Sheet Pan Eggs (Great for Meal Prep)

These easy Sheet Pan Eggs are the perfect breakfast for meal prep or feeding a crowd! Customize by adding in your favorite vegetables, cheeses and even bacon or sausage. These eggs are delicious just as they are or you can use them to make the ultimate breakfast sandwich.

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This sheet pan eggs recipe is one of my favorite (and easiest) ways to make eggs for a large group or for meal prep. These eggs come out incredibly fluffy every time, and the best part is you can add in your favorite mix-ins. For another easy make-ahead breakfast take a look at my Spinach and Feta Egg Bites.

They also make a great base for a delicious breakfast sandwich! Use bagels, english muffins or biscuits (like my Garlic and Parmesan Biscuits) along with toppings like avocado, cheese, bacon or sausage.

Ingredients

• Large eggs
• Cottage cheese or milk
• Kosher salt
• Ground black pepper
• Garlic powder
• Onion powder
• Mix ins – vegetables including spinach, tomatoes, bell peppers and mushrooms. Meats including ham, cooked bacon and cooked sausage. Cheese including cheddar, swiss, goat cheese or feta.

Cooking Tips and Variations

• I opt to use cottage cheese both for it’s creamy texture and higher protein content, but if you don’t have any on hand feel free to substitute an equal amount of milk (either dairy or your preferrednon dairy option).
• Some recipes call for baking the eggs on a sheet pan lined with parchment paper. I found that more often than not some of the egg mixture will slip under anyway so I choose to bake these eggs on a well oiled sheet pan.
• One of the best things about this recipe is you can customize your eggs to suite your taste! Mix and match your favorite veggies, breakfast meats and cheese(shredded or crumbled) for a breakfast you and your family will love.
• Eat these eggs as is or make a delicious sandwich using a bagel, biscuit, english muffins or pieces of toast.

How to Make Sheet Pan Eggs

Preheat the oven to 350 degrees F. Prepare the sheet pan by spraying the surface with cooking spray, or greasing it with olive oil.

Into a high speed blender add in the eggs, cottage cheese, salt, black pepper, garlic powder and onion powder. Blend on medium high speed until fully combined. Alternatively you can whisk all of the ingredients in a large bowl until fully combined. Pour the egg mixture into the prepared sheet pan.

Place your choice of add-ins over top of the egg mixture. I commonly use halved cherries tomatoes, spinach, mushrooms and shredded cheddar cheese. You can include other vegetables like bell peppers or asparagus, meats like sausage, ham or bacon; and cheeses including feta, goat cheese, pepper jack or gruyere.Bake the eggs for 18-20 minutes until fully set.

Allow the eggs to cool for at least 5 minutes before slicing into your desired serving size (I typically slice the sheet pan eggs into 18 rectangles,with a serving size of 2 slices). Serve as is, or to make breakfast sandwiches or breakfast burritos.

Storage

Store these sheet pan eggs in an airtight container in the refrigerator for up to 4 days. To freeze sheet pan eggs let them cool completely and slice them into squares, place a sheet of parchment paper or wax paper in between slices and place in a zip top freezer bag. Freeze for up to 3 months. Allow frozen eggs to thaw in the fridge and reheat in the microwave.

If you like these easy Sheet Pan Eggs be sure to take a look at some of my other recipes!

If you make these Sheet Pan Eggs please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram or Tiktok, I’d love to see what you guys are making!