Sheet Pan Eggs

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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.


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


  • bacon, sausage, ham, etc.
  • roasted peppers
  • sauteed mushrooms
  • spinach
  • broccoli
  • feta or cotija cheese
  • fresh herbs: green onions, chives, parsley, cilantro, etc. 


  1. 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.
  2. 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.)
  3. Bake in the preheated oven for 15-18 minutes, until the eggs are set and cooked through. 
  4. Cut the eggs into portions and serve.