Sheet Pan Eggs
Sheet Pan Eggs are PERFECT for meal prep, made with fresh eggs blended with half and half and parmesan, topped with fresh vegetables and baked until light and fluffy, ready in 25 minutes!
These Sheet Pan Eggs are perfect for meal prep, a brunch gathering, or just busy mornings. I love them because they feed a crowd and require almost no prep time. Just blend everything together, pour onto a sheet pan, add any toppings or veggies, and bake. It’s that easy!
I like to top mine with spinach, onions, and bell peppers, but you can add any diced vegetables you’d like. This is the perfect way to use up leftovers from the night before. I also like to cut my eggs into squares and enjoy them on a gluten free english muffin with cheddar cheese, or with some gluten free avocado toast.
If you love this recipe, you’ll also love my Baked Scrambled Eggs, and my Instant Pot Hard Boiled Eggs!
Table of contents
Why You’ll Love This Recipe
Perfect For A Crowd – This recipe is PERFECT for feeding a crowd, especially on holiday mornings. Serve this with toppings for breakfast sandwiches!
Meal Prep – I love to make this for meal prep, because you can make 8-10 breakfast sandwiches or burritos to freeze for later.
Naturally Gluten Free – This recipe is naturally gluten free, plus it’s quick and easy to make!
Ingredients You’ll Need
Eggs. For a regular sized sheet pan, you’ll need 18 large fresh eggs to fill up the entire thing.
Half and Half. This adds a little bit of fat to the eggs and helps give them that light creamy texture. If you want a little more protein and less fat, you can substitute with cottage cheese.
Parmesan Cheese. I like to add this to give the eggs a really nice cheesy flavor. You can substitute with other types of cheese, like cheddar, mozzarella, or feta cheese. Or leave the cheese out entirely.
Extra Virgin Olive Oil. I like to sauté my vegetables to make them soft before adding them to the eggs, and also to steam out any water they might release. But this is optional.
The olive oil is only needed if you do this step, to help keep the veggies from sticking to the pan.
Veggies. You can use any vegetables you’d like for this recipe! I usually go with baby spinach, red bell pepper, asparagus, green onion, or mushrooms.
Kosher Salt & Black Pepper. Add this to-taste when the eggs come out of the oven. I don’t usually add salt when I’m also adding parmesan to the egg mixture.
Kitchen Tools
For this recipe, you’ll need a blender, a half sheet pan (18-inch x 13-inch), and parchment paper.
If you’d like to soften your vegetables, you’ll also need a medium skillet.
How to Make Sheet Pan Eggs
Preheat oven to 350°F. Line a baking sheet with parchment paper, and also grease the baking sheet with non-stick cooking spray, and set aside.
In a medium skillet over medium-high heat, add the olive oil and chopped vegetables. Cook for 4-5 minutes, or until the vegetables are softened, and remove from the heat.
Crack all eggs into the blender and add the parmesan cheese and half & half. Blend for about 30 seconds, until everything is fully mixed and frothy.
Pour the eggs onto the sheet pan. Add the vegetables, spreading them out evenly over the eggs.
Very carefully transfer the sheet pan to the oven and bake for 15-20 minutes, or until the eggs are fully cooked through and not wobbly in the middle of the tray.
Recipe Variations
- Make this spicy with a dash of red pepper flakes, cayenne pepper, or hot sauce.
- Try adding some fresh herbs like parsley, dill, or cilantro.
- Try adding cooked crumbled sausage, chopped cherry tomatoes or sun-dried tomatoes, a dash of garlic powder, and Italian seasoning.
- Add crispy bacon and green onions on top and shredded cheddar cheese instead of parmesan for loaded baked eggs!
- For extra fiber, try adding some cooked black beans and extra veggies like mushrooms, green chiles, salsa, or kale.
- Try adding cooked diced ham or shredded chicken and Swiss or shredded gruyere cheese.
