Sheet Pan Eggs
Put the skillet away and make these Sheet Pan Eggs for breakfast! In only 30 minutes and with minimal effort, you’ll have yummy eggs ready to go!
DELICIOUS EGGS MADE IN JUST 30 MINUTES
Making scrambled eggs will never be the same after you make this Sheet Pan Eggs recipe! You’ll never want to make them on the stovetop ever again. It’s so simple to make a large batch of eggs and get them cooked perfectly with barely any work. Enjoy a slice of fluffy, tender scrambled eggs filled with cubed ham, bacon, green onions and shredded cheese in just 30 minutes!
FREQUENTLY ASKED QUESTIONS:
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.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- olive oil
- large eggs
- heavy cream
- salt and pepper
- finely cubed ham
- bacon
- green onions
- shredded cheddar cheese
HOW TO MAKE SHEET PAN EGGS
Preheat the oven to 375 F degrees. Grease a 12×18 rimmed baking sheet with olive oil or spray with nonstick cooking spray (including up the sides.) Crack all 18 eggs into a large mixing bowl. Whisk in heavy cream and salt and pepper (to taste.) Whisk it all together until fully combined (note: this is fastest with an electric hand mixer.)
Pour the egg mixture onto the prepared baking sheet.
Next, evenly sprinkle on the cubed ham, bacon, diced green onions and shredded cheese.
Carefully move the filled baking sheet to the oven (on the middle rack) and bake for 10 minutes then rotate the baking sheet and bake for another 5 to 10 minutes more, until the eggs are set.
Cut into 12 pieces for large portions or 16 pieces for smaller pieces.
Serve warm! We like to serve these on biscuits. Whether you use store bought refrigerated biscuits or homemade biscuits, it makes the perfect egg breakfast sandwich!
CRAVING MORE RECIPES?
Sheet Pan Eggs
Ingredients
- 1 Tablespoon olive oil
- 18 large eggs
- ¾ cup heavy cream
- salt and pepper, to taste
- ½ cup finely cubed ham
- ½ cup cooked and crumbled bacon
- ¼ cup diced green onions
- ½ cup shredded cheddar cheese
Instructions
- Preheat the oven to 375 F degrees. Grease a 12×18 rimmed baking sheet with olive oil or spray with nonstick cooking spray (including up the sides.)
- Crack all 18 eggs into a large mixing bowl. Whisk in heavy cream and salt and pepper (to taste.) Whisk it all together until fully combined (note: this is fastest with an electric hand mixer.)
- Pour the egg mixture onto the prepared baking sheet.
- Next, evenly sprinkle on the cubed ham, bacon, diced green onions and shredded cheese.
- Carefully move the filled baking sheet to the oven (on the middle rack) and bake for 10 minutes then rotate the baking sheet and bake for another 5 to 10 minutes more, until the eggs are set.
- Cut into 12 pieces for large portions or 16 pieces for smaller pieces.
- Serve warm! We like to serve these on biscuits. Whether you use store bought refrigerated biscuits or homemade biscuits, it makes the perfect egg breakfast sandwich!
Notes
- This makes 12-16 servings depending on how big you cut the squares.
- You can add other vegetables or breakfast meats to make it more like an omelet if desired.
- This is the perfect meal prepping meal, so don’t be afraid of the serving size and saving some for later in the fridge or freezer.
- You can use olive oil to grease the pan, or parchment paper, or both.
- Be sure you have a nice rim on the baking tray to prevent them from spilling over.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
