Sheet Pan Eggs
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!
Servings 16
Calories 63kcal
Ingredients
- 16 large eggs
- 1 tablespoon milk or water
- salt & black pepper
Instructions
- Generously grease a half sheet pan with olive oil or cooking spray.
- Crack 16 large eggs directly onto the pan.
- Add 1 tablespoon milk 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 & 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!
Notes
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Nutrition
Calories: 63kcal | Carbohydrates: 0.4g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 63mg | Potassium: 62mg | Sugar: 0.2g | Vitamin A: 239IU | Calcium: 26mg | Iron: 1mg
