Sheet Pan Eggs

The most important thing to do is to make sure that you use a rimmed baking tray. As the eggs cook, they’ll puff up a bit so they need something to hold them in and prevent them from spilling out.

Using this Sheet Pan Egg recipe is by far the easiest way to cook eggs in bulk. With this recipe, you get 12-16 servings. Imagine if you made 2 or 3 sheet pans full, you’d have TONS of eggs, ready to go. And yes, these can be frozen to use for later (see below under making ahead of time.)

You need to do something to prevent the eggs from sticking to the bottom of the baking tray. You can use a piece of parchment paper to help prevent it from sticking.

I know it can seem like a lot of eggs but remember this is 12-16 servings of breakfast eggs! It could be even more depending on how big, or small you cut the squares. Perfect for feeding a crowd or storing leftovers for later in the week as a make-ahead breakfast.

I used ham and bacon but you can certainly add breakfast sausage too. Feel free to add any of your favorite veggies and make a big ole omelet style Sheet Pan Eggs.

Yes, this is a GREAT way to make eggs when you are meal prepping. Once they’ve cooled off you can wrap individual servings in plastic wrap and foil and freeze for later. You can also wrap and store in the fridge if planning ot use them sooner.

No way! Your kitchen, your rules. I made these how we like them. If you just want simple scrambled eggs, you can just use salt, pepper and eggs.

Instead of using fresh cooked and crumbled bacon, you can use the store-bought bacon pieces to cut down on work and prep time. You can even buy diced ham already ready to go. It’s usually kept by in the deli department or by other ham in the grocery store.

This is a question I get every so often so I wanted to show you how easy it is to make them in the oven! Although it’s more like an omelet because we added all the yummy ham, bacon, green onions, etc to it but you can make plain scrambled eggs in a sheet pan, using this recipe minus the add-ins. But if you want a fabulous scrambled eggs recipe, try this one from Southern Bite!

Leftovers should be stored in an airtight container or in a ziptop bag and kept in the fridge for up to 4 days. You can freeze for 2-3 months if stored properly.