Sheet Pan Eggs – The Almond Eater

These easy Sheet Pan Eggs make meal-prepping breakfast a breeze! Baked on one pan with cheese and vegetables, the sliced eggs are perfect for serving a crowd or in make-ahead breakfast sandwiches. 

There’s no better way to simplify a meal than to pile the ingredients on a sheet pan and bake them together in the oven. I love my sheet pan fajitas and sheet pan pizza recipes for an easy dinner, but when I want to get a headstart on breakfast, it’s these quick and easy Sheet Pan Eggs to the rescue! Just blend, pour, and bake—no standing over the stove needed.

In this sheet pan breakfast recipe, I combined eggs with a mix of cheese and vegetables before baking them on a sheet pan. You’ll be happy to know that this recipe is incredibly flexible, so you can mix and match the add-ins as much as you like. There’s plenty of room for your favorite veggies, proteins, cheeses, and more.

So creamy and fluffy, baked sheet pan eggs come in handy when it’s my turn to host brunch or when I want to meal prep egg sandwiches for the week. Both the eggs and egg sandwiches are freezer-friendly and reheat in a pinch, making mornings less stressful and way more satisfying!

Recipe features

• The easiest way to cook a dozen eggs! Just blend the eggs, combine them with veggies and cheese, and bake. 
• A 30-minute recipe that makes enough to last the week or to serve a crowd.
• The sliced baked eggs are perfect for make-ahead English muffin breakfast sandwiches. Freeze the sandwiches, then reheat and eat on the go. 
• Customize the eggs with your favorite veggies, proteins, and cheeses.

Ingredients

Vegetables – I sprinkled a mix of diced bell peppers, spinach, tomatoes, and mushrooms over the eggs for more flavor and color. You’re not limited to using these veggies, though! Go ahead and swap any of these out for your favorites or use the suggestions in the Variations below.

Shredded cheese – Because who can resist melted cheddar cheese in their baked eggs? Mozzarella, gouda, pepper jack, and Swiss cheese would all be good substitutes if you don’t have cheddar on hand.

Eggs – Of course! A dozen eggs go into this recipe to give you enough baked sheet pan eggs to last for the week or to serve a crowd.

Cottage cheese – This is my secret to making the baked eggs extra rich and creamy while sneaking in extra protein. If you’re not a fan of cottage cheese, try ricotta or Greek yogurt for a similar consistency. 

Instructions

Step 1: Combine the veggies and cheese. Add the vegetables and shredded cheese to a large bowl.

Step 2: Blend the eggs and cottage cheese. Add the eggs and cottage cheese to a blender and blend until smooth. 

Step 3: Assemble. Pour the egg mixture onto a prepared baking sheet. Sprinkle the veggie and cheese mixture on top.

Step 4: Bake, cool, and serve. Bake until the eggs are set, then let them cool slightly before slicing into 12 squares. Enjoy as is, or place each square on an English muffin for a delicious breakfast sandwich. 

Tips and FAQs

• To prevent the eggs from sticking, generously spray the baking sheet with nonstick spray, line it with parchment paper, and then spray it again. This way, your egg squares will slice and lift with ease.
• Make sure to chop your veggies into evenly sized pieces to help them all cook in the same amount of time!
• Only blend the eggs and cottage cheese until the mixture is smooth and slightly foamy on top. Avoid overblending or else the eggs will turn out more spongy than creamy and fluffy.

Variations

These baked sheet pan eggs are already made with lots of veggies and cheese, but you’re more than welcome to get creative! Put your own spin on it with any of these ideas:

• More veggie options – Add diced onions, zucchini, broccoli, asparagus, green onions, sweet potatoes, or kale for added flavor, color, and nutrients. Leftover breakfast potatoes would also be great!
• Flavor boosters – Elevate the eggs with fresh or dried herbs like basil, parsley, or oregano. A pinch of garlic powder, onion powder, or smoked paprika would also be great. Sprinkle fresh cilantro or chives over the eggs right before serving for a pop of freshness.
• Protein options – There’s plenty of room for meaty mix-ins, too! You could use cooked and diced bacon, turkey bacon, ground pork sausages, chicken apple sausages, or ham. To keep the dish vegetarian, add tempeh bacon or plant-based sausage. 

Serving suggestions

Baking eggs on a sheet pan makes Sunday brunches much easier. I like to serve the egg squares with a variety of condiments to let everyone customize their own. Red or green salsa, sliced avocado, hot sauce, sour cream, and pickled veggies are a few tasty options. 

And for an easy meal prep idea, use the baked egg squares in make-ahead egg sandwiches. Spread some mayonnaise or pesto on English muffins, croissants, brioche buns, or buttery biscuits, add the eggs, and finish with your favorite toppings. Sliced cheese, bacon, sausage patties, tomato slices, and baby spinach would all be delicious.

What type of pan is best for baking eggs in the oven?

A large rimmed 11×17-inch sheet pan is best because it has enough space to spread the egg mixture out evenly and make decently thick slices. 

How long do you bake scrambled eggs on a sheet pan?

The baking time can vary but my eggs took approximately 25 minutes when baked in a 350ºF oven. You’ll know the eggs are done baking when the center is fully set and the edges are lightly golden (a toothpick or fork inserted into the center should come out clean). If you like your eggs firmer, bake them for an extra 2 to 3 minutes.

Can I use frozen vegetables in my sheet pan eggs?

Yes, you can! Just be sure to thaw and drain any frozen veggies to prevent the eggs from getting soggy. For example, if you use frozen spinach, squeeze out any extra water before stirring it into the egg mixture.

Storage

Refrigerator: Let the baked eggs cool to room temperature, then transfer them to an airtight container. They’ll stay fresh in the fridge for 4 to 5 days. 

Freezer: The sliced sheet pan eggs also freeze well for up to 2 months. Wrap them individually in plastic wrap and store them in a freezer-safe bag. 

Freezing egg sandwiches: After assembling your sandwiches, wrap each one tightly in plastic wrap or aluminum foil and place them in a large freezer-safe bag. Freeze for up to 2 months. 

Reheating: Microwave the egg sandwiches for 2 to 3 minutes or until they’re thawed and heated through. To reheat the baked eggs, zap as many eggs as you plan on eating in the microwave in 15-second increments until they’re warmed through.

More breakfast meal prep recipes

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Sheet Pan Eggs

These easy Sheet Pan Eggs make meal-prepping breakfast a breeze! Baked on one pan with cheese and vegetables, the sliced eggs are perfect for serving a crowd or in make-ahead breakfast sandwiches.

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Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 12

Instructions

• Preheat the oven to 350 F. Spray a large 11×17 baking sheet with nonstick spray, then place a piece of parchment paper on top, then spray more nonstick spray on top.

• In a large bowl, combine your veggies or choice and cheese.

• Add the eggs and cottage cheese to a blender and blend until smooth.

• Pour the egg mixture onto the baking sheet, then sprinkle the vegetables and cheese on top.

• Place in the oven and bake for 25 minutes. Allow eggs to cool before slicing into 12 squares. Enjoy as-is, or place each square in an english muffin and eat as a breakfast sandwich.

Notes

*Calories are per serving and are an estimation. 

Nutrition

Serving: 1g | Calories: 127kcal | Carbohydrates: 3g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 176mg | Sodium: 394mg | Potassium: 140mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1134IU | Vitamin C: 32mg | Calcium: 127mg | Iron: 1mg

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