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Sheet Pan Eggs (feeds a crowd)

Sheet Pan Eggs (feeds a crowd)

Cook breakfast for a crowd with these sheet pan eggs! Prepare them in minutes, customize with your favorite toppings, and sit back and relax while the oven does the hard work.

Using sheet pans to cook dinner is all the rage, but they work great for breakfasts as well! From sheet pan pancakes (which actually bake in a 9 x 13 dish) to this sheet pan sausage breakfast bake, to these sheet pan eggs, there are a million ways to use them!

sheet pan eggs, overhead view

These sheet pan eggs are so simple to prepare, and feed a crowd OR work great for meal prep.

Think of this recipe as like an omelette, but for a crowd! Cooking up these eggs in a sheet pan means you don’t have to hang out over the stove top…it’s so efficient and allows you to focus on other things while they bake.

Reasons to ? this recipe

  • they make a big batch
  • they make a great meal prep breakfast, and you can even freeze any leftovers you have
  • you can customize your toppings
  • they are really simple to prep and very hands off!

Recipe video

Watch the video below to see exactly how I prepped these sheet pan eggs. Its so easy! You can find more of my recipe videos on my YouTube channel, or onFacebook.

Ingredient notes

brown eggs in egg carton
  • eggs– this recipe was tested with large eggs.
  • milk– helps mobilize the eggs so they spread across the pan, and also prevents the eggs from drying out while cooking; some experts recommend half and half for a richer result, and eggs that don’t weep (1, 2).
  • cheese- use mozzarella or cheddar, or get creative, adding something like crumbled feta, jalapeo cheddar, or aged cheddar.
  • add ins– for this recipe, I’ve used finely chopped bell peppers, sliced mushrooms, and cooked, cooled & chopped bacon. See below for more suggestions!

Step by step directions

eggs cracked into a glass measuring bowl for the meal prep eggs recipe

1. Mix ingredients- Beat together eggs, then add in milk, salt & pepper.

2. Prepare pan- Grease a good quality rimmed sheet pan (these are the onesI own!) generously with oil. Make sure to use a 12 X 17 inch pan (and at least 1 inch deep)

3. Add eggs- Pour the eggs into the sheet pan, then sprinkle with any veggies, bacon, or cheese you’d like to add.

4. Bake- Place in a 375F oven and bake for 20 minutes. Eggs should be set and not jiggly in the middle.

overhead view of sheet pan eggs

5. Cool + portion- Cool for 5 minutes, then serve them up!


Should I line the pan with foil or parchment?

These eggs come out of the pan easily, with minimal cleanup involved. With that being said, if you wanted to, you could try parchment or foil.

Can I freeze sheet pan eggs?

Yes! Wrap in plastic wrap and place in a larger storage container, and you can freeze for up to 3 months. Thaw completely, then heat in the microwave before enjoying.

Can I bake this in a 9 x 13 inch baking dish instead?

Sure, but you’re going to need to cut the recipe in half. Grease the pan well, and bake at 375F for 20-25 min, or until the eggs no longer jiggle.

Do the vegetables need to be cooked first?

If you finely chop your vegetables, they can be added without cooking first.

Add in ideas

I caution you not to go too crazy with the veggies as they do release liquid and you don’t want your eggs to get too liquidy.

  • bacon (cooked & cooled first)
  • crumbled sausage (cooked & cooled first)
  • chopped ham
  • cauliflower rice
  • spinach or kale
  • finely chopped broccoli
  • finely chopped onion
  • sun dried tomatoes (drained well and finely chopped)
  • shredded zucchini (liquid squeezed out)
meal prep eggs on plate with english muffin and arugula

Storage + meal prep

  • fridge- store in an air tight container in the fridge for up to 4 days.
  • freezer- cool completely, then carefully wrap in plastic or parchment paper. Place in a larger meal prep container or freezer bag, squeezing out as much air as you can from the bag. Freeze for up to 3 months.
  • thaw- in the fridge overnight
  • reheat- in the microwave until steaming hot.

More big batch breakfast recipes

? Did you make this recipe? I’d love to hear how it turned out! Leave me a review and star rating in the comments below. Your reviews help so much!

overhead shot of a spatula taking out a square of sheet pan eggs

Print Recipe

Sheet Pan Eggs (feeds a crowd)

Course: Breakfast

Cuisine: American

Diet: Diabetic

Calories: 151.32kcal

Servings: 12

Cook breakfast for a crowd with these sheet pan eggs! Prepare them in minutes, customize with your favorite toppings, and sit back and relax while the oven does the hard work.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins


  • Heat oven to 375F.

  • Grease a good quality 12X17 inch (and at least 1 inch deep) baking pan with 1 tablespoon of olive oil. Don’t forget the sides of the pan.

  • In a large bowl, beat the eggs together. Stir in the milk, salt and pepper and beat until well combined.

  • Pour egg mixture into the prepared baking sheet. Sprinkle the vegetables, bacon and cheese over top evenly.

  • *Carefully* place the tray in the oven. Bake for 10 minutes, then carefully rotate the pan. Bake for another 10 minutes (total cook time of 20 minutes), or until the eggs no longer jiggle.

  • Remove from oven and allow to cool slightly, before running a knife along the edges of the pan and gently scooping the eggs out of the pan.


1- you can get creative with the vegetables you add to these eggs, but don’t add too many as they can make your eggs watery. Here are some ideas: bacon, crumbled sausage, ham, cauliflower rice, spinach or kale, finely chopped broccoli, finely chopped onion, sun dried tomatoes, shredded zucchini (liquid squeezed out).
Fridge- store in an air tight container in the fridge for up to 4 days.
Freezer- wrap individual slices in plastic, then place in a large sealed storage container. Freeze for up to 3 months. Thaw completely before heating in the microwave and enjoying.
Heat in the microwave or in a frying pan until hot.


Serving: 1/12th of the batch | Calories: 151.32kcal | Carbohydrates: 4.54g | Protein: 11.75g | Fat: 9.44g | Saturated Fat: 3.75g | Cholesterol: 255.19mg | Sodium: 274.13mg | Potassium: 166.53mg | Fiber: 0.93g | Sugar: 1.11g | Vitamin A: 1599.44IU | Vitamin C: 2.37mg | Calcium: 107.01mg | Iron: 1.41mg

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