Name: Sheet Pan Eggs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 12 large eggs; 1/2 cup milk (dairy or non-dairy); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup shredded cheddar cheese; 1/2 cup diced bell peppers; 1/4 cup chopped green onions; 1/2 cup baby spinach, chopped; Optional: cooked bacon, sausage, or ham pieces; Non-stick cooking spray or parchment paper

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Fluffy, oven-baked eggs made right on a sheet pan — this Sheet Pan Eggs is one of my favorite ways to prep breakfast for the week or serve a crowd with minimal fuss. It’s packed with protein, loaded with veggies, and completely customizable based on what I have in the fridge. Whether I’m layering them into sandwiches or enjoying them on their own, these sheet pan eggs are a go-to.

Sheet Pan Eggs

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

12 large eggs

½ cup milk (dairy or non-dairy)

½ teaspoon salt

¼ teaspoon black pepper

½ cup shredded cheddar cheese

½ cup diced bell peppers

¼ cup chopped green onions

½ cup baby spinach, chopped

Optional: cooked bacon, sausage, or ham pieces

Non-stick cooking spray or parchment paper

Directions

I preheat the oven to 350°F (175°C).

I lightly grease a 9x13-inch sheet pan with cooking spray or line it with parchment paper.

In a large mixing bowl, I whisk together the eggs, milk, salt, and pepper until smooth and well combined.

I stir in the shredded cheese, bell peppers, green onions, spinach, and any optional add-ins I want like bacon or sausage.

I pour the egg mixture evenly into the prepared sheet pan.

I bake for 18–22 minutes, or until the eggs are set and no longer jiggly in the center.

I let the baked eggs cool slightly, then cut them into squares or rectangles for easy serving or sandwich-making.

Servings and timing

This recipe makes 6 servings. It takes about 10 minutes to prep and 20 minutes to bake, making the total time just 30 minutes. Each serving is around 160 kcal, making it a great high-protein, low-carb breakfast option.

Variations

I like to switch it up depending on what I have in my kitchen:

Swap the cheddar for feta, mozzarella, or pepper jack for a different flavor.

Use mushrooms, zucchini, or tomatoes instead of (or in addition to) bell peppers.

Add a spicy kick with chopped jalapeños or red pepper flakes.

Make it dairy-free by using plant-based cheese and non-dairy milk.

For extra protein, I sometimes add diced ham, turkey sausage, or ground chicken.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. These eggs also freeze well — I wrap individual portions and freeze them for up to 2 months.

To reheat, I microwave a portion for about 30–45 seconds or until warmed through. If frozen, I defrost in the fridge overnight or use the defrost setting on my microwave before reheating.

FAQs

How do I keep the eggs from sticking to the pan?

I always make sure to generously grease the pan with non-stick cooking spray or use parchment paper to prevent sticking.

Can I double this recipe for a larger crowd?

Yes, I just use a larger sheet pan or bake two pans side by side. I keep an eye on the baking time and adjust slightly if needed.

Can I make this recipe vegetarian?

Absolutely. I skip any meat add-ins and load up on veggies like mushrooms, spinach, and tomatoes.

Do the eggs get rubbery when reheated?

Not if I don’t overcook them the first time. I reheat gently in the microwave to keep them tender.

Can I make this without cheese?

Yes, I’ve made it without cheese and it still turns out great. The texture is still fluffy and delicious.

Conclusion

Sheet Pan Eggs are one of my favorite time-saving breakfast hacks. They’re simple, customizable, and perfect for meal prep. Whether I’m feeding my family or prepping my week, this recipe always delivers. With endless ways to switch up the flavors, I never get bored — and I always have a delicious, protein-rich meal ready to go.

Recipe:

Sheet Pan Eggs

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Author: Cheryl
Total Time: 30 minutes
Yield: 6 servings

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Description

Fluffy, oven-baked eggs made on a sheet pan — ideal for meal prep or feeding a crowd. Packed with protein and veggies, and easily customizable with your favorite mix-ins.

Instructions

Preheat the oven to 350°F (175°C).
Lightly grease a 9x13-inch sheet pan with non-stick cooking spray or line it with parchment paper.
In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until smooth and well combined.
Stir in the shredded cheese, bell peppers, green onions, spinach, and any optional add-ins like bacon or sausage.
Pour the egg mixture evenly into the prepared sheet pan.
Bake for 18–22 minutes, or until the eggs are set and no longer jiggly in the center.
Let the baked eggs cool slightly, then cut them into squares or rectangles for easy serving or sandwich-making.