Between getting the kids dressed, dogs fed, and trying to remember who has what on their schedule, making a nutritious breakfast from scratch can feel downright impossible.
That’s why we love these sheet pan eggs.
This recipe is fast, frugal, and feeds the whole family with just a few pantry staples.
Even better? It’s meal-prep friendly. You can slice, store, and reheat all week long—no fuss, no wasted food, and no drive-thru.
Why Sheet Pan Eggs Deserve a Spot in Your Rotation
- Feeds a Crowd: One pan makes 10–12 servings.
- Budget-Friendly: Uses inexpensive ingredients you probably already have on hand.
- Customizable: Add veggies, meat, or cheese based on what’s in your fridge or garden.
- Great for Meal Prep: Stores well in the fridge for up to 5 days.
- Freezer-Friendly: Wrap individually and freeze for grab-and-go breakfasts.
Sheet Pan Eggs Recipe
Ingredients:
- 18 large eggs
- ½ cup milk (or heavy cream if you have it on hand)
- 1 tsp salt
- ½ tsp black pepper
- 1 cup shredded cheese (cheddar, mozzarella, or whatever you’ve got)
- 1½ cups chopped veggies (spinach, bell peppers, onions, mushrooms—use what you have)
- Optional: cooked bacon, sausage, or ham bits
Tools You’ll Need:
- 13×18” rimmed sheet pan (also called a half-sheet pan)
- Parchment paper or cooking spray
- Mixing bowl & whisk
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Instructions:
- Preheat oven to 375°F. Line your sheet pan with parchment or spray it well to keep cleanup easy.
- Crack and whisk eggs. In a large bowl, whisk together eggs, milk, salt, and pepper until fully combined.
- Add the good stuff. Stir in cheese, chopped veggies, and any meat you’re using.
- Pour into pan. Carefully pour your egg mixture into the prepared sheet pan. Give it a gentle shake to spread everything out evenly.
- Bake for 18–22 minutes. Eggs are done when they’re set in the middle and lightly golden on top. Don’t overbake—they’ll keep cooking a bit after you pull them out.
- Cool & cut. Let cool for 5–10 minutes, then slice into squares. Serve hot or let cool and store for later.
Make It Your Own
This is a forgiving recipe. Don’t have milk? Use water. Want to sneak in extra veggies from the garden? Go for it.
Need to use up leftover meat or cheese? Toss it in. You’re not messing it up—you’re making it yours!
This kind of flexibility is what we’re all about here at Food Prep Guide—simple, strategic meals that make your life easier and stretch your food budget without sacrificing nutrition.
Enjoy!
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Savory Sheet Pan Eggs
Fluffy, oven-baked eggs loaded with cheese, crisp veggies, and savory add-ins—all cooked on one sheet pan for a no-fuss, crowd-pleasing breakfast.
- Total Time: 30 minutes
- Yield: 9 servings 1x
Ingredients
-
18 large eggs
-
½ cup milk (or heavy cream if you have it on hand)
-
1 tsp salt
-
½ tsp black pepper
-
1 cup shredded cheese (cheddar, mozzarella, or whatever you’ve got)
-
1½ cups chopped veggies (think spinach, bell peppers, onions, mushrooms—use what you have)
-
Optional: cooked bacon, sausage, or ham bits
Instructions
-
Preheat oven to 375°F. Line your sheet pan with parchment or spray it well to keep cleanup easy.
-
Crack and whisk eggs. In a large bowl, whisk together eggs, milk, salt, and pepper until fully combined.
-
Add the good stuff. Stir in cheese, chopped veggies, and any meat you’re using.
-
Pour into pan. Carefully pour your egg mixture into the prepared sheet pan. Give it a gentle shake to spread everything out evenly.
-
Bake for 18–22 minutes. Eggs are done when they’re set in the middle and lightly golden on top. Don’t overbake—they’ll keep cooking a bit after you pull them out.
-
Cool & cut. Let cool for 5–10 minutes, then slice into squares. Serve hot or let cool and store for later.
Notes
This is a forgiving recipe. Don’t have milk? Use water. Want to sneak in extra veggies from the garden? Go for it. Need to use up leftover meat or cheese? Toss it in. You’re not messing it up—you’re making it yours!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
