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Overhead view of baked sheet pan eggs sliced into squares, topped with mushrooms, peppers, and herbs on a silver tray.
Redondo

Sheet Pan Eggs

Sheet pan eggs are the simplest way to serve a crowd or meal prep breakfast without stress. Tender, oven-baked eggs with veggies, cheese, and herbs in every slice—perfect for sandwiches or solo bites.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 squares
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 12 large eggs
  • 1 cup milk (or dairy-free alternative)
  • 1 cup shredded cheese (optional)
  • 1 cup diced bell peppers
  • 1/2 cup sautéed mushrooms
  • 1/2 cup cooked sausage or meat (optional)
  • 2 tablespoons fresh herbs (chives, parsley, dill)
  • to taste salt and pepper
  • cooking spray or parchment (for pan prep)

Equipment

  • sheet pan rimmed, 9x13 or similar size
  • Mixing bowl for whisking eggs
  • whisk or fork

Method
 

  1. Preheat oven to 375°F (190°C). Grease or line a rimmed 9x13-inch sheet pan.
  2. In a large bowl, whisk together eggs, milk, salt, and pepper.
  3. Stir in cheese, cooked veggies, and any proteins you're using.
  4. Pour the mixture into the prepared pan and spread evenly.
  5. Bake for 13–17 minutes or until eggs are just set in the center.
  6. Let cool for 5 minutes before slicing into squares and serving.

Notes

Let the eggs rest for 5 minutes after baking before slicing to make serving easier. You can store slices in the fridge for up to 4 days or freeze them individually.