Why Everyone Loves Making Sheet Pan Eggs
Sheet pan eggs are a time-saving, versatile option for busy mornings, family brunches, or weekly meal prep. With minimal effort and cleanup, you can customize them with your favorite toppings like veggies, cheese, or proteins.
They’re perfect for healthy egg breakfasts, offering a protein-packed, nutrient-rich meal that keeps you energized. Whether for a quick weekday breakfast or a crowd-pleasing weekend brunch, sheet pan eggs simplify cooking while delivering delicious results every time.
What Are Sheet Pan Eggs?
Sheet pan eggs are an easy, hands-off way to cook eggs in the oven using a single baking sheet. This method involves cracking eggs or pouring a whisked egg mixture directly onto a sheet pan, often lined with parchment paper sheets for easy cleanup. The eggs bake evenly, creating a large, flat layer that can be sliced into portions for a variety of uses.
Perfect for breakfast sandwiches, wraps, or as a quick side, sheet pan eggs are versatile and ideal for feeding a crowd or prepping meals in advance. You can keep them simple with just salt and pepper or elevate them by adding toppings like diced vegetables, shredded cheese, or cooked sausage. This technique works well for both whole baked eggs and oven baked scrambled eggs, offering endless possibilities to suit your taste.
Not only are sheet pan eggs a time-saver, but they’re also customizable, making them a go-to option for families, meal preppers, or anyone looking for a delicious healthy egg breakfast.
Ingredients
- Eggs: 6 large (whole eggs for frying and scrambling)
- Cherry tomatoes: 1 cup (halved or whole)
- Zucchini: 1 medium (sliced into rounds)
- Eggplant: 1 small (sliced thinly into rounds)
- Shredded cheese: 1 cup (Mozzarella or your preferred melting cheese) for fluffier baked scrambled eggs.
- Olive oil: 2 tablespoons (for roasting and sautéing)
- Fresh herbs: 2 tablespoons (e.g., rosemary, thyme, or dill for garnishing)
- Salt: 1 teaspoon (to taste)
- Black pepper: 1 teaspoon (freshly ground, to taste)
- Mixed dried herbs (oregano, thyme): 1 teaspoon
- Garlic: 2 cloves (minced)
- Red onion: 1 small (sliced thinly, optional)
- Best sheet pans: Use a sturdy, non-stick baking sheet for even cooking.
Instructions
1- Prepare the Ingredients
Start by gathering and prepping all your ingredients:
Slice the zucchini and eggplant into thin, even rounds to ensure they cook evenly.
Leave the cherry tomatoes whole or halve them if you prefer softer textures.
Mince the garlic and slice the red onion thinly for added flavor.
2- Roast the Vegetables
Set your oven to 350°F. This temperature ensures even cooking for both scrambled eggs in oven and whole baked eggs.
Line your baking sheet with parchment paper sheets to prevent sticking. Alternatively, grease the pan lightly with oil or butter.
Arrange the sliced zucchini, eggplant, cherry tomatoes, and red onion evenly on a large baking sheet. Drizzle with 2 tablespoons of olive oil, then season with salt, pepper, and minced garlic for a flavorful base. Toss to coat everything evenly.
Roast in the oven for about 15 minutes, stirring halfway through to ensure even cooking. The vegetables should be slightly tender and starting to caramelize.
3- Cook the Eggs
While the vegetables are roasting, prepare your eggs:
Heat a non-stick skillet over medium heat and drizzle with a small amount of olive oil.
Fry 4 eggs sunny-side-up, seasoning with a pinch of salt and pepper. Set them aside on a plate.
In the same pan, lightly scramble the remaining eggs until just set, ensuring they’re fluffy. Avoid overcooking as they’ll continue to cook in the oven later.
4- Assemble the Dish
For baked scrambled eggs : Remove the roasted vegetables from the oven and spread the scrambled eggs evenly over them.
Gently place the fried eggs on top of the mixture, spacing them out for an appealing presentation.
