Easy Sheet Pan Eggs For Meal Prep Or A Crowd

Key Ingredients & Substitutions

This quick breakfast recipe is super customizable, so use this list as a general guide, but don't hold yourself to it. (See the full ingredient list in the recipe card below.)

• Eggs. This recipe uses a lot of eggs, so plan accordingly. I use 18 large eggs for a full half sheet pan (18x13). If you're limiting your yolks, it's fine to sub in a few egg whites if you want, just know that the eggs will be a bit lighter and airier than if you use all whole eggs, which will provide a richer flavor and a slightly denser texture.
• Frozen spinach. I like to use frozen spinach (thawed) here primarily because I'm able to squeeze out as much water as possible before adding it to the egg mixture. Plus, frozen spinach is already cooked prior to freezing, so much of the water content has already been released. You could use fresh spinach, but it may result in slightly soggy egg squares. If fresh spinach is all you have on hand, you could also saute the spinach down to remove some of the moisture prior to adding it to the eggs. 
• Shredded cheese. Anything works here. I used Monterey Jack, but cheddar cheese, feta, goat cheese, and mozzarella - all great options. Try to pair your cheese with the other add-ins you're using for the best flavor combo.
• Meat. Again, the sky really is the limit. I like Canadian bacon since it adds a nice flavor without being greasy, but you could use cooked sausage, bacon, or just skip the meat altogether if you're trying to keep it vegetarian. 
• Veggies. Red bell pepper and red onion are classics and add great color and crunch, but you could toss in mushrooms, green onions, asparagus, or really anything you've got, or your own favorite toppings.

How To Make Sheet Pan Eggs

1. Prep. You'll want to start by preheating your oven to 350 degrees F, then generously spray your baking sheet with cooking spray (olive oil or canola oil works fine). This will help prevent the eggs from sticking to the pan.
   • Tip: You may see other recipes that say to use parchment paper - don't do this!  It's much harder to finagle, and the paper can sometimes stick to the cooked eggs, which is a total pain.  We're team cooking spray all the way here!
2. Whisk the eggs, then add everything else.  In a large bowl, whisk the eggs well, then add in your spices and all your mix-ins. 

3. Bake! Ok, this is important! Pull out one of your oven racks and place your greased baking sheet on it. Then carefully pour the egg mixture into the prepared pan while it's already on the oven rack. It's the easiest way to avoid spills when transferring a full pan of liquid. Trust me, I've learned this the hard way! Sloshing eggs across the kitchen floor is not how anyone wants to start their day.  Bake the eggs for 15 minutes, rotate the pan, then bake for another 10 minutes or until the eggs are set in the center.  

4. Cool slightly. Allow the eggs to cool just a bit before cutting them into 12 squares. Serve them immediately or store them in an airtight container to reheat later on.  

My Top Tips For The Best Sheet Pan Eggs

• Use a rimmed sheet pan. This is sort of obvious, but you want to keep everything contained. 
• Squeeze that spinach! Even frozen/thawed spinach has a lot of moisture. You want to get as much water as possible out of the frozen spinach before you add it to the egg mixture to avoid a watery bake.  I do this in batches by placing a small mound of spinach on the paper towel, wrapping it up, then squeezing it over the sink. 
• Use cooking spray. Don't even think of using parchment paper here! It's hard to manage and can stick to the eggs.. Cooking spray is the easiest way to prevent the eggs from sticking.
• Pour the eggs into the pan while it's in the oven to avoid spills. This is especially helpful if your baking sheet isn't super sturdy, like me, you're prone to tripping often. 

How To Serve

These are obviously great on their own with some toast, breakfast potatoes, or my high-protein sheet pan pancakes and a side of fruit. But you can also serve them as easy breakfast sandwiches (see below for info on making those), or as a light lunch, topped with avocado and hot sauce. We also love packing them cold in a lunchbox with crackers and fruit, like a little breakfast bento box! 

How To Make Sheet Pan Egg Breakfast Sandwiches

If I have a few extra minutes (rare, but it happens), I'll toast some English muffins, melt a slice of cheese over one of these egg squares (or two!), and hand them off to the boys as they head out the door. It beats a granola bar in the car and makes me feel a little like superwoman, producing a warm, satisfying breakfast on a weekday with minimal effort.  

These eggs were made for breakfast sandwiches. (Bonus! You can even freeze the ready-made sandwiches, then reheat them as needed!)  Here's how I like to build them:

1. Toast your base. English muffins or bagels both work great. (Don't use plain toast if freezing these as sandwiches - it gets too soggy.)
2. Add a square of sheet pan eggs. Sometimes I add two egg slices if we're extra hungry.
3. Add cheese. A slice of cheddar or Swiss cheese melts perfectly. Or, you could even use a spread like cream cheese or a swipe of avocado if you're feeling extra. 
4. Add ins. My kids love a slice of bacon or thin slices of tomatoes on these. Sometimes I sneak in some baby spinach. Hot sauce is also totally doable and entirely welcome in our family.

To freeze: 

• Let the egg squares cool completely.
• Assemble the sandwiches. 
• Wrap tightly in foil or plastic wrap, then place them in a freezer bag or airtight container, and into the freezer they go. 
• Frozen sandwiches will keep up to 3 months.

To reheat:

• Unwrap the egg sammies and then wrap them in a paper towel. Microwave them from frozen for 1-2 minutes, flipping them halfway. 
• Or….thaw the sandwiches overnight and reheat them in a toaster oven until heated through (about 350 degrees for 10 minutes usually does the trick).

Frequently Asked Questions