Easy Sheet Pan Eggs

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

1. 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.
2. 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!
3. 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

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

• Sheet pan
• Mixing bowls

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).

Frequently Asked Questions

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

📖 Recipe

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5 from 5 votes

Easy Sheet Pan Eggs

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.

Prep Time10 minutes mins

Cook Time18 minutes mins

Total Time28 minutes mins

Course: Breakfast

Cuisine: American

Keyword: Breakfast, Make Ahead, Sheet Pan Meal

Servings: 12 egg slices

Ingredients 

1x2x3x

• 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.

Notes

For plain eggs, you can easily omit the spices, chopped vegetables and feta cheese.

If you really dislike the texture of cottage cheese you can blend it prior to adding to the eggs.

If you are using a different size sheet pan, this will affect how thick the egg slices are, smaller pans will have a longer cook time whereas larger pans will have a shorter cook time.

If you would like to make a smaller batch: you can halve the recipe and bake in an 8x8 inch baking pan for the same amount of time.

*I have included an estimation of the nutrition information for this recipe below (sandwich ingredients not included). However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.

Nutrition

Serving: 2egg slices | Calories: 224kcal | Carbohydrates: 4g | Protein: 18g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 354mg | Sodium: 667mg | Potassium: 238mg | Fiber: 1g | Sugar: 2g | Vitamin A: 819IU | Vitamin C: 1mg | Calcium: 223mg | Iron: 2mg

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