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Sheet Pan Eggs

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close up overhead shot of a sheet pan full of Sheet Pan Eggs
Quick and straightforward, this dish is perfect for quick meal prep and healthy family breakfasts! Making eggs that are baked on a sheet pan instead of fried means healthier meals with almost no hassle.
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Table of Contents
  1. Sheet Pan Eggs Ingredients
  2. How To Make This Sheet Pan Eggs Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This sheet pan eggs recipe is a game-changer when it comes to making delicious breakfasts for a large crowd. This egg-making hack takes your breakfast game to a whole new level and in less than 15 minutes you’ll have cooked up 12 deliciously perfect sunny-side-up eggs.

A protein-packed breakfast is a great way to keep up your energy all day. Try our egg bites for happy mornings. Or, whip yourself up a delicious lunch with our egg salad sandwich.

overhead shot of a sheet pan full of Sheet Pan Eggs

Sheet Pan Eggs Ingredients

You’ll need:

  • 12 large eggs, cold from the refrigerator
  • Non-stick cooking spray
  • Salt and black pepper, to taste

PRO TIP:

Use fresh eggs. When eggs are old, the whites become thin and runnier. Using fresh eggs will help keep them in their own little puddles.

SUBSTITUTIONS AND ADDITIONS

BUTTER: Butter can be used in place of the cooking spray, Keep in mind that butter is more strongly flavored than the neutral oils found in cooking spray.

How To Make This Sheet Pan Eggs Recipe

STEP ONE: Preheat the oven to 350°F.

PRO TIP:

You can also cook them at a higher temperature – some people like to cook them at 425°F. The whites will cook through with a runny yolk in about 6 minutes. Cooking them at a lower temperature gives you a little more control and time to get them just how you like them.

STEP TWO: Spray a large sheet pan with non-stick cooking spray.

PRO TIP:

Lining the sheet pan with parchment paper also works, but it is more difficult to scoop the eggs from the parchment paper as it gets “soft” after the eggs cook on it.

Sheet Pan Eggs process shot of sheet pan sprayed with non-stick cooking spray

STEP THREE: Crack 12 eggs onto the prepared baking sheet, spacing them as evenly as you can.

Sheet Pan Eggs process shot of eggs cracked onto a sheet pan

STEP FOUR: Sprinkle with the desired amount of salt and/or pepper.

STEP FIVE: Bake for 7 to 8 minutes for eggs that have a runny yolk but fully cooked whites, or for 10 to 11 minutes for eggs with a soft but solid yolk and fully cooked whites (great for making egg sandwiches!).

PRO TIP:

The eggs will continue to cook on the hot sheet pan after being removed from the oven. If you want runny yolks, remove the eggs from the pan onto a plate immediately. For the best runny eggs, pull them out as soon as the egg whites have all cooked to opaque. The yolks will remain vibrant yellow even as they set and are no longer runny.

Sheet Pan Eggs process shot of eggs after being baked on a sheet pan

How To Serve

There are plenty of great options to enjoy with these delicious eggs. Add the eggs to English muffins or homemade biscuits along with cheddar cheese and bacon slices for easy breakfast sandwiches. Whip this up on a Sunday morning when the whole family is hungry and looking for a hearty breakfast and add hash browns, breakfast sausages, toast, and bacon to fill everyone up.

Storage

IN THE FRIDGE: Store leftovers from these easy sheet pan eggs in an airtight container carefully after letting cool. They can be stored for up to 3 days.

IN THE FREEZER: We don’t recommend freezing these eggs as they will not do well when thawed. They are best made fresh.

close up shot of Sheet Pan Eggs on a spatula

Simple breakfasts set your day up for success. This is my favorite way to make a large batch of eggs for quick breakfasts. Make these sheet pan eggs for easy breakfast sandwiches, or just to dip toast in. Serve with bacon and please the whole crowd!

FREQUENTLY ASKED QUESTIONS

Can I store leftovers of these sheet pan eggs?

Leftovers of this egg recipe can be stored in a container in the fridge for up to three days.

What size of pan works best for this easy recipe?

We recommend an 18×13 rimmed baking sheet pan, but you can use any size available to you. If you don’t have enough room to put 12 eggs on a single pan, you use a second sheet pan.

Can I use butter to grease the pan instead of cooking spray?

You can use butter to grease your pan, but remember it does have a stronger flavor than cooking spray.

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close up overhead shot of a sheet pan full of Sheet Pan Eggs

Sheet Pan Eggs

5 from 3 votes
Quick and straightforward, this dish is perfect for quick meal prep and healthy family breakfasts! Making eggs that are baked on a sheet pan instead of fried means healthier meals with almost no hassle.
Prep Time 5 minutes
Cook Time 9 minutes
Total Time 14 minutes
Servings 12

Ingredients
  

  • 12 large eggs cold from refrigerator
  • non-stick cooking spray
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 350°F.
  • Spray a sheet pan with non-stick cooking spray.
  • Crack 12 eggs onto a sheet pan, spacing them as evenly as you can.
  • Sprinkle with the desired amount of salt and/or pepper.
  • Bake for 7 to 8 minutes for eggs that have a runny yolk but fully cooked whites, or for 10 to 11 minutes for eggs with a soft, but solid yolk and fully cooked whites (great for making breakfast sandwiches!).

Notes

Note: Use fresh eggs. When eggs are old, the whites become thin and runnier. Using fresh eggs will help keep them in their own little puddles.
 
Note: You can also cook them at a higher temperature – some people like to cook them at 425°F. The whites will cook through with a runny yolk in about 6 minutes. Cooking them at a lower temperature gives you a little more control and time to get them just how you like them.
 
Note: Lining the sheet pan with parchment paper also works, but it is more difficult to scoop the eggs from the parchment paper as it gets “soft” after the eggs cook on it.
 
Note: The eggs will continue to cook on the hot sheet pan after being removed from the oven. If you want runny yolks, remove the eggs from the pan onto a plate immediately. For the best runny eggs, pull them out as soon as the egg whites have all cooked to opaque. The yolks will remain vibrant yellow even as they set and are no longer runny.

Nutrition

Calories: 72kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 71mg | Potassium: 69mg | Sugar: 1g | Vitamin A: 270IU | Calcium: 28mg | Iron: 1mg
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