Sheet pan eggs are one of the easiest ways to cook eggs, especially when you are 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? Possibly.
Eggs are such a great meal. It’s an easy protein, and it combines so well with whatever veggies you want to add to it. Making a sheet pan omelette means everyone can dress things up on their plate. Use these eggs in sandwiches or on their own. They are even great leftover so feel free to make up a pan just for yourself for the week (helloooo meal prep!)
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.
Ingredients for a sheet pan omelete
Take your pick! Select your favorite veggies or try something new.
- Eggs: Yes! 18 eggs. Go big or go home.
- Milk: Milk adds some height to our eggs while also 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 just about any type of meltable cheese!
- 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 and 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 and use just the florets and not stems. Shred carrots rather than dice.
How to make Sheet Pan Eggs
Just a bit of dicing and then you’ll be on your way to a hot breakfast.
Step 1: Prep
Preheat the oven and grease a half sheet pan. It’s easy to use a stick of butter here for easy greasing or a quick spray of oil. Even if your pan is advertised as nonstick, you’ll definitely want to add oil here.
Step 2: Blend
Add eggs, milk, and seasoning to a blender. Get frothy! You want all the egg yolks broken down and everything mixed well.
Step 3: Assemble
Pour the eggs into your prepared pan and evenly sprinkle on the cheese and veggies. It’s okay if they sink below the eggs – everything will cook together nicely!
FAVORITE SHEET PAN
This large nonstick sheet pan is one of my everyday favorites!
Step 4: Bake
Carefully add the pan to the oven and bake. You’ll want to rotate the pan halfway through to ensure even baking.
Step 5: Serve
Cut the eggs into squares and serve! This sheet pan omelet is ready as-is or you can add it to toast or sandwiches (these would be most excellent on a sandwich with our vegan breakfast sausage!)
Recipe tips
Vegetarian Tricks: While obviously we are using eggs here so we can’t make this recipe vegan, you can go dairy free by using unsweetened almond milk and dairy-free “cheese shreds.”
Made to Order: You can go halfsies on the veggies as long as you are aware the middle of the pan will mix together some as you place the pan in the oven.
All Week Long: These will reheat wonderfully in a skillet or the toaster oven. They also taste great cold, making them easy to take on the road.
Sheet Pan Scramble Eggs: For a scrambled version of these eggs, gently stir the contents of the pan with a rubber spatula a few times during baking, until 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 compliments this savory main dish perfectly.
- Passion Fruit Smoothie is easy to make when the eggs are baking.
- Blueberry Bites or Yogurt Covered Strawberries add refreshing coolness.
- Breakfast Banana Splits are also a fun contrast to hot eggs (and they’re healthy enough to be served as breakfast!)
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!
Jane Whittingham says
I halved the ingredients and used a smaller tray. Really easy to make and more successful than my usual omelettes. Tasted lovely.
Sarah Bond says
I’m so happy to hear it, Jane! Thanks for popping in with a review! 😀
Bat says
This looks great! Have you ever frozen/reheated the leftovers? I would rather do that then adjust the recipe servings #lazy
Sarah Bond says
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.
Gail Zacharchuk says
I used to do something similar in individual muffin tins. This is sooo much easier! Thank you Sarah!