Making eggs on a sheet pan is the easiest way to serve breakfast to a crowd. Turn into sandwiches for a tasty, high protein meal.
Sheet pan recipes are my best friend as someone who doesn't always feel like cooking elaborate dinners. But did you know they can be used for breakfast too?
I've shared my sheet pan pancakes before, but my newest discovery is cooking eggs on a sheet pan. Yes, it's true: this is the easiest way to batch prep omelettes for a crowd. You can easily turn them into a delicious breakfast sandwich with all your favorite toppings.
Weekend brunch just got easier!
Why This Recipe Is Dietitian Approved
- No flipping. Anyone else struggle with omelettes that turn into scrambles? Baking eggs on a sheet pan ensures that you never have to worry about this happening. It's a fool proof way for perfect eggs every time.
- Serve to a crowd. Frittatas and omelettes are great for a large group, but it's hard to find a skillet large enough for more than 6 people. A sheet pan allows you to scale up your egg production by a lot more!
- Protein and veggie packed. I love throwing any veggie or protein in my fridge into my eggs. It's a good way to use up leftovers and add extra nutrition into your morning.
Ingredients
Eggs. The star of the show! Eggs are a good source of protein. And don't skip the yolk- it has lots of important nutrients like vitamin D, choline and iron.
Milk. Adding a little bit of of milk helps create fluffy and creamy eggs.
Cottage cheese. For fluffy eggs and additional protein. I recommend using 2% cottage cheese for a creamy texture. If you're not a fan of the texture, don't worry- the curds will melt once in the oven.
Spices. Italian seasoning, salt, black pepper and garlic powder are the only spices you need. Please feel free to use any spices you like on eggs.
Vegetables. Optional, but recommended. Any chopped vegetables will work. I used asparagus because it's in season, however any finely diced veggie will work. Think broccoli, spinach, zucchini, etc.
Feta cheese. You can add any cheese you like, but I love feta for it's salty, briny flavour and texture.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
Preheat the oven to 350 F. Prepare a 9.5x13” sheet pan by spraying with cooking spray, topping with a layer of parchment paper and spraying once again with cooking spray (this helps make the eggs easy to remove).
In a large mixing bowl whisk together eggs, milk, cottage cheese, salt, pepper, Italian seasoning and garlic powder until smooth.
Pour the egg mixture into the sheet pan (disperse the cottage cheese curds around the pan if needed). Top with chopped vegetables and feta cheese.
Bake for about 16-19 minutes, or until fully cooked. The eggs are cooked when they are no longer jiggly and are set in the center. Allow the eggs to cool for a few minutes before slicing into 12 equal sized slices.
On a microwave safe plate, arrange one slice of egg onto one side of each English muffin, top with cheese and meat. Top with the other half of the English muffin. Place in the microwave for about 30 seconds to melt the cheese.
Substitutions and Variations
To make gluten-free: this recipe is naturally gluten-free. For a gluten-free English muffin, I like Queen St Bakery.
To make dairy-free: omit the cheese or use a dairy-free cheese of choice.
To make nut-free: This recipe is naturally nut-free.
The best part about these sheet pan eggs is that you can change up the mix-ins based on what you have. Here are some other combos to try:
- Mediterranean: finely diced zucchini, sliced cherry tomatoes, chopped spinach, olives and feta
- Pesto: Mix in basil and top the eggs with drizzles of pesto prior to baking
- Herb: Mix in handfuls of your favorite fresh herbs. Dill and basil are my favourites.
Equipment
Storage
Once cooled, slice the eggs and store them in the fridge for up to 6 days in an airtight container.
To freeze, allow eggs to cool, slice and store them in the freezer individually in airtight bags or containers for up to 3 months. Thaw overnight and microwave in the morning.
Breakfast sandwiches can be reheated from frozen by using the defrost function on the microwave for about 3-5 minutes and then, opening the sandwich and air frying or baking at 375F for about 5-8 minutes. From the fridge, they can be air fried or baked at 350F for about 7-10 minutes (I recommend opening the sandwich first).
