Life Style

Sheet Pan Eggs | Julie Blanner

Sheet pan eggs make my breakfast meal prep so easy! I love the ease of baking these eggs ahead – and the quick clean up is such a bonus. Crack the eggs directly on to the prepared pan, season as desired, and voila! These eggs are perfect for sandwiches, wraps, breakfast tacos, avocado toast and so much more. No matter the preference, I’ll show you how – scrambled, over easy, over medium or hard!

A spatula lifts a square portion of sheet pan eggs with a few sprigs of thyme and grated cheese from a tray.

Eggs are such a perfect food! They are protein packed, affordable, and so flexible. I love using them in a wide array of ways – and more than anything, I love making them ahead! They store well in the refrigerator, and they are wonderful for freezing, too.

Like my muffin pan eggs, these sheet pan eggs are all about ease. Easy prep, easy clean up, easy storage… all for a nutritious, delicious layer to so many meals we love! Keep these sheet pan eggs super simple, or add a variety of veggies, cheeses, meats and seasonings for a customized finish.

Close-up of sheet pan eggs sunny-side-up, garnished with salt flakes and fresh thyme sprigs, neatly arranged on a white surface.

That’s all you need! I like to garnish with fresh herbs for a pop of fragrance and color, but it’s optional.

A baking tray with Sheet Pan Eggs garnished with herbs. A white spatula is lifting one egg. The tray is placed on a white marble surface with a light grey cloth nearby.

Tip from my Test Kitchen

Be sure to cook any additional fillings (meats and veggies) before adding them to the eggs. These sheet pan eggs cook quickly. Meats or veggies that are not already cooked, won’t have enough time in the oven!

Close-up view of Sheet Pan Eggs sprinkled with salt, pepper, and fresh thyme leaves.

Serving Suggestions

Add these baked eggs to sandwiches, breakfast dishes, and more! Or, serve them on top of burgers, wraps, avocado toast and salads. The options are endless.

Prevent your screen from going dark

  • Preheat oven to 375℉. Grease 9×13″ 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 fresh cracked pepper

  • Bake 10-15 minutes until desired doneness. Allow to cool 2 minutes, slice and serve.

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.  

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

Estimated nutrition information is provided as a courtesy and is not guaranteed.

1 21 in × 15 in sheet pan (⅔ pan) Or dive into 2 9×13 sheet pans with 9 eggs each, as pictured.


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