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+ servings

Sheet Pan Eggs

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.
Prep Time 5 mins
Cook Time 9 mins
Total Time 14 mins
Course Breakfast
Cuisine American
Servings 12
Calories 72 kcal


  • 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!).


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.


Sodium: 71mgCalcium: 28mgVitamin A: 270IUSugar: 1gPotassium: 69mgCholesterol: 186mgCalories: 72kcalTrans Fat: 1gSaturated Fat: 2gFat: 5gProtein: 6gCarbohydrates: 1gIron: 1mg