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Sheet pan eggs are one of the easiest ways to cook eggs, especially when looking for baked eggs for a crowd. It can be customized to whatever cheeses or vegetables you like or have on hand. Easiest breakfast ever? You betcha!
save this recipe!The best part about making eggs for a crowd is doing everything at once. Sure, it isn’t made-to-order, but everyone can enjoy company while the oven does the work. And then it’s perfect for individualizing. Add more cheese, have your choice of bread, the possibilities are endless.
They are even great leftovers, so feel free to make up a pan just for yourself for the week (hello breakfast burrito meal prep or freezer breakfast sandwiches!).
Reader rating
“SOOOOO GOOD!!! Turned out exactly as it said it would! Had to make some for my daughter to freeze (as a McMuffin) as they were a hit!” —Sarah
grab these ingredients
Take your pick of mix-ins! Select your favorite veggies or try something new. Jump down to the recipe card for exact measurements!
- Eggs: Yes! 18 eggs. Go big or go home.
- Milk: Milk adds height to our eggs while creating that perfectly fluffy texture. I used 2%, but you could use whatever milk you have in your fridge (if using plant-based milk, avoid sweet flavors).
- Cheese: Eggs and cheese are the perfect pairing. I used sharp cheddar here, but you could use almost any type of meltable cheese! If dairy-free, you can use dairy-free cheese shreds.
- Veggies: I chose the classic bell peppers and mushrooms, but feel free to change things up. Spinach, tomatoes, broccoli, carrots, and zucchini would all be delicious (and healthy) additions!
veggie Tip
Make sure to select veggies that will cook well in just 20 minutes. Dice them up small and use softer veggies like peppers and mushrooms. If you want to use something like broccoli, make sure to use just the florets and not the stems. Shred carrots rather than dice.
sheet pan scrambled eggs
To make a scrambled version of these eggs, gently stir the pan’s contents with a rubber spatula a few times during baking until the eggs are set.
Brunch for a Crowd
Planning a brunch menu? Here are a few of our all-time favorite breakfast recipes!
- Breakfast Fruit Salad is easy to prep and perfectly complements this savory main dish.
- Passion Fruit Smoothie is easy to make when the eggs are baking.
- Blueberry Bites can be a pre-breakfast snack while the eggs are baked. Perfect for hungry kids!
Easy Sheet Pan Eggs (Feeds 12!)
Ingredients
- 18 large eggs
- ½ cup milk, 120 mL
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 cup shredded cheddar cheese, 114 g
- ½ cup diced mushrooms, 64 g
- ½ green bell pepper
- ½ red bell pepper
Instructions
- Prep: Preheat oven to 350°F (176°C). Grease a large (12 x 17 inch) rimmed baking sheet well.
- Blend: Add eggs, milk, salt, and pepper to a blender, Blitz for about 30 seconds, or until combined and frothy.
- Assemble: Pour eggs into prepared baking sheet. Evenly top with cheese, mushrooms, and bell peppers.
- Bake: Carefully transfer to the oven and bake for 20 minutes, rotating the pan once during baking to ensure even cooking.
- Serve: Cut into squares and serve hot, by itself, with toast, or on breakfast sandwiches!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
I halved the ingredients and used a smaller tray. Really easy to make and more successful than my usual omelettes. Tasted lovely.
I’m so happy to hear it, Jane! Thanks for popping in with a review! 😀
This looks great! Have you ever frozen/reheated the leftovers? I would rather do that then adjust the recipe servings #lazy
I have not, but eggs do tend to freeze well! I would reheat in a pan on the stove for best results, though microwave may even do the trick.
I used to do something similar in individual muffin tins. This is sooo much easier! Thank you Sarah!
SOOOOO GOOD!!! Turned out exactly as it said it would! Had to make some for my daughter to freeze (as a McMuffin) as they were a hit! Thank you so much!
I’m so happy to hear it, Sarah! Enjoy!! 😀
LOVE this, and it makes great breakfast leftovers, especially appreciated on days I don’t have time to make a good healthy breakfast. Thank you Sarah!
It’s a really good one for breakfast meal prep too! So happy you loved it 🙂
Is a sheet pan different from a cookie sheet?
Same thing! Just make sure it has a rim 🙂
Can you leave out the cheese altogether? I’m dairy free and don’t really like dairy free cheese 🙂
Absolutely! 🙂
2 more questions:
Could you do it with half the ingredients in a 9×13 pan?
And can you use just egg whites?
You can definitely do this with half the ingredients and then scale down the pan to half the size. And while I haven’t tested it with egg whites, it should work well!