Sheet Pan Eggs For A Quick & Easy Breakfast


These sheet pan eggs are the perfect addition to your breakfast whether you are on the go, having a restful morning, or just want something quick and delicious! These oven-baked eggs will be your go-to for feeding a handful of people with ease.

oven-baked eggs on a sheet pan, cut into squares, a plate with egg squares piled on it, a bowl of eggs, a plate of English muffins for Pinterest pin

On a typical morning, you will not find me pouring a bowl of cereal or unwrapping a pop tart. Instead, I am whipping up some form of fresh eggs, usually another source of protein, and homemade sourdough with a side of fresh fruit. Since we usually keep this baseline the same, it is fun and necessary to mix it up every now and then.

It is important to me to start the day with a nourishing meal, however, I have to feed three small children, so I love an easy option. One of our most recent favorites is to make the best breakfast sandwich on my homemade sourdough English muffins.

The possibilities are endless when layering these sheet pan eggs with additional protein, cheese, avocado, condiments, and more!

What are sheet pan eggs?

Just so there is no confusion, sheet pan eggs are oven-baked eggs on a sheet pan (like a cookie sheet) until set. They are cooked all in a single layer, so you can cut to your preferred size, or grab a biscuit cutter to make circles. These are perfect for sandwiches and ready to go in under 20 minutes!

oven baked eggs cut into squares on a sheet pan on a wooden table

Why this is egg-citing

Quick: this recipe takes less than 20 minutes and most of that time is hands-free while the eggs bake in the oven! Make yourself a coffee with some extra pizzazz, while you wait.

Easy: seriously, it’s so simple. Whisk the eggs, add your toppings, and toss in the oven!

Nutritious: eggs are a great source of protein and have a lot of health benefits since being loaded with vitamins & minerals.

Versatile: eggs are one of the most versatile foods I can think of. This recipe is easily customizable with your favorite toppings and add-ins!

Tips & Tricks

No tricks here. Seriously, so easy. But here are some recommendations.

  • whenever possible use fresh pastured eggs
  • don’t use too many vegetables as this can water down the egg mixture
  • be very careful when transferring the pan (with the liquid egg mixture) to the oven OR
  • place your sheet pan on the oven rack and very carefully pour your egg mixture onto the pan so all you have to do is slide the rack back in and shut the door.
a plate of oven baked egg squares, a plate of sourdough english muffins and a bowl of eggs on a wooden table


Eggs: fresh, quality pastured eggs. You really could just stop there, but let’s add a bit more

Cheese: any cheese would work well with this, cheddar, cottage cheese, pepper jack, gouda

Meat: ham, Canadian bacon, sausage, steak, and so on. Don’t forget an egg’s best friend – bacon!

Veggies: spruce it up with the addition of your favorite fruit + veg or whatever you have on hand. Peppers, onion, kale, tomato

Quality salt

Black pepper

Tools you may need

Sheet pan: I recommend a 13 x 18 in sheet pan like this one. You’ll want to make sure it has a deep ledge since you will be pouring your liquid egg mixture into it.

Parchment paper: I highly recommend using a layer of parchment paper to prevent sticking. I use unbleached parchment paper like this one.


Bowl or large measuring cup (something like this makes it easy to pour)

Pizza cutter: or a knife should work easily as well

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

pinterest pin with oven baked eggs cut into squares placed on a white plate with a brown rim


Can these sheet pan eggs be reheated?

Yes! These are great to make ahead and have on hand for a quick and easy breakfast throughout the week. You can pop them into the microwave, reheat them on the stove, or eat them cold.

How to know when the eggs are done?

The eggs should be set in the middle. You can see this by giving the pan a little shake. If the middle looks wet and jiggles, the eggs need to be cooked a bit longer.

How to make sheet pan eggs

Preheat your oven to 350°

Line a 13×18 in. sheet pan with parchment paper or grease really really well.

Crack your eggs into a large bowl or measuring cup.

Whisk eggs until incorporated and smooth.

Season with salt and pepper and whisk to blend.

If using cottage cheese, add at this point and whisk to blend.

Pour the egg mixture onto the sheet pan.

Spread toppings over the top.

Very carefully transfer the sheet pan to the oven.

Bake for 18-20 minutes, until set in the middle.

Cut to your desired size and serve!

Ways To Serve Sheet Pan Eggs

Sandwich: toast up your favorite sourdough vessel, add a chunk of cheese, some extra protein (bacon, sausage, ham), your favorite veggies, and your condiment of choice.

A la carte: if you’re cutting the carbs, enjoy these eggs on their own with a side of fruit and bacon.

Burger: there is no hard rule that says eggs are only for breakfast. Add a slice to your favorite burger patty, load it with cheese, and your other favorite toppings. Bon appetit!

sourdough english muffins and sheet pan baked eggs stacked on a plate with a wood background
Yield: 25

Sheet Pan Eggs

oven baked egg squares on a plate, 4 eggs in a bowl, 3 english muffins on a plate

These quick and easy sheet pan eggs are perfect for breakfast at home or on the go! Ready to serve a crowd in under 20 minutes.

Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes


  • 18 pastured eggs
  • 1/2 cup cheddar cheese (sub any cheese)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper (I like peppery eggs, season to your liking)
  • Opt: meat and veg of choice


  1. Preheat oven to 350
  2. Line a deep 13x18 sheet pan with parchment paper or grease well.
  3. Crack eggs (18) into a large bowl or measuring cup.
  4. Add salt (1 t) and pepper (1/2 t) and whisk to incorporate. The yolks and whites should be combined and smooth.
  5. Pour the egg mixture into the lined sheet pan.
  6. Sprinkle cheese evenly over the egg mixture and add any other preferred toppings.
  7. Carefully transfer the sheet pan to the oven.
  8. Bake for 18-20 minutes until set, and no longer jiggly in the center.
  9. Remove from oven and cut to your desired size.
  10. Serve on a breakfast sandwich or a la carte paired with some fruit.


  • If you are worried about transferring your liquid mixture to the oven, you could place the empty sheet pan onto your oven rack and carefully pour in the mixture. Slide your oven rack back in and close the door.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 74Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 141mgSodium: 156mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 6g

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