Sheet pan eggs are a quick and easy way to prepare breakfast or brunch for a crowd. With this recipe, you can cook eggs for up to 12 people at once, without the hassle of individual frying or flipping.
Simply crack eggs onto a sheet pan, add your favorite toppings, and bake until the whites are set and the yolks are still runny. This recipe is perfect for busy mornings or lazy weekend brunches.
Why This Recipe Works
Sheet Pan Eggs are a great option for busy mornings or when you need to feed a lot of people. With just a few simple ingredients, this recipe comes together quickly and easily. Plus, since everything is cooked on one sheet pan, clean-up is a breeze! The eggs turn out fluffy and flavorful, while the vegetables add a nice crunch and burst of flavor.
Ingredients
Eggs- Eggs are the main ingredient in this recipe and provide a great source of protein.
Vegetables (such as bell peppers, onions, and mushrooms)-The vegetables add flavor, texture, and nutrients to the dish. You can use any vegetables you like or have on hand.
Cheese- Cheese adds a creamy and savory element to the dish.
Salt and pepper- To season the eggs and vegetables to taste.
Cooking spray- To prevent the eggs and vegetables from sticking to the sheet pan.
Substitutes: You can use any vegetables you like or have on hand. You can also use dairy-free cheese or omit it altogether.
Tips
- Be sure to chop your vegetables into small, bite-sized pieces so that they cook evenly.
- If you prefer your eggs well-done, you can cook them for a few extra minutes.
- You can add additional seasonings or herbs to the dish, such as garlic powder or fresh parsley.
- For a spicier version, add a dash of hot sauce or red pepper flakes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
How to Serve
Sheet Pan Eggs can be served hot or cold and are great for meal prep. Here are a few serving ideas:
- Serve with toast or a slice of crusty bread for a complete breakfast.
- Add a side of fruit or a small salad for a balanced meal.
- Top with avocado or salsa for extra flavor and nutrition.
Similar Recipes
Sheet Pan Eggs
Ingredients
- 8 large eggs
- 2 cups of chopped vegetables such as bell peppers, onions, and mushrooms
- ¼ cup of shredded cheese
- Salt and pepper
- Cooking spray
Instructions
- Preheat your oven to 375°F (190°C) and line a sheet pan with parchment paper or coat it with cooking spray.
- Spread your chopped vegetables evenly on the sheet pan.
- In a mixing bowl, whisk together the eggs, shredded cheese, salt, and pepper until well-combined.
- Pour the egg mixture over the vegetables on the sheet pan, making sure everything is evenly coated.
- Bake for 15-20 minutes or until the eggs are set and the vegetables are tender.
- Let cool for a few minutes before slicing and serving.
Nutrition
Notes
- Be sure to chop your vegetables into small, bite-sized pieces so that they cook evenly.
- If you prefer your eggs well-done, you can cook them for a few extra minutes.
- You can add additional seasonings or herbs to the dish, such as garlic powder or fresh parsley.
- For a spicier version, add a dash of hot sauce or red pepper flakes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.