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Sheet Pan Eggs are a wonderful form of breakfast meal prep! High in protein and fiber, these baked eggs on a sheet pan are great as a quick breakfast at home or on-the-go, served on a sandwich for lunch, or even heated up for a quick high protein snack. The whole family will love this new form of eggs.

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During the school year and work week, I need a quick breakfast or I may not eat. Getting the kids off to school/pre-school, walking the dog, meeting deadlines – time is limited!

So, having some make ahead breakfast recipes on the rotation that we all actually like is incredibly helpful.

While we love baked oatmeal recipes, I usually need more staying power, which may look more like recipes with eggs, yogurt, or cottage cheese.

When we’re going out the door, I prefer these quinoa egg bites, but when we’re eating at home, I really like these veggie-rich sheet pan eggs.

Sheet pan eggs in the oven have been life changing – it’s all hands off once you mix everything together, and you can toss in any veggies/toppings you want!

Which makes this egg breakfast an easy way to get rid of vegetables that are on their way out – gotta love reducing that food waste!

Another high protein egg breakfast we love is this asparagus quiche or even savory oatmeal with eggs– both are also great ways to get veggies!

Here you can see me make the recipe on Youtube.

Why You’ll Love Veggie Sheet Pan Eggs

• Easy Time saver – No need to cook eggs every day. Just make these fluffy sheet pan eggs in 30 minutes and let them do the work for you! Reheat throughout the week.
• Easy to repurpose – These oven baked eggs are easy to reheat and serve for a quick breakfast or throw on a sandwich for a breakfast sandwich!
• Great to feed a crowd – I love to make this when we have cousins over because it pairs beautifully with sheet pan pancakes, and both can bake at the same time!
• High protein breakfast – Most of us need more protein at breakfast but less effort – these sheet pan eggs in the oven are your solution for easy breakfast meal prep! Easy and hands off, and a simple way to eat more protein in the morning. I like to pair with fresh fruit and a little yogurt.
• Easy to freeze for later – This helps make your kitchen effort go further. Make two at once and freeze one for next week – or next month

Gather Your Ingredients

Some notes on the key ingredients:

• eggs – I tested these sheet pan eggs with 12 eggs and 15 eggs, and I prefer more eggs for more fluffiness.
• milk – I used low-fat dairy milk. Use non-dairy if you prefer.
• diced vegetables – I used onion, tomatoes, pepper and leftover mushrooms we have
• shredded cheese – I used a blend of cheddar and gouda

Spinach is another favorite add-in, if you have it. Especially wilted spinach that you would end up throwing out!

In terms of equipment, you can use a sheet pan (it works, I promise, the eggs will rise!) or a 9×13 glass baking pan.

How to Make Baked Eggs on a Sheet Pan

Grease your sheet pan and whisk your eggs in a large bowl. Then, combine your eggs, milk and seasonings in a blender.

Whisking the eggs adequately allows more air to come in, making them more fluffy!

Transfer the batter to your baking pan or sheet pan. I like to add some more shredded cheese on top!

Then, bake for 25-30 minutes.

One thing I love so much about these eggs on a sheet pan is that they act like a “thick sandwich.” You can cut them into squares and enjoy as is, or on some sourdough toast or in a wrap.

Doing this short amount of prep before a busy week is such a time-saving mom hack. There’s no standing over the stove flipping eggs every day!

Tips for Success

Here are some tips that I recommend for the best outcome:

• You can use a sheet pan or a 9×13 pan – personal preference!
• Make sure your eggs have broken down completely, meaning the egg yolks have broken and are whisked into the egg whites. The blender should do this ,but always double-check before pouring into your sheet pan.
• If you have a young eater who just wants cheesy eggs, make 1/4 of the sheet pan dedicated to them with extra cheese. Then, add veggies on the other fourths. It’s so easy to customize!
• Involve kiddos by letting them help with toppings, or using kid friendly knives to cut the cooked eggs into squares.

Servings 10

Oven Baked Sheet Pan Eggs (With Veggie Combinations)

Sarah Schlichter, MPH, RDN

Sheet Pan Eggs are a wonderful form of breakfast meal prep! High in protein and fiber, these baked eggs on a sheet pan are great as a quick breakfast at home or on-the-go, served on a sandwich for lunch, or even heated up for a quick high protein snack. The whole family will love them!

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Ingredients  

1x2x3x

• 15 large eggs
• ½ cup low-fat milk
• ½ teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 tsp Italian seasoning
• ¼ teaspoon garlic powder
• 1 cup diced vegetables see notes – I used onion, tomatoes, pepper, mushrooms
• 1 ¼ cup shredded cheese – I used a blend of cheddar and gouda
• Parsley, for topping, optional

Instructions 

1. Preheat oven to 350°F (175°C). Spray a 9" x 13" cooking pan or sheet pan with cooking spray or lightly grease with butter or oil.
2. In a blender or food processor, combine the eggs, milk, salt, pepper, Italian seasoning and garlic powder (Omit the vegetables and cheese, for now). Blend for 30–60 seconds, or until mixture is smooth.
3. Transfer egg mixture from blender into 9×13 baking pan. Add in your diced veggies and cheese. With a large wooden spoon, mix the batter so the veggies and cheese evenly disperse. Add more cheese on top if desired.
4. Bake for 25-30 minutes, or until eggs are set in the center and lightly golden on top. *Mine were a tiny bit runny at 25 minutes, but perfect at 27 minutes.
5. Let sheet pan eggs cool, and then cut into square/ pieces to serve.

Equipment

1 sheet pan

Nutrition

Serving: 1Calories: 173kcalCarbohydrates: 5gProtein: 13gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 260mgSodium: 318mgPotassium: 173mgFiber: 1gSugar: 1gVitamin A: 1724IUVitamin C: 2mgCalcium: 159mgIron: 1mg

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