Sprinkle the entire tray with shredded cheese (about 1 cup, or more if you love cheesy goodness).
Dust with mixed dried herbs like oregano or thyme to enhance the flavor.
4- Melt the Cheese
Increase the oven temperature slightly to 400°F (200°C) or switch to the broil setting.
Place the tray back in the oven for 5–7 minutes, or until the cheese is fully melted and bubbly. Watch closely to ensure it doesn’t brown too much.
5- Add the Final Touches
Once out of the oven, garnish the dish with fresh herbs like rosemary, thyme, or dill. These add a fragrant, earthy aroma to the finished dish.
If desired, top with microgreens or a drizzle of olive oil for a fresh, gourmet touch.
Once done, Slice into portions or shapes for breakfast sandwiches, wraps, or to enjoy as is.
Serving Suggestions
For Breakfast or Brunch: Serve this dish with buttered toast, freshly brewed coffee, and a side of fresh fruit for a hearty morning meal.
For Lunch or Dinner: Pair with a green salad, roasted potatoes, or grilled asparagus for a satisfying and well-rounded meal.
For a Crowd: Make a double batch on two sheet pans for brunch parties or gatherings. It’s easy to assemble and keeps well for serving multiple guests.
Pro Tips:
Make it Spicy: Add chili flakes or sliced jalapeños for a spicy twist.
Protein Boost: Add cooked sausage crumbles, diced bacon, or shredded chicken for extra protein.
Vegetarian Alternative: Swap eggplant for bell peppers or mushrooms for a milder flavor.
Why Sheet Pan Eggs Are the Best Breakfast Choice
Sheet pan eggs are the breakfast solution you didn’t know you needed. They bring simplicity, versatility, and nutrition together in one effortless dish, making them a top pick for busy mornings, family gatherings, or even meal prep for the week ahead. Whether you’re cooking for one or feeding a crowd, sheet pan eggs deliver flavor, convenience, and satisfaction every time.
– Unbeatable Convenience : The beauty of sheet pan eggs lies in their simplicity. With just a baking sheet and a handful of ingredients, you can create a delicious, wholesome meal with minimal effort. Forget standing over a hot stove flipping individual eggs or scrambling in multiple pans. With this method, everything cooks at once, freeing you up to focus on other tasks or just enjoy a slower morning.
To make cleanup even easier, use parchment paper sheets or grease your pan lightly. This keeps the eggs from sticking and means you won’t spend extra time scrubbing after your meal.
– Perfect for Meal Prep : For those who love planning ahead, sheet pan eggs are ideal. Bake a large batch, slice it into individual portions, and store them in airtight containers or an egg storage container. They reheat beautifully in the microwave or oven, making them perfect for busy mornings when you need a quick, nutritious option.
If you’re looking for recipes that use a lot of eggs, this method is especially efficient. Whether you’re preparing breakfast for a big family or stocking your fridge for the week, sheet pan eggs let you maximize your ingredients while minimizing effort.
– Endless Customization Options : One of the standout qualities of sheet pan eggs is their ability to adapt to any taste or dietary need. They’re a blank canvas, ready to be dressed up with your favorite ingredients. Looking for a healthy egg breakfast? Add fresh spinach, cherry tomatoes, and diced peppers for a nutrient-packed dish.
For spice lovers, adding chili flakes or a drizzle of hot sauce before baking takes things up a notch. If you’re in the mood for something herby, toss in fresh parsley, chives, or dill. With sheet pan eggs, the possibilities are endless, making every breakfast exciting and new.
– Even Cooking, Every Time : One of the challenges of stovetop egg dishes is achieving consistent results. With sheet pan eggs, the controlled heat of the oven ensures that every portion is cooked evenly. Whether you’re making baked scrambled eggs, whole baked eggs, or a combination of both, you’ll get a dish that’s beautifully set and perfectly cooked from edge to edge.
– Quick and Easy: Save time on busy mornings by baking a batch of eggs in oven for the entire family.
– Perfect for Meal Prep: These eggs store well in the fridge, making them a go-to for cooked egg meal prep.
