Sheet Pan Eggs

Quick and straightforward, this dish is perfect for quick 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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Making breakfast for a crowd is one of my favorite things to do… until it comes time to make the eggs. It takes so long and the first half of the eggs are cold before the last ones are done. This egg-making hack takes your breakfast game to a whole new level! In less than 15 minutes you’ll have cooked up 12 deliciously perfect sunny side up eggs! This is so easy, you can even serve up hot breakfast on those busy school mornings!

A protein-packed breakfast is great for keeping up your energy all day. Try our Copycat-Starbucks Egg Bites for happy mornings! Or, fuel your afternoon. Whip yourself up a delicious lunch with The Best Egg Salad Sandwich Recipe on earth!

MORE EGG RECIPES:
Omelet in a Hole | Campfire Southwest Scrambled Eggs

SHEET PAN EGGS INGREDIENTS

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

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 degrees F.

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

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

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 breakfast sandwiches!).

PRO TIP: The eggs will continue to cook on the hot 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 yolks, pull them out as soon as the whites have all cooked to opaque. The yolks will remain vibrant yellow even as they set and are no longer runny.

STORAGE

IN THE FRIDGE: Store in an airtight container carefully after letting cool. They can be stored for up to 3 days.

Easy breakfasts set your day up for success! Make these sheet pan eggs for breakfast sandwiches, or just to dip toast in. Serve with bacon and please the whole crowd!

MORE RECIPES YOU’LL LOVE

• Easy Deviled Egg
• Biscuits and Gravy Breakfast Casserole
• Sheet Pan Pancakes
• Oven Baked Bacon

Sheet Pan Eggs

5 from 3 votes

Quick and straightforward, this dish is perfect for quick 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

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Ingredients

  

1x2x3x

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

Instructions

 

• Preheat oven to 350 degrees 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!).

  TIP: The eggs will continue to cook on the hot pan after being removed from the oven. If you want runny yolks, remove the eggs from the pan onto a plate immediately.

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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