Sheet Pan Eggs Recipe
Use your oven to make the easiest ever scrambled eggs! Sheet pan eggs are perfect for a big crowd or for quick breakfasts all week. Enjoy them on hot buttered toast, English muffins, or biscuits.
Servings: 6 servings
Ingredients
- 12 large Our Family eggs
- ¼ cup milk (whole milk or 2% is best)
- ¼ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper, more to taste
Optional Mix-Ins (1 ½ cups total)
- cooked and crumbled bacon (or cooked ham or cooked sausage)
- vegetables (see note)
- shredded cheese
- sliced green onions
Instructions
- Preheat oven to 350ºF. Spray a 10 x 15-inch rimmed sheet pan (see note) with nonstick cooking spray.
- Whisk eggs, milk, salt, and pepper together in a large bowl until well combined, but not frothy. If you prefer, a blender or electric mixer can be used for this step.12 large Our Family eggs, ¼ cup milk, ¼ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper, more to taste
- Pour into prepared pan. If desired, sprinkle evenly with toppings (see notes for tips). For best results, try to limit the total amount of added topping to 1 ½ cups.
- Bake for 17 minutes or until eggs are set. Let eggs cool in pan for 3 to 4 minutes before cutting into squares.
- Serve eggs on a toasted English muffin for an easy breakfast sandwich. Refer to the post for more serving ideas.
Notes
- Adding vegetables: Try finely diced bell peppers or onions, sliced mushrooms, shredded spinach. Vegetables should be very thinly sliced or diced, or pre-cooked to ensure they cook through. Mushrooms should be cooked first because of their high water content which may make the eggs watery.
- Adding meat: All meat should be fully cooked prior to adding to eggs.
- Different size pans: Cook time will change based on what size pan you use. It will also vary slightly depending on what toppings you add. Use the below times as a guide.
- 12 x 17-inch pan - 14 minutes
- 10 x 15 inch pan (with toppings) - 17 minutes
- 9 x 13 inch pan - 24 minutes
- Nutrition information doesn't include toppings. It will vary depending on the size of the cut squares. If you cut it into 6 squares, that is the equivalent of 2 eggs.
- Storage: Cool eggs to room temperature. Refrigerate in an airtight container for up to 4 days. Freeze, individually wrapped or with parchment paper between layers, for up to 3 months.
- Flavor Combinations: Looking for some inspiration? Try these ideas:
- ham + cheddar
- sun dried tomato + goat cheese
- bacon + ham + sausage
- feta + spinach
Nutrition
Serving: 2eggs | Calories: 148kcal | Carbohydrates: 1g | Protein: 13g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 373mg | Sodium: 244mg | Potassium: 153mg | Fiber: 0.02g | Sugar: 1g | Vitamin A: 550IU | Vitamin C: 0.02mg | Calcium: 68mg | Iron: 2mg
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