Top Tips for Success
Make sure your sheet pan has a rim. The higher the rim, the easier it is to transport to the oven without spilling.
If you are finding your eggs are slightly too liquidy after baking, this may be because of the vegetables used. Certain vegetables such as tomatoes and zucchini will release more moisture than others. To avoid this, ensure you are not using too many high moisture vegetables.
Frequently Asked Questions
It depends how hungry you are and what you are pairing them with. If I am going to be eating the eggs alone with only a side of fruit or toast, I will usually opt for having two slices. If I am serving them in an egg sandwich with additional protein such as turkey, I will usually have one slice!
I love to eat these as part of a breakfast sandwich! Or pairing with fruit, toast and some avocado for a balanced meal.
I have not personally tested this recipe using just egg whites, however it should still work fine! I recommend using about 2 cups of egg whites to replace all 12 eggs.
Yes you can! You can use 2 cups!
More Easy Breakfast Recipes
Egg lovers, try these easy recipes next:
- Chorizo, Egg and Green Chile Breakfast Casserole
- Egg and Cheese Burrito
- 5 Minute Meal Prep Mason Jar Omelettes
- 10 Minute Air Fryer Omelette
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these sheet pan eggs, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Easy Sheet Pan Eggs
Ingredients
- 12 eggs
- ½ cup milk
- ½ cup cottage cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon italian seasoning
- ¼ teaspoon garlic powder
- 1 cup finely chopped vegetables optional
- 1 cup crumbled feta cheese optional
For breakfast sandwiches:
- 6 english muffins
- 6 square slices of cheese of choice
- 6 pieces of meat of choice ie. turkey, chicken, ham
Instructions
- Preheat the oven to 350F. Prepare a 9.5x13” sheet pan by spraying with cooking spray, topping with a layer of parchment paper and spraying once again with cooking spray (this helps make the eggs easy to remove).
- In a large mixing bowl whisk together eggs, milk, cottage cheese, salt, pepper, Italian seasoning and garlic powder until smooth.
- Pour the egg mixture into the sheet pan (disperse the cottage cheese curds around the pan if needed). Top with chopped vegetables and feta cheese. Bake for about 16-19 minutes, or until fully cooked. The eggs are cooked when they are no longer jiggly and are set in the center.
- Allow the eggs to cool for a few minutes before slicing into 12 equal sized slices.
To make breakfast sandwiches:
- On a microwave safe plate, arrange six opened English muffins, top one half of each cheese and meat. Place in the microwave for about 30 seconds to melt the cheese. *If you prefer you can also do this in the oven at 350F for about 10 minutes*
- Once warm- top each sandwich with two slices of egg and cover with the other half of the English muffin.
- Wrap individually in tin foil and store in the fridge or freezer.
Anna says
What is your recommendation for reheating method if you freeze them?
Nicole Addison says
Hi Anna, I recommend either defrosting in the fridge overnight or popping them in the microwave on defrost for about 2 minutes before placing the in the air fryer (if you are making the breakfast sandwiches)!
Eileen Goodin says
These were the best! I only made 1/2 the recipe because there’s only 2 of us and just threw everything into one bowl instead of adding the veggies and cheese at the end. Also, I didn’t see the directions for making a 1/2 recipe in an 8x8 pan - my bad for not reading the recipe all the way through 😉 - and poured the mixture into a 9 x 13 baking pan and cooked 15 min. They turned out perfect!! Thanks for such a deliciously easy breakfast!
Nicole N says
I love love love this recipe! I hate making breakfast normally but these are so easy and so delicious, especially with some turkey, cheese, and English muffins. I make a pan of eggs and switch out the veggies depending on what I am in the mood for. Because the recipe makes 12 breakfast sandwiches I pop 6 in the fridge and 6 in the freezer and I am set for about two weeks. I bring one to work each morning and put it in the toaster oven and voila! I'm looking forward to finding more delicious ideas on your website. 🙂