No matter how you make them, eggs are one of the best ways to enjoy a satisfying breakfast! We make some type of eggs almost every morning, and there are so many different ways to serve them. Try flavorful crustless quiche, these fuss-free baked scrambled eggs or these perfectly-portioned egg muffins.
Sheet Pan Eggs Recipe
Up your breakfast game with sheet pan eggs! There’s no better way to whip up a quick, delicious breakfast to feed lots of hungry mouths. You won’t have to hassle with standing over the stove and cooking a few eggs at a time! By using a single sheet pan, you add your favorite mix-ins and let the oven do all of the work. Similarly to other egg recipes like scrambled eggs or an omelette, you can customize these to your liking! We’re adding in our favorite ingredients like red bell pepper, bacon, green onions and spinach. The result is a pan of baked eggs with the texture of a frittata that are wonderfully fluffy and flavorful. They’re a breeze to prepare, easy to serve, and everyone will love them. They are great for food prepping, holiday breakfasts or just having plenty eggs to go around and keep everyone full until lunch. Such a convenient way to make a large breakfast without too much fuss. Here’s what you need to make them!
Ingredients Needed
This sheet pan eggs recipe uses just a handful of simple ingredients. And the best part is they come together so easily to create a sheet of deliciously soft, savory goodness!
Eggs: This recipe uses a full carton of large eggs! Heavy Whipping Cream: Combined with the eggs to give them a fluffy texture and make them perfectly rich. Bacon: Crispy and delicious, bacon and eggs are a match made in heaven! Red Bell Pepper: Finely chopped sweet peppers give the eggs a little texture and freshness in every bite! Green Onions: For savory onion deliciousness. Salt and Pepper: To taste! Spinach: Increases the nutrients while adding color.
How to Make Sheet Pan Eggs
Sheet pan eggs are so quick and easy to whip up. They are great for holiday brunches or hosting overnight guests. Looking for more sheet pan breakfast recipes? Try this recipe for sheet pan pancakes!
Serving Size: This recipe makes enough for 12 servings! If you don’t need that many cooked eggs, feel free to half the recipe. Sub the Cream: Heavy cream gives these eggs a really nice consistency, but you can use any milk product you’d like from 2% milk to plant-based milk or half and half. Different Mix-ins: You can customize the filling ingredients in these eggs any way you want! Cooked and crumbled breakfast sausage, jalapeños, or diced tomatoes would make great additions! Vegetarian: If you’d like to keep these eggs vegetarian, simply omit the bacon. You can also add in more veggies like sautéed mushrooms, finely chopped broccoli or tomatoes.
In the Refrigerator: Once completely cooled, transfer to an airtight container and store in your fridge for up to 4 days. In the Freezer: Wrap the cooled eggs in plastic wrap and then in foil. Label them with the date and store in your freezer for up to 2 months. To Reheat: Let the frozen eggs thaw in the fridge overnight. Then, when you are ready to eat, you can warm individual servings in the microwave or a larger amount in the oven at 350 degrees F for about 10 minutes, or until warmed through.
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