Let’s talk about sheet pan eggs—one of the easiest ways to prep breakfast for the week. No standing over the stove. No flipping. Just whisk, pour, bake, and slice. They come out light, fluffy, and perfect for stacking on an English muffin, toast, or bagel. And the best part? One pan makes enough for everyone.
Why I Love This Recipe
This is one of those recipes I come back to again and again. It’s low-effort, high-reward, and it just makes mornings easier. I started making this when I got tired of frying eggs for each sandwich. Now? I bake once and eat all week.
- One pan = 6–8 sandwiches
- Customizable with your favorite veggies and cheese
- Freezer-friendly
- Great for meal prep Sundays
- Comes together in under 30 minutes
Makes: 6–8 servings
Total Time: 25 minutes (10 min prep, 15 min bake)
Why This Recipe Works (Quick Science)
Baking eggs in a sheet pan allows for even cooking and perfect texture. The thin layer cooks faster and more evenly than thick frittatas or stovetop scrambled eggs. Whisking the eggs adds air, making them fluffy. The veggies release moisture as they bake, adding steam to help the eggs stay soft and tender.
What You’ll Need
- 10 large eggs
- ½ cup whole milk
- 1 cup shredded cheddar cheese
- 1 cup baby spinach, chopped
- ½ cup red bell pepper, diced
- ½ tsp salt
- ¼ tsp black pepper
- Nonstick spray or oil for greasing the pan
Pro Tips
- Whisk well! Don’t skimp on whisking. More air = fluffier eggs.
- Pre-chop your add-ins. Smaller pieces bake evenly and don’t sink.
- Grease the pan generously. Don’t skip this or the eggs will stick.
- Let cool before slicing. This helps them firm up and slice cleanly.
- Use parchment if your pan isn’t nonstick. Easy clean-up and no sticking.
Tools You’ll Need
- Whisk
- Mixing bowl
- 9×13 sheet pan or baking dish
- Nonstick spray or parchment paper
- Cutting board + knife
Substitutions and Variations
- Cheese: Try mozzarella, feta, or pepper jack
- Veggies: Mushrooms, zucchini, onions, tomatoes
- Dairy-free: Use oat or almond milk and skip the cheese
- Add meat: Crumbled bacon or cooked sausage
- Spicy: Add jalapeños or a dash of hot sauce to the eggs
Make Ahead Tips
- Make and cool completely, then slice and store in the fridge for 4–5 days.
- Freeze individual egg squares in plastic wrap + freezer bag for up to 2 months.
- Reheat in microwave for 30–45 seconds.
Instructions
Step 1: Preheat and Prep the Pan
Preheat oven to 350°F. Grease a 9×13 sheet pan with nonstick spray or line with parchment paper.
Step 2: Whisk the Eggs and Milk
Crack all 10 eggs into a mixing bowl. Add ½ cup whole milk. Whisk until fully combined and frothy.
Step 3: Add Seasoning and Mix-Ins
Stir in 1 cup shredded cheddar, 1 cup chopped spinach, ½ cup diced red bell pepper, ½ tsp salt, and ¼ tsp black pepper.
Step 4: Pour into Sheet Pan
Pour the mixture into the greased sheet pan. Gently shake the pan to level out the eggs.
Step 5: Bake
Bake at 350°F for 15–18 minutes, or until the eggs are set in the center and slightly golden at the edges.
Step 6: Cool, Slice, and Serve
Let it cool for 5–10 minutes, then slice into squares or rectangles and serve on your favorite bread.
Leftovers and Storage
- Store slices in an airtight container in the fridge for 4–5 days
- Freeze individually for grab-and-go breakfast
- Reheat in microwave for 30–45 seconds or toaster oven for 5 minutes
Common Mistakes
- Undermixing the eggs: Results in uneven texture
- Skipping the grease: Eggs WILL stick
- Overbaking: Makes the eggs rubbery—watch them at 15 minutes
- Using too many wet veggies: Can make the eggs soggy
What to Serve With
- Toasted English muffins, bagels, or croissants
- Avocado slices or guacamole
- Hash browns or roasted potatoes
- Hot sauce or salsa
- Fresh fruit or smoothie on the side
Meal Plan Ideas
- Monday–Friday breakfasts: Stack on bread with bacon or ham
- Brunch bar: Let everyone build their own sandwich
- Low-carb: Skip the bread and serve with avocado
- Wrap it up: In a tortilla with salsa and cheese
FAQ
Can I use egg whites instead of whole eggs?
Yes, just use 2 cups of egg whites total.
Can I double the recipe?
Yes, just use two sheet pans or a larger one. Increase bake time by a few minutes.
Can I add meat?
Absolutely—just cook it first. Crumbled sausage or chopped ham work great.
Do I have to use milk?
You can skip it or sub with any milk you like—it just helps with fluffiness.
Final Thoughts
This sheet pan egg bake is one of those recipes that just makes life easier. Whether you’re feeding a crowd or stocking your fridge for the week, it’s a go-to. I hope you give it a try—if you do, drop a comment below! Let me know how it went or if you have any questions. I’d love to hear how you made it your own. 🧡🍳
