Make perfect sheet pan eggs in just 20 minutes! This easy recipe feeds a crowd with minimal effort and stores beautifully for meal prep breakfasts all week long
Total Time20 minutes
Yield12 1x
DietGluten Free
Ingredients
Scale
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
Preheat your oven to 350°F. Coat a 12×17″ rimmed sheet pan with cooking spray, line with parchment, then spray again—no sticking here!
Blend the eggs and milk until smooth and fluffy. Season well with salt and pepper—this is the base, so give it flavor!
Pour the egg mixture into the prepared sheet pan, spreading it evenly to the edges. Scatter mushrooms, bell peppers, and a generous layer of cheddar on top.
Bake for 15–18 minutes, or until the center is fully set and no longer jiggles when gently shaken.
Let it rest for a few minutes before slicing into 12 hearty squares. Serve over toast with mashed avocado and a sprinkle of fresh parsley.
Notes
Blending the eggs gives them a super light, fluffy texture—worth the extra step!
Try adding cooked sausage or spinach for a heartier variation.