Print

The Ultimate Customizable Sheet Pan Eggs: Perfect for Meal Prep & Crowd Feeding

Close-up of cut portions of sheet pan eggs mixed with dark green spinach and bright orange squash pieces.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a large batch of easy sheet pan eggs for quick breakfasts, meal prepping, or feeding a crowd. This oven baked eggs recipe uses a sheet pan for minimal cleanup and is perfect for making breakfast sandwiches.

Ingredients

Scale
  • 18 large eggs
  • 1 cup cottage cheese (optional, for high protein)
  • 1/2 cup milk or cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 cup shredded cheese (cheddar, Monterey Jack, or preferred blend)
  • 1 cup chopped vegetables (spinach, bell peppers, onions)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line a standard half-sheet pan (about 18×13 inches) with parchment paper. This is your cleanup hack.
  2. If using cottage cheese, place the cottage cheese and eggs in a blender and blend until smooth. If not using cottage cheese, skip this step.
  3. In a large bowl, whisk the eggs (or egg/cottage cheese mixture) with the milk or cream, salt, pepper, garlic powder, and onion powder until fully combined and slightly frothy.
  4. Sprinkle half of your shredded cheese and all of your chopped vegetables evenly over the parchment-lined sheet pan.
  5. Pour the egg mixture carefully over the toppings on the sheet pan, spreading it into an even layer.
  6. Sprinkle the remaining shredded cheese over the top of the eggs.
  7. Bake for 18 to 22 minutes, or until the eggs are set in the center and the edges are lightly golden. Cooking time depends on your oven.
  8. Remove the sheet pan from the oven. Let the eggs cool on the pan for 5 minutes before slicing.
  9. Slice the sheet pan eggs into squares or rectangles suitable for breakfast sandwiches or meal prep portions.

Notes

  • For breakfast sandwich prep, slice the cooled eggs into shapes that fit your bread or English muffins. Store them in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
  • Customize your bake by adding cooked bacon, ham, or your favorite herbs like chives or parsley before baking.
  • If you prefer scrambled eggs texture, gently stir the mixture halfway through the baking time, then smooth it out again before finishing.

Nutrition

Find it online: https://frostedfancies.com/sheet-pan-eggs-easy-baked-recipe/