These Sheet Pan Eggs have that iconic breakfast sandwich texture and are the easiest way to prep a lot of eggs at one time! They're the perfect eggs for breakfast sandwiches, crunchwraps, or enjoying plain for a quick breakfast!
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Why I Love These Sheet Pan Eggs
- Great for a large crowd: These baked eggs are so much easier and quicker than making individual omelets for the whole family. The best way to cook a large batch of eggs!
- Perfect for meal prep: My favorite way to prep a bunch of eggs for easy breakfast sandwiches! Plus, they're the perfect size and high in protein!
- Great texture: Love fast-food breakfast sandwiches? These easy sheet pan eggs have the perfect soft texture just like your favorite fast-food restaurant. No dry or rubbery eggs here!
Ingredient Notes
- Large eggs: You'll need 16 large eggs for this recipe.
- Milk: You can use any milk for these sheet pan eggs. Whole, 2%, skim milk, or even heavy cream all work. You can also use your favorite dairy-free milk or just use water.
- Salt & black pepper: I like to keep things simple with just salt and pepper but feel free to add in any of your favorite seasonings! Sprinkle a little garlic powder, onion powder, paprika, or everything-but-the-bagel seasoning!
How to Make Sheet Pan Eggs For Egg Sandwiches
Step 1: Grease pan & crack eggs
- Generously grease a half-sheet pan with olive oil or cooking spray.
- Crack eggs (16 large) directly onto the pan
Tip: I recommend placing your baking sheet close to the oven before cracking the eggs to help avoid spillage when transferring to the oven.
Step 2: Add milk & gently mix
Add milk (1 tablespoon) and gently mix using a fork to break apart the egg yolks and egg whites. I like to keep some of the yolks and whites visibly separated but you can fully scramble if you prefer. Top with salt and black pepper.
Step 3: Bake & slice!
Bake at 350°F for 12-14 minutes. Once cool, slice into individual slices with a sharp knife or pizza cutter and use for breakfast sandwiches, crunchwraps, or enjoy plain!
Tip: These eggs may look underdone but they're a bit deceiving. Use a fork to gently press on them to check for firmness.
Tips & Variations
- Cheesy eggs: Add feta cheese, mozzarella cheese, cheddar cheese, monterey jack, goat cheese, etc.
- Veggies: Add chopped vegetables like spinach, mushrooms, red bell pepper, grape tomatoes, red onion, etc. If adding onions or bell peppers, I recommend sautéing them first.
- Bacon: You can also bake bacon or turkey bacon on a separate sheet pan to use for breakfast sandwiches. Before cooking the eggs, lay the bacon in an even layer on a parchment-covered half-sheet pan and bake at 400°F for 12-14 minutes, or until desired crispiness.
- Scrambled eggs: If you prefer your eggs fully scrambled, beat the eggs and milk in a bowl then pour egg mixture onto the rimmed baking sheet to help avoid a mess.
Different Ways To Enjoy Sheet Pan Eggs
- Bulk these sheet pan eggs up with your favorite veggies, shredded cheese, and cooked meat or enjoy plain. Think of it as an easy baked omelet!
- Serve a serving of these sheet pan eggs as a side with my sheet pan pancakes or crispy waffles.
- Cut into squares for breakfast sandwiches using english muffins or my mini waffles. Or, use egg slices for my breakfast crunchwrap.
- Use these fluffy sheet pan eggs for breakfast burritos or tacos by pairing them with tortillas, breakfast potatoes, cheese, and green salsa!
Storage & Freezing
- Storage: Let eggs cool completely. Then cut into slices and store in an airtight container in the fridge for 3-4 days.
- Freezing: Let eggs cool completely, then slice into squares. Store egg slices in a freezer-safe bag for up to 3 months. I recommend using parchment paper to separate slices to prevent sticking. To enjoy, let thaw in the fridge overnight then microwave or toast to reheat.
Frequently Asked Questions:
Yes, you can use a quarter sheet pan (9x13"). Just reduce the amount of eggs to 8 eggs.
I do not usually use parchment paper to line the sheet pan. Egg can run under the parchment paper ruining this sheet pan eggs recipe. I prefer to use a VERY well greased prepared sheet pan for this recipe to ensure even baking.
These sheet pan eggs are done when the center is just barely set and they spring back when gently pressed. Be careful when cooking eggs to not overcook or they can become rubbery. The eggs might look a little underdone but that's just the coloring of them; they will continue to cook a little bit on the hot pan when removed from the oven.
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Sheet Pan Eggs
Ingredients
- 16 large eggs
- 1 tablespoon milk or water
- salt & black pepper
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Generously grease a half sheet pan with olive oil or cooking spray.
- Crack eggs (16 large) directly onto the pan.
- Add milk (1 tablespoon) and gently mix using a fork to break apart the egg yolks and egg whites. I like to keep some of the yolks and whites visibly separated but you can fully scramble if you prefer. Top with salt and black pepper.
- Bake at 350°F for 12-14 minutes. Once cool, slice into individual slices with a sharp knife or pizza cutter and use for breakfast sandwiches, crunchwraps or enjoy plain!
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Quick and easy! My eggs needed 2 extra minutes, but a great recipe overall.
I'm so glad you liked it, Jill! Thanks for taking time to leave a review!
Batch cooking your eggs on a sheet pan is a genius move! Such easy prep and such a quick way to get it done at once. We will forever bake our eggs for prepping breakfast sandwiches from now on!