. When you’re ready to eat, warm them on top of your toast or in the microwave for about 30 seconds.

Freezing: These freeze beautifully! Let them cool completely, then slice into individual portions and store in freezer-safe bags or containers. They’ll keep for up to 3 months. Thaw overnight in the refrigerator, then microwave until warm before enjoying.

This is one of those recipes that saves me time during busy weekday mornings. I make a full sheet pan on Sunday, then enjoy stress-free breakfasts all week long!

You might also like: Brazilian Mounjaro Drink Recipe

Serving Suggestions

While these sheet pan eggs are delicious on their own, they shine when:

• Served on toasted bread with mashed avocado (my personal favorite!)
• Tucked into breakfast sandwiches with a slice of bacon
• Wrapped in tortillas for quick breakfast burritos
• Paired with fresh fruit and yogurt for a complete breakfast

Conclusion

Sheet pan eggs have become a true game-changer in our household – whether I’m hosting weekend guests, meal prepping for the week ahead, or just wanting to feed my family a protein-rich breakfast without standing over the stove. They’re easy, versatile, and always turn out perfectly!

The next time you need a simple breakfast solution for a crowd, remember this sheet pan egg recipe. It’s so satisfying and straightforward that you’ll wonder why you ever flipped individual omelets or scrambled eggs in batches!

Have you tried making sheet pan eggs? Leave a comment below and let me know your favorite toppings! And don’t forget to check out my other make-ahead breakfast recipes for more morning inspiration!

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