On busy weekdays, I dread having to make breakfast for the whole family. So when I discovered these sheet pan eggs, my breakfast routine was forever changed. I prep a big batch on Sunday for breakfast all week long, and it saves me so much time and energy! Plus I love that I can change up the flavors from week to week.
Sheet Pan Scrambled Eggs
These sheet pan eggs have made my weekly meal prepping so much quicker and easier. My recipe makes perfect sliceable servings of scrambled eggs for an easy breakfast. I loaded mine up with bacon, mushrooms, peppers, green onion, and cheddar cheese.
I love the combination of meat and veggies I chose for this recipe, but there are all kinds of options for loading up these eggs. Ham, cooked sausage, Canadian bacon, or corned beef hash are all great meats to add. As for veggies, tomatoes, spinach, onions…the possibilities are endless!
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Avoid Major Spillage!
Here’s what I do to help prevent the egg mixture from spilling out of the baking sheet while placing it in the oven. Place the prepared baking sheet into the oven first, then carefully pour the egg mixture into the prepared baking sheet (yes, while the baking sheet is in the oven) then carry on with the steps as listed.
Sheet Pan Eggs Recipe
Equipment
- Baking Sheet
Ingredients
- 18 large eggs
- ¼ cup heavy cream
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup shredded cheddar cheese (*)
- 1 cup cooked crumbled bacon
- ½ cup chopped mushrooms
- ½ cup diced red bell pepper
- ¼ cup minced green onion
Instructions
- Preheat the oven to 350°F. Line an 18×13-inch rimmed baking sheet with parchment paper. Leave the sides of the parchment paper slightly higher than the edges of the pan so you can easily lift the eggs out once baked. Lightly spray the parchment paper with non-stick cooking spray.
- In a medium bowl, whisk together the eggs, heavy cream, dried oregano, garlic powder, salt, and ground black pepper until mixed well.18 large eggs, ¼ cup heavy cream, 2 teaspoons dried oregano, 1 teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Pour the wet ingredients into the prepared sheet pan.
- Sprinkle the shredded cheese, crumbled bacon, chopped mushrooms, diced red bell pepper, and minced green onion evenly over the top of the egg mixture.1 cup shredded cheddar cheese, 1 cup cooked crumbled bacon, ½ cup chopped mushrooms, ½ cup diced red bell pepper, ¼ cup minced green onion
- Place the baking sheet in the oven and bake for 25-27 minutes (until the middle looks set and the eggs are no longer runny in the middle). If you gently wiggle the baking sheet, the eggs should no longer jiggle.
- Let cool for 10 minutes before cutting into squares. Serve hot.
Notes
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Sheet Pan Eggs Step by Step
Prep: Preheat your oven to 350°F, line an 18×13-inch rimmed baking sheet with parchment paper, and lightly spray the parchment paper with non-stick cooking spray. Gather the list of ingredients, and chop or dice any add-ins.
Season the Eggs: In a medium bowl, whisk together 18 large eggs with ¼ cup of heavy cream, 2 teaspoons of dried oregano, 1 teaspoon of garlic powder, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper until mixed well.
Add the Toppings: Pour the wet ingredients into the prepared sheet pan. Sprinkle 1 cup of shredded cheddar cheese, 1 cup of crumbled cooked bacon, ½ cup of chopped mushrooms, ½ cup of diced red bell pepper, and ¼ cup of minced green onion evenly over the top of the egg mixture.
Bake the Eggs: Place the baking sheet in the oven and bake for 25-27 minutes (until the middle looks set and the eggs are no longer runny in the middle). If you gently wiggle the baking sheet, the eggs should no longer jiggle. Let cool for 10 minutes before cutting into squares. Serve hot.
Serve: These eggs are so versatile! Serve them on English muffins to make breakfast sandwiches, or serve them along with breakfast potatoes.
How to Store and Reheat
Store leftover sheet pan eggs in an airtight container in the refrigerator for up to 3 days. Reheat in a the microwave for 30 seconds.
I recommend cutting the eggs into individual servings before freezing them. Place them in individual Ziplock bags for up to 2 months. Let thaw overnight in the refrigerator before reheating.
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