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A white spatula lifts a square of sheet pan eggs topped with grated cheese and fresh herbs from a baking tray.
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Sheet Pan Eggs

Sheet pan eggs make breakfast meal prep easy, and clean up is even easier! These baked eggs are perfect for salads, sandwiches, wraps, toast and more. Scrambled, over easy, over medium or hard - I'll show you how!
Prep Time3 minutes
Cook Time12 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Servings: 9
Author: Julie Blanner

Equipment

  • 1 21 in × 15 in sheet pan (⅔ pan) Or dive into 2 9x13 sheet pans with 9 eggs each, as pictured.

Ingredients

Instructions

  • Preheat oven to 375℉. Grease 9x13" jelly roll or rimmed sheet pan.
    18 large eggs
  • Crack eggs directly onto prepared sheet pan evenly, sprinkling salt and pepper over the top.
    ½ teaspoon salt, ½ teaspoon black pepper
    A sheet pan filled with eight sunny-side-up eggs is placed in an oven.
  • Bake 10-15 minutes until desired doneness. Allow to cool 2 minutes, slice and serve.
    Close-up of several sunny side up eggs cooking on a light-colored skillet, resembling sheet pan eggs. The egg whites are set, and the yolks are soft and pinkish.

Notes

For a variation, add cooked protein options like sausage, bacon, ham and more. Veggies are great here, too! Be sure to cook any additional fillings (meats and veggies) before adding them to the eggs. 

Make Scrambled Sheet Pan Eggs:

  1. In a large mixing bowl or stand mixer fitted with the whisk attachment, add eggs and beat until smooth and creamy. Add salt and pepper until combined. Pour mixture into sheet pan, dispersing evenly. 
  2. Sprinkle on toppings, if desired. Bake 15 minutes, until just set (eggs will continue to bake on hot sheet after being removed from oven). Allow to cool 5 minutes, slice, garnish and serve.

Desired Doneness: 

  • For runny eggs, bake 10 minutes.
  • For over medium, bake 11-12 minutes.
  • For fully cooked eggs, bake 13-14 minutes. 

Storage Notes

Baked eggs will last 3-5 days wrapped in an airtight container in the refrigerator. You can freeze them as well, and they store well in the freezer for up to 3-4 months.  

Nutrition

Calories: 126kcal | Carbohydrates: 1g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 254mg | Potassium: 123mg | Fiber: 0.03g | Sugar: 0.3g | Vitamin A: 476IU | Calcium: 50mg | Iron: 2mg