These Sheet Pan Eggs are a quick and easy way to meal prep breakfasts or feed a crowd! Customize them with your favourite veggies.
Ingredients and substitutions
- Butter – or your favourite butter substitute like margarine.
- Eggs – fresh eggs are best. You could also try using a carton of eggs or egg whites.
- Salt & pepper – to taste.
- Veggies – I used mushrooms, red pepper, broccoli and red onions, but you can use any veggies of your choice.
To serve
- Bagels – English muffins or toast would also be tasty.
- Arugula – or another leafy green like spinach.
How to make sheet pan eggs
Step 1: Whisk the eggs.
Lightly whisk the eggs with salt and pepper, then stir in any veggies of your choice.
Step 2: Grease a sheet pan with butter.
Step 3: Add the egg mixture.
Pour the egg mixture into the greased sheet pan.
Step 4: Bake in the oven.
Bake until the eggs are cooked through and the center is firm.
Step 5: Cut the eggs.
Once the eggs have cooled, cut them into pieces.
Step 6: Serve and enjoy!
If desired, serve on a toasted bagel or English muffin with arugula.
Different variations
Try out different add-ins for your sheet pan eggs!
- Eggs: Instead of whole eggs, you can try using egg whites.
- Vegetables: Try adding in red onion, bell peppers, broccoli, mushrooms, spinach, sundried tomatoes or zucchini.
- Cheese: While I kept this recipe dairy-free, you can add in your favourite cheese like shredded mozzarella or cheddar.
- Meat: Feel free to add some protein to your eggs by mixing in some cooked bacon, ham or breakfast sausage.
Frequently Asked Questions
To check if your sheet pan eggs are done baking, stick a toothpick into the center. If the center is firm and not liquidy, the eggs are done.
I like serving my eggs on a toasted bagel or English muffin with arugula, but it would be good with so many breakfast dishes! Serve it on toast or on its own with a side of fresh-cut fruit, bacon or sausage.
Yes! Swap out the 12 egg whites for about 24 egg whites or approximately 3 cups of egg whites from a carton.
No, you don't need to cook the vegetables before adding them to the egg mixture. They'll cook alongside the eggs. Just make sure you chop up the veggies into small pieces so they cook!
Yes, you can freeze these sheet pan eggs! Once the eggs have cooled, freeze individual slices in airtight glass containers or Ziploc bags for up to 3 months.
Storing and reheating
These sheet pan eggs are great for meal prep. You can store them in the fridge for up to 5 days in an airtight container. When you're ready to enjoy, you can eat the eggs cold, or reheat them in the microwave for 1 to 2 minutes. They're great for busy mornings!
Freezing this recipe
One of the best parts of this eggs sheet pan recipe is that it's freezer-friendly. Once the eggs have completely cooled, you can slice them up and freeze individual portions in airtight glass containers or Ziploc bags for up to 3 months. Defrost them in the fridge overnight, then reheat them in the microwave or enjoy cold.
More egg-based breakfast recipes
Meal Prep Tools
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Sheet Pan Eggs {Meal Prep or For a Crowd}
Ingredients
- 2 tbsp butter
- 12 eggs
- 1/2 tsp each salt & pepper
- 1 cup veggies of choice I used mushrooms, red pepper, broccoli and red onions
Optional, to serve
- bagels or English muffins
- Arugula
Instructions
- Preheat oven to 350 F. Add eggs to a large bowl and whisk in salt and pepper. Add veggies of choice, stirring well to combine.
- Grease an 18×13 baking sheet with softened butter, making sure to grease VERY well. Pour in egg mixture, then bake for 20-25 minutes. At the 20 minute mark, stick a toothpick in the center to check doneness. If the center is firm and not liquidy, you are good to take them out.
- Let cool for 2-3 minutes then cut into 8 pieces, then serve between bagels or English muffins with greens of choice for a full meal.
Comments & Reviews
Danica says
Very good idea and nice photos! This recipe helped me to use some egg whites I bought a while ago 🙂