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Sheet Pan Eggs
Sheet Pan Eggs are a simple and delicious way to make breakfast for a crowd or meal prep for the week. These fluffy baked eggs are easy to customize, bake in one pan, and are perfect for breakfast sandwiches, burritos, or quick grab-and-go mornings.
👥 12 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Carrie Barnard📖 eatingonadime
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●blender
📝 Preparation Steps
1
Preheat oven to 350°F (175°C).
2
Line a 12×17-inch rimmed sheet pan with parchment paper or coat with cooking spray.
3
In a blender, combine 18 large eggs, 1/3 cup milk, ½ teaspoon salt, and ½ teaspoon black pepper. Blend until smooth.
Large Eggs18cup Milk1/3
4
Pour the egg mixture evenly into the sheet pan.
5
Sprinkle with ½ cup diced bell peppers, ½ cup shredded cheese, and up to 1 cup total additional chopped vegetables (if using).
6
Bake for 17–⏱️ 20 minutes, or until eggs are fully set (no jiggle or liquid in the center).
Large Eggs18
7
Let cool for at least ⏱️ 10 minutes, then remove from the pan, cut, and serve. Garnish with parsley if desired.
Parsley (chopped optional for serving)
Nutrition Facts
calories
119 kcal
fat Content
8 g
serving Size
1 serving
fiber Content
0.2 g
sugar Content
1 g
sodium Content
224 mg
protein Content
10 g
trans Fat Content
0.02 g
cholesterol Content
251 mg
carbohydrate Content
1 g
saturated Fat Content
3 g
unsaturated Fat Content
4 g
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