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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.
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 means that in less than 15 minutes, you’ll have cooked up 12 deliciously perfect sunny-side-up eggs.
Sheet Pan Eggs Ingredients
This sheet pan eggs recipe offers a simple yet satisfying taste. The eggs are cooked just right, ready to serve with all your favorite breakfast items.
You’ll need:
- Non-stick cooking spray
- 12 large eggs, cold from the refrigerator
- 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
We will show you the easiest method of cooking a large batch of sunny-side-up eggs with our step-by-step instructions.
STEP ONE: Preheat the oven to 350°F.
OUR RECIPE DEVELOPER SAYS
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.
STEP THREE: Crack 12 eggs onto the prepared baking sheet, spacing them as evenly as you can.
STEP FOUR: Sprinkle with the desired amount of salt and/or pepper.
STEP FIVE: Bake for seven to eight minutes for eggs that have a runny yolk but fully cooked whites.
For eggs with a soft but solid yolk and fully cooked whites (great for making egg sandwiches!), bake for ten to eleven minutes.
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.
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.
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.
MORE EGG RECIPES
Storage
Whether you have leftovers or want to prep in advance, here’s your guide to storing this easy and satisfying dish.
MAKE AHEAD: If you’re planning ahead, you can prepare this sheet pan eggs recipe in advance.
After baking and allowing them to cool, cut the eggs into portions or leave them whole if you prefer.
Place the portions in an airtight container or wrap them tightly in plastic wrap or aluminum foil.
Store them in the refrigerator for up to two to three days, ensuring they stay fresh and delicious.
When you’re ready to enjoy them, you can either eat them cold or reheat them using one of the methods below.
IN THE FRIDGE: Store leftovers from these easy sheet pan eggs in an airtight container carefully after letting them cool. They can be stored for up to three days.
IN THE FREEZER: We don’t recommend freezing these eggs as they will not do well when thawed. They are best made fresh.
REHEATING: To reheat your sheet pan eggs, there are several methods you can use.
If you prefer a quick reheating, use the microwave in short 20 to 30-second bursts, checking until they reach your desired temperature.
Alternatively, you can reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through.
For a stovetop option, gently warm them in a non-stick skillet over low heat, flipping occasionally to ensure even heating.
Why We Love This Recipe
EFFORTLESS PREPARATION: Sheet pan eggs are incredibly easy to make. You simply whisk the eggs, pour them onto a sheet pan, add your choice of toppings, and bake.
EASY CLEANUP: Using a sheet pan for cooking eggs means minimal cleanup. You can line the pan with parchment paper for even easier cleanup, and there are no pots or pans to scrub afterward.
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.
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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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.
Prep Time 5 minutes
Cook Time 9 minutes
Total Time 14 minutes
Servings 12
Ingredients
- non-stick cooking spray
- 12 large eggs, cold from refrigerator
- 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
- 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.
- 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.
- 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.
- 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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Comments
James Smith says
Very Nice I Shall Try This Soon.
Gloria says
This is such an easy option for getting everyone fed!
Janice netterville says
Going to try tise
Mike says
Easy, tasty, and fast way to make breakfast!
Jeannette Shields says
Thank you for this recipe and for the tips about using parchment paper (because I was just this minute thinking Iโm going to use it instead of spraying the pan!) and the higher temperature.