January 10, 2022Review Recipe
Table of Contents
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.
Sheet Pan Eggs Ingredients
- 12 large eggs, cold from the refrigerator
- Non-stick cooking spray
- Salt and black pepper, to taste
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.
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.
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 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!).
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 to fill everyone up.
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.
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
Leftovers of this egg recipe can be stored in a container in the fridge for up to three days.
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.
You can use butter to grease your pan, but remember it does have a stronger flavor than cooking spray.
More Recipes You’ll Love
- Easy Deviled Egg
- Biscuits and Gravy Breakfast Casserole
- Sheet Pan Pancakes
- Sheet Pan Breakfast
- Egg Pasta Salad
Sheet Pan Eggs
- 12 large eggs cold from refrigerator
- non-stick cooking spray
- salt and pepper to taste
- 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!).