Sheet Pan Eggs
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Eggs baked on a sheet pan with vegetables and cheese — the easiest way to cook eggs for a crowd. Perfect for breakfast sandwiches or a fast breakfast-for-dinner.
By Mia HartwellUpdated July 24, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- The easiest way to cook eggs for a crowd
- 18g of protein and only 6g of carbs per serving
- Perfect for breakfast sandwiches
- Meal-prep and freezer-friendly
Sheet Pan Eggs
25 min totalServes 6
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 240kcal
- Protein
- 18g
- Carbs
- 6g
- Fat
- 16g
- Fiber
- 2g
- Sugar
- 3g
Step-by-Step Instructions
- 1
Preheat the oven to 375°F (190°C). Line a rimmed sheet pan with parchment and grease it.
- 2
Whisk the eggs with the milk, salt, and pepper.
- 3
Stir in the bell pepper, spinach, green onions, and 1 cup of the cheese.
- 4
Pour onto the sheet pan, spreading evenly, and top with the remaining cheese.
- 5
Bake 12-16 minutes until the eggs are just set.
- 6
Cool a few minutes, then cut into squares. Serve as is or on toast/English muffins.
Pro Tips for the Best Results
- A rimmed sheet pan and parchment make the eggs easy to lift and cut.
- Spread the eggs evenly so they cook at the same rate.
- Don't overbake — pull them when just set so they stay tender.
- Cut into squares sized for breakfast sandwiches if you like.
Cooking from your phone or kitchen? Print this recipe or save it as a PDF to keep it handy.
How to Cook Sheet Pan Eggs
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Mix the eggs and add-ins
Whisk the eggs with milk and fold in the vegetables and cheese. Using fresh, not-too-watery vegetables keeps the eggs from turning soggy on the pan.
Spread evenly and bake
Pour onto a lined, greased rimmed sheet pan and spread evenly so the eggs cook at the same rate. Bake just until set — a thin layer cooks fast.
Cut and serve
Cool briefly, then cut into squares. Sizing them to fit English muffins makes easy breakfast sandwiches, or serve the squares as is for a fast dinner.
Storage & Make-Ahead
Refrigerate egg squares in an airtight container for up to 4 days, or freeze for up to 2 months. Reheat for quick breakfasts or sandwiches.
Serving Suggestions
This sheet pan eggs pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I make breakfast sandwiches with these?+
Yes — cut the baked eggs into squares that fit English muffins or biscuits; they're perfect for batch sandwiches.
Can I add meat?+
Yes — fold in cooked, crumbled sausage or bacon (not vegetarian then).
Are they freezer-friendly?+
Yes — freeze the egg squares for up to 2 months and reheat for quick meals.
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