If you love sheet pan dinner recipes you’ll love this breakfast twist! Sheet Pan eggs are an easy breakfast recipe that’s easy to make, clean up and serve to a crowd. Great for meal prep or cutting into pieces of breakfast sandwiches.
Sheet pan eggs are an easy breakfast recipe, perfect for any morning! They only take about a half hour to make and turn out so tasty. If you’re hosting guests, this is the easiest way to make eggs in bulk. Much better than standing over a hot stove and trying to manage making multiple pans of scrambled eggs.
You can turn these into a breakfast sandwich too! Just add them to a fresh hot english muffin or a buttery flaky biscuit and you’ve got a great breakfast to eat on the go. This hearty breakfast staple will keep you full until lunch time. Pair it with your favorite breakfast side dish and eat up!
Why You’ll Love Sheet Pan Eggs
- This is a wonderful make ahead recipe if you like to meal prep. Eggs will store well in the fridge and freezer and reheat well too.
- Looking for a breakfast that will steer clear of mess? Sheet pan omelet only uses a few dishes and tools, so clean-up is really easy!
- If you’re not a great cook and are stumped on what to make for breakfast, this is a simple recipe that anyone can make.
Ingredients for Sheet Pan Omelet
- Cheddar cheese – There’s nothing better than warm cheesy eggs! Cheddar cheese goes wonderfully on top of scrambled eggs.
- Red pepper – Dice a red pepper into fine pieces so that they can be evenly distributed across the pan of eggs.
- Diced ham – Buy diced ham at the store, or even dice up some leftover ham from a dinner earlier in the week!
- Bacon – Cook bacon in the oven for the most perfectly crispy end result.
- Milk – Whole milk makes the most smooth and creamy eggs, but 2% milk or skim milk works too.
- Eggs – If you allow your eggs to sit on the countertop for a bit before scrambling, the yolks will mix into the whites much more easily.
- Salt and pepper – A little salt and pepper is all you need to make perfectly seasoned baked eggs.
- Non-stick cooking spray – Use non stick cooking spray, butter, or oil to keep your eggs from sticking to the baking sheet.
How to Make Sheet Pan Eggs
- Preheat your oven to 350 degrees Fahrenheit and grease a rimmed baking sheet with nonstick cooking spray. Set the sheet pan aside for later.
- Crack 18 eggs into a large mixing bowl, and add milk, salt and pepper to the bowl. Whisk ingredients together until thoroughly combined.
- Pour eggs onto the previously prepared baking sheet.
- Then sprinkle diced ham, bacon, finely diced peppers and shredded cheese over the top of the eggs.
- Place the pan into the oven and bake for 20-25 minutes, until set in the middle.
- Allow the eggs to cool for a few minutes, then cut into 12 equal squares or rectangles. Serve immediately with any of your other breakfast favorites!
What to Serve with Sheet Pan Eggs
This easy sheet pan eggs recipe can go with any of your breakfast favorites. Air fryer french toast sticks are a quick and easy pairing with a serving of sheet pan omelet.
And of course a big stack of strawberry pancakes or chocolate chip pancakes are classic favorite that anyone would love! For some fun breakfast twists, make cinnamon roll pancakes or cherry turnovers to serve with sheet pan eggs.
How to Store Leftover Sheet Pan Omelet
FRIDGE: Place leftovers into an airtight container and store in the refrigerator for up to 5 days.
FREEZER: Allow eggs to cool completely to room temperature, then wrap tightly in plastic wrap and place into a freezer safe bag. You can also place them into an airtight container. Freeze for up to 3 months.
How to Reheat Leftovers
Reheat in the microwave or oven until hot.
What toppings can I add to sheet pan eggs?
You can really add any of your favorite toppings to these sheet pan scrambled eggs. Feel free to use a different cheese, and there are plenty of meats and veggies to be used.
Diced mushrooms, diced onion, or diced tomatoes. Meats like Canadian bacon and cooked breakfast sausage would be delicious as well.
Are sheet pan eggs healthy?
Yes! Eggs are a great source of protein and other necessary nutrients. They are an easy way to get full without a large intake of fat and calories. Just add a limited amount of toppings to keep them as healthy as possible.
- Don’t over-bake your eggs or they can become a bit chewy and rubbery. Once they are set in the middle, they’re good to go.
- Bake them on the upper rack of the oven so the bottom of the eggs don’t burn.
- It is important to use a rimmed baking sheet so that the eggs are contained before being baked.
These cheesy eggs have come to the rescue on more mornings than I can count! You’ll love how simple they are!
More Easy Breakfast Recipes You’ll Love
- This Sheet Pan Breakfast is another easy breakfast bake to use on busy mornings.
- Brioche French Toast is a most delicious twist on the classic dish.
- Did you know you can make pancakes in a sheet pan? Now you do!
- If you’ve got picky eaters in the house who only want to eat pizza, they’ll love this Breakfast Pizza!
- Non-stick Cooking spray
- 18 eggs
- ½ cup milk
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup diced ham
- ½ cup cooked and crumbled bacon
- ¼ cup finely diced red pepper
- 1 cup shredded cheddar cheese
- Preheat the oven to 350 degrees Fahrenheit. Grease a 13×18 inch rimmed baking sheet with spray with nonstick cooking spray and set aside.
- Crack all 18 eggs into a large mixing bowl. Add milk and salt and pepper to the bowl. Whisk until fully combined.
- Pour the egg mixture onto the prepared baking sheet.
- Next, evenly sprinkle on the cubed ham, bacon, peppers and shredded cheese.
- Place baking sheet in preheated oven at 350 degrees Fahrenheit. Bake the eggs for about 20-25 minutes, until they are set in the middle.
- Allow the eggs to cool for a few minutes, then cut the eggs into 12 equal pieces. Serve immediately.