Wake up to these easy Sheet Pan Eggs, they’re super easy to prepare.

If you like eggs, you’ll love this version. It’s perfect to feed a crowd or for meal prep with a rich, velvety texture and a handful of your favorite add-ins.

Serve them on their own or tucked inside a breakfast sandwich or burrito.

Sheet Pan Eggs slices on a plate

Easiest Way to Make Eggs!

  • Make one batch and reheat it all week! No need to make scrambled eggs every morning!
  • So versatile, customize these sheet pan eggs with your own favorite add ins.
  • It’s a time-saver, prep the ingredients, pop them in the oven, and voila – breakfast is served.
  • It’s not just for breakfast! Serve it up for a lazy Sunday brunch, a fast and filling dinner, or even slice it up for an easy grab-and-go lunch.
  • Nutrient-packed and flavorful, this recipe is a healthy start to your day.
sliced Sheet Pan Eggs in the pan

Ingredients for Sheet Pan Eggs

  • Eggs: Use large or extra-large eggs for the best results. Or use half eggs and half egg whites for a lighter option.
  • Milk: A splash of milk adds creaminess to the eggs and gives them a fluffy texture.
  • Meat: Bacon, ham, or sausage add a salty smoky flavor. Turkey bacon works as well. If the meats are raw, be sure to cook them first.
  • Vegetables: Use any kind of sliced veggies, try mushrooms, red bell peppers, tomatoes, spinach, broccoli, kale, or even last night’s leftover roast veggies.
  • Cheese: Cheese is optional but I really do love cheese with eggs. Pre-shredded cheese works well in this recipe. For a sharper flavor, try using aged cheddar.
cheese , eggs , salt and pepper , tomatoes , bacon, mushrooms and milk with labels to make Sheet Pan Eggs

How to Make Sheet Pan Eggs

  1. Cook the bacon and drain on a paper towel.
  2. Whisk the egg mixture (per recipe below).
  3. Pour into the prepared sheet pan and sprinkle with add-ins and cheddar cheese.
  4. Bake until set.

What to Serve with Sheet Pan Eggs

Serve with crispy, oven-fried bacon, stovetop hash browns, and a fresh fruit salad. It’s also tasty alongside some southern-style biscuits and gravy.

taking a slice of Sheet Pan Eggs out of the pan

Holly’s Tips

  • Whisk well: For fluffy and evenly cooked eggs, whisk the egg mixture thoroughly.
  • Customize: The beauty of this recipe is how versatile it is. Anything you’d add to omelettes can be added to these eggs.
  • Check them early: Depending on your oven and the pan, cooking time can vary slightly. The eggs are done when they’re set and no longer jiggly in the center.
  • Perfect meal prep: This recipe is perfect for meal prepping. Simply cut it into squares and store them in an airtight container in the fridge. They reheat well and can save you loads of time on busy mornings.
  • Serve it up: While it’s delicious on its own, consider serving your sheet pan eggs with a side of whole grain toast, as a breakfast sandwich or in a breakfast burrito.

Storage for Sheet Pan Eggs

  • Keep leftover sheet pan eggs in a covered container in the refrigerator for up to 4 days.
  • Portions can be reheated in the microwave under a wet paper towel to stay moist and fluffy, or in a skillet on low heat.
  • Freeze sheet pan eggs for up to 4 months. Remove from the freezer and reheat in the microwave.

More Egg Recipes

Did your family enjoy this Sheet Pan Egg Recipe? Be sure to leave a comment and rating below!

sliced Sheet Pan Eggs in the pan
5 from 24 votes↑ Click stars to rate now!
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Sheet Pan Eggs

Sheet pan eggs are the perfect recipe when cooking for a morning crowd!
Cook Time 25 minutes
5 minutes
Total Time 30 minutes
Servings 9
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  • 4 slices cooked bacon roughly chopped
  • 18 large eggs
  • ¼ cup whole milk
  • ½ teaspoon salt more to taste
  • ½ teaspoon black pepper
  • 2 cups thinly sliced vegetables see notes
  • 1 cup shredded cheddar cheese
  • 1 green onion thinly sliced, optional


  • Preheat the oven to 350°F and line a 13"x18" rimmed baking sheet with parchment paper.
  • In a medium bowl, whisk together the eggs, milk, salt, and black pepper.
  • Pour the whisked egg mixture onto the prepared baking sheet. Sprinkle with 2 cups of add-ins, bacon, and cheese.
  • Bake for 20 to 25 minutes, until the eggs are set.
  • Allow the eggs to cool in the pan for 5 minutes. Run a butter knife along the edges of the pan and cut the eggs into squares or rectangles.
  • Garnish with sliced green onions and serve on toast or English muffins if desired.


  • Line the baking sheet with parchment paper for easier cleanup and to prevent the eggs from sticking.
  • Thinly slice veggies to ensure they cook or cook them until tender crisp before adding.
  • Let the eggs rest for a few minutes before slicing. 
  • Feel free to personalize this recipe. Add your favorite veggies or switch the cheese to suit your taste.
  • Store in the fridge for up to 4 days or in the freezer for up to 4 months. Reheat in the microwave.
5 from 24 votes

Nutrition Information

Calories: 192 | Carbohydrates: 2g | Protein: 16g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 380mg | Sodium: 381mg | Potassium: 215mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 1027IU | Vitamin C: 3mg | Calcium: 147mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast
Cuisine American

Adapted from Eat Well Magazine, Jan 2021.

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Sheet Pan Eggs with tomatoes and a title
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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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5 from 24 votes (20 ratings without comment)

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Recipe Rating


  1. simple, easy and soooo delicious… i added the chives and sliced fresh jalapeños and it was soooo good5 stars

  2. Do you think if I used a 9 X 13 glass pan and half of the eggs, that this would work? I’d still like to put in all of the additions. I am guessing that the cook time would be a bit less??

    Thank you!

    1. Hi Lauri, I have never tried but if you are using a 9×13 pan and only half the eggs, you should be able to bake this for roughly the same amount of time. Check it often just in case. I would love to hear how it turns out for you!

  3. I was looking for something I could make and take for lunch. Made this today and tried a small piece and it turned out pretty tasty. I added bacon, turkey Italian style sausage, onion, mushrooms and Mexican blend cheese.
    As always thank you Holly for another great recipe!!! I’m so grateful I found your recipe website!!!5 stars

  4. Looks very good will have to make it one day but will most likely make with less eggs and a smaller pan because it’s only my wife and I.5 stars

  5. Love that this recipe is so easy to personalize! I love the idea of the halved cherry or grape tomatoes, but worry they’d make the leftovers soggy. Should I perhaps just add them to the portion that will be eaten immediately? Thanks, for all your hard work, and providing the great recipes you do! Have a great weekend!

    1. So glad you’ve enjoyed the recipes Terry! We don’t find them to be soggy, even with leftovers. A couple of tips would be that you can gently pat the cut side with a paper towel before adding to remove excess liquid and place the tomatoes cut side up. You could certainly try a few with and without.