- If you’re dairy free, you can try adding some nutritional yeast for a slightly cheesy flavor.
Recipe Tip! If you have trouble transferring the baking sheet to the oven, you can use an oven mitt to pull the rack partially out and place the empty baking sheet on the rack. Then pour the eggs and veggies onto the pan, and just slide the rack back into place and close the oven. Just be careful, because the oven is already preheated and hot!
Frequently Asked Questions
You could whisk everything together in a bowl, but I highly recommend using a blender. Blending everything together helps whip air into the egg mixture, which gives the eggs a light and creamy texture.
Recipe Tip! You don’t have to pre-cook the vegetables beforehand, but it’s a good idea if you’re using veggies that release a lot of water while cooking.
More Breakfast Recipes
- Apple Cinnamon Baked Oatmeal
- Easy Gluten Free Coffee Cake
- Make Ahead Sausage Hash Brown Casserole
- Banana Oatmeal Pancakes
Storage
Refrigerate leftover sheet pan eggs for 2-3 days in an air-tight container.
Freeze cooked eggs for 2-3 months in a freezer-safe container.
Cooking Tips
- The eggs are done when you can gently move the sheet pan (using an oven mitt) and the middle does not wiggle and is slightly firm to the touch.
- I recommend using parchment paper and greasing the pan with cooking spray, because the eggs will stick to it if you don’t. Make sure to grease up the sides of the sheet tray, too.
- The top of the eggs might brown slightly because we mixed the eggs with parmesan cheese.
- You still need to watch them closely in the oven, because they’ll cook quickly. Add 3-4 minutes at a time if they’re not quite done yet.
- Don’t over-bake the eggs. Once they’re set in the middle, they’ll keep cooking for a few minutes after they come out of the oven.
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Sheet Pan Eggs
Ingredients
- 18 large eggs
- 1 cup Parmesan cheese, grated
- 1/2 cup half and half
- 2 tablespoons extra virgin olive oil
- 2 cups baby spinach, roughly chopped
- 1 medium red bell pepper, seeded, chopped
- 3 medium green onions, chopped
- 1 medium Vidalia onion, sliced or chopped
Equipment
- 1 half sheet pan (18-inch x 13-inch) lined with parchment paper
- 1 medium skillet
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper, and also grease the baking sheet with non-stick cooking spray, and set aside.
- In a medium skillet over medium-high heat, add the olive oil and chopped vegetables. Cook for 4-5 minutes, or until the vegetables are softened, and remove from the heat.
- Crack all eggs into the blender and add the parmesan cheese and half & half. Blend for about 30 seconds, until everything is fully mixed and frothy.
- Pour the eggs onto the sheet pan. Add the vegetables, spreading them out evenly over the eggs.
- Very carefully transfer the sheet pan to the oven and bake for 15-20 minutes, or until the eggs are fully cooked through and not wobbly in the middle of the tray.
Notes
- The eggs are done when you can gently move the sheet pan (using an oven mitt) and the middle does not wiggle and is slightly firm to the touch.
- I recommend using parchment paper and greasing the pan with cooking spray, because the eggs will stick to it if you don’t. Make sure to grease up the sides of the sheet tray, too.
- The top of the eggs might brown slightly because we mixed the eggs with parmesan cheese. You still need to watch them closely in the oven, because they’ll cook quickly. Add 3-4 minutes at a time if they’re not quite done yet.
- Don’t over-bake the eggs. Once they’re set in the middle, they’ll keep cooking for a few minutes after they come out of the oven.
- You don’t have to pre-cook the vegetables beforehand, but it’s a good idea if you’re using veggies that release a lot of water while cooking.
- If you have trouble transferring the full baking sheet to the oven, you can use an oven mitt to pull the rack partially out and place the empty baking sheet on the rack. Then pour the eggs and veggies onto the pan, and just slide the rack back into place and close the oven. Just be careful, because the oven is already preheated and hot!
Nutrition
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