WHAT’S FOR BREAKFAST?
Easy Sheet Pan Eggs
Array/5
COOK TIME
12-15 min
TOTAL TIME
20 min
SERVINGS
12-14 servings
Sheet Pan Eggs (Easy, Quick & Perfect for Meal Prep!)
Looking for a quick, no-fuss way to make breakfast for a crowd—or just prep ahead for a busy week? These Sheet Pan Eggs are a total game-changer! They’re fluffy, customizable, and ready in under 30 minutes. Perfect for busy weekday mornings, meal prepping, or easy breakfasts at the lake or campsite.
Why You’ll Love These Sheet Pan Eggs
Fast & Easy – Minimal prep, one pan, done in under 30 minutes.
Great for Meal Prep – Make once, enjoy all week!
Feeds a Crowd – Perfect for family brunches or busy weekends.
Customizable – Add your favorite veggies, cheese, or meats.
Portable – Ideal for grab-and-go breakfasts or sandwiches.
Ingredients You’ll Need
12-18 large eggs
1/3- 1/2 cup milk (dairy or non-dairy)
Salt & pepper, to taste
Optional: 1/2 cup shredded cheese
Optional: Cooked bacon, sausage, or ham
- Optional: Veggies- chopped broccoli, peppers, mushrooms
How to Make Sheet Pan Eggs
Preheat oven to 350°F. Grease a 9×13-inch baking sheet/jelly roll pan with sides and line with parchment paper.
In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
Stir in chopped veggies and cheese (plus any cooked meats you like).
Pour egg mixture into prepared sheet pan, spreading evenly.
Bake for 12-15 minutes, or until eggs are set and slightly golden on top.
Let cool slightly, then slice into squares for easy serving or storage.
Variations & Add-Ins
Mexican-style: Add diced green chiles, pepper jack cheese, and a dash of cumin.
Mediterranean: Try spinach, sun-dried tomatoes, and feta.
Meat lovers: Add chopped cooked bacon, sausage, or ham for extra protein.
Storage Tips
Fridge: Store slices in an airtight container for up to 5 days.
Freezer: Freeze individual squares for up to 2 months. Reheat in the microwave or toaster oven.
Perfect For…
Busy school mornings
Camping or lake weekends
Make-ahead breakfast sandwiches
Brunches with family or friends
Sheet Pan Eggs are the easiest way to prep a protein-packed, wholesome breakfast without any morning stress. Make them your own with your favorite mix-ins, and enjoy a delicious, ready-to-go breakfast all week long!
More Easy Breakfast Ideas
Breakfast Egg Bites
Breakfast Bowl
English Muffins and Gravy
Print
Easy Sheet Pan Eggs
Make breakfast a breeze with these easy Sheet Pan Eggs! Great for meal prep, busy mornings, or feeding a crowd. Customizable, quick, and freezer-friendly.
Ingredients
12–18 large eggs
1/3 – 1/2 milk (dairy or non dairy)
large pinch of salt, pepper to taste
Optional: 1/2 cup shredded cheese
Optional: Cooked bacon, sausage, or ham
Optional: Veggies- chopped broccoli, peppers, mushrooms
Instructions
1. Preheat oven to 350°F. Grease a 9×13-inch baking sheet/jelly roll pan with sides and line with parchment paper.
2. In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
3. Stir in chopped veggies and cheese (plus any cooked meats you like).
4. Pour egg mixture into prepared sheet pan, spreading evenly.
5. Bake for 12-15 minutes, or until eggs are set and slightly golden on top.
6. Let cool slightly, then slice into squares for easy serving or storage.
Notes
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