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overhead shot of sheet pan eggs topped with salt and pepper on a pan

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.
Course Breakfast
Cuisine American
Keyword Sheet Pan Eggs Recipe
Prep Time 5 minutes
Cook Time 9 minutes
Total Time 14 minutes
Servings 12
Calories 72kcal


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


  • 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.


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