Sheet Pan Eggs (Omelet Style)
If you’ve got a crowd to feed, try making these sheet pan eggs for breakfast. It’s the easiest way to make a omelet baked in the oven, with any fillings that you like.
Instead of baking lots of eggs on the stove, mix them up all together, pour them into a rimmed baking sheet and bake them all at the same time. The eggs baked in the oven turn out to be tender, but they have enough structure to be cut into pieces.
This is the perfect recipe when you’re hosting brunch or have overnight guests. I also make this when I want to make a big batch of breakfast sandwiches to meal prep for the week. These eggs are great in English muffin, croissant, bagel or biscuit breakfast sandwiches.
You can use lots of different fillings to change up the flavor of the eggs. You can keep it simple and just add some grated cheese, or pick and choose from bacon, sausage, mushrooms, peppers, spinach and green onions. Best of all, you can do it all on the same sheet pan, giving everyone a variety to choose from.
Ingredients:
- eggs
- half and half
- half and half is an equal amount of whole milk + heavy cream. You can also use whole milk or heavy cream instead of the half and half.
- salt, ground black pepper
- butter or oil, to grease the baking sheet
Filling Options:
- grated cheese
- You can use any type of cheese that melts well, such as Mozzarella, Provolone, Gruyere, Cheddar, Monterey Jack, Colby, etc.
- feta or cotija cheese
- these cheese are crumbly, soft and add more flavor. I love using these type of cheese in combination with peppers, mushrooms and spinach.
- bacon
- sausage
- ham (or other deli)
- sauteed mushrooms
- roasted peppers
- spinach
How To Make Sheet Pan Eggs
- Preheat the oven to 350 degrees Fahrenheit. Grease a half sheet sized rimmed baking sheet with butter or oil and line with parchment paper.
- Whisk the eggs with half and half, salt and pepper.
- You can mix up the eggs by hand or use a blender or hand mixer. Try not to overmix the eggs or let the bubbles deflate before pouring the mixture into the baking sheet, otherwise the eggs will bake up with too much bubbles too.
- Pour the eggs onto the prepared baking sheet. Sprinkle evenly with your toppings of choice.
- It’s kind of challenging to carry a big baking sheet filled with loose eggs and fillings from the counter to the oven without spilling anything. You may want to put the baking sheet in the oven first, pull out the oven rack as much as you can, then pour the eggs in and add the toppings before carefully pushing it back into the oven.
- Bake in the preheated oven for 15-18 minutes, until the eggs are set.
- Cut the eggs into portions and serve hot.
Video of How To Make Sheet Pan Eggs
Flavor Variations
The wonderful thing about this recipe is that you can make several different flavor variations at the same time.
In this case, I used bacon and mozzarella cheese on half of the eggs, then a quarter of the eggs with a mixture of mushrooms and spinach and the other quarter with roasted peppers, mushrooms, feta cheese and green onions.
I have the USA Pan baking sheets – I have them in many different sizes. They are great. Really great quality.*(Affiliate link)
Meal Prep
Sheet pan eggs are perfect to make for some make ahead breakfast options. You can reheat the eggs by themselves or use them to assemble some breakfast sandwiches, which is my favorite option.
You can make the breakfast sandwiches using English muffins, croissants, bagels, sliced bread or even biscuits. Wrap the sandwiches individually in parchment paper or aluminum foil. Store in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Helpful Tips and Frequently Asked Questions
Use a 13X9 inch baking ban and use 16-18 eggs, 1/2 teaspoon of salt, pepper. Bake for 10-15 minutes.
The eggs cook quickly and the meat and veggies won’t have time to cook through all the way. The veggies will also release a lot of liquid, so it will affect the texture of the eggs if you don’t saute the veggies first.
Make sure to grease or butter the baking sheet well and line it with parchment paper.
More Breakfast Recipes
Sheet Pan Eggs
If you’ve got a crowd to feed, try making these sheet pan eggs for breakfast. It’s the easiest way to make an omelet style egg baked in the oven, with any fillings that you like.
- Yield: 12-15
Ingredients
24 eggs
1/4 cup half n half (milk or heavy cream can also be used instead)
6-8 oz grated cheese (Mozzarella, Monterey Jack, Muenster, Colby, Cheddar, Gruyere, etc.)
3/4 teaspoon salt
1/3 teaspoon ground black pepper
butter or oil to grease the baking sheet
Toppings/Filings:
- bacon, sausage, ham, etc.
- roasted peppers
- sauteed mushrooms
- spinach
- broccoli
- feta or cotija cheese
- fresh herbs: green onions, chives, parsley, cilantro, etc.
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a half sheet sized rimmed baking sheet, 17X12 inches all over the surface and the sides. Line the baking sheet with parchment paper as well.
- In a large bowl, whisk the eggs, half and half, salt and pepper until evenly mixed. Pour the eggs into the prepared baking sheet. Top with the grated cheese and any ingredients of your choice. (It’s easier to put the baking sheet into the oven first, then pour the eggs and toppings on then transferring the full baking sheet from your counter to the oven.)
- Bake in the preheated oven for 15-18 minutes, until the eggs are set and cooked through.
- Cut the eggs into portions and serve.