– Versatile: Use them in breakfast sandwiches, wraps, or as a topping for toast.
– Healthy: Packed with protein and customizable with veggies for a healthy egg breakfast.
Pro Tips for Perfect Sheet Pan Eggs
– Use Parchment Paper: Always line your pan with parchment paper sheets for easy cleanup and perfect egg release.
– Choose the Best Sheet Pans: A sturdy, non-stick sheet bake pan ensures even cooking and prevents burning.
– Customize Toppings: Mix and match veggies, cheese, and meats for unique flavors every time.
Don’t Overbake: Keep an eye on the eggs to avoid overcooking, which can make them rubbery.
Delicious Variations for Baked Eggs Recipe
- Veggie Lover’s Sheet Pan Eggs
Packed with diced peppers, onions, and spinach, this baked egg variation is perfect for vegetarians. - Cheesy Baked Scrambled Eggs
Mix your eggs with shredded cheddar or mozzarella for a creamy, cheesy dish that’s ideal for kids and adults alike. - Sausage and Egg Breakfast Bake
Mix in some cooked sausage crumbles for a filling, protein-rich dish that’s full of flavor. Inspired by the sausage egg McMuffin nutrition facts, this dish is both filling and flavorful. - Baked Egg Recipes with Cottage Cheese Toast Pairings
Enjoy Veggie Lover’s Eggs with spinach and peppers, creamy Cheesy Scrambled Eggs, hearty Sausage and Egg Bake, or zesty Mediterranean-Style Eggs with feta and olives. Pair with Cottage Cheese Toast for a perfect breakfast!
What to Make with Eggs: Inspiring Ideas
Looking for more ideas on what to make from eggs? Here are some creative options:
– Egg Breakfast Recipes: From baked eggs ideas to omelets and quiches, the possibilities are endless.
– Recipes That Use a Lot of Eggs: Think frittatas, soufflés, or sheet bakes for family-sized meals.
– Breakfast Sandwich Recipes: Pair baked scrambled eggs with English muffins, bagels, or croissants for a satisfying meal.
Sheet Pan Eggs
Whip up easy and delicious sheet pan eggs for a quick breakfast or meal prep! Perfect for feeding a crowd or enjoying a fuss-free brunch.
- Total Time: 25 minutes
- Yield: 12 servings (depending on portion size)
- Category: Breakfast
- Method: Baking
- Diet: Vegetarian
Ingredients
- Eggs: 6 large (whole eggs for frying and scrambling)
- Cherry tomatoes: 1 cup (halved or whole)
- Zucchini: 1 medium (sliced into rounds)
- Eggplant: 1 small (sliced thinly into rounds)
- Shredded cheese: 1 cup (Mozzarella or your preferred melting cheese) for fluffier baked scrambled eggs.
- Olive oil: 2 tablespoons (for roasting and sautéing)
- Fresh herbs: 2 tablespoons (e.g., rosemary, thyme, or dill for garnishing)
- Salt: 1 teaspoon (to taste)
- Black pepper: 1 teaspoon (freshly ground, to taste)
- Mixed dried herbs (oregano, thyme): 1 teaspoon
- Garlic: 2 cloves (minced)
- Red onion: 1 small (sliced thinly, optional)
- Best sheet pans: Use a sturdy, non-stick baking sheet for even cooking.
Instructions
1- Prepare the Ingredients
Start by gathering and prepping all your ingredients:
Slice the zucchini and eggplant into thin, even rounds to ensure they cook evenly.
Leave the cherry tomatoes whole or halve them if you prefer softer textures.
Mince the garlic and slice the red onion thinly for added flavor.
2- Roast the Vegetables
Set your oven to 350°F. This temperature ensures even cooking for both scrambled eggs in oven and whole baked eggs.
Line your baking sheet with parchment paper sheets to prevent sticking. Alternatively, grease the pan lightly with oil or butter.
Arrange the sliced zucchini, eggplant, cherry tomatoes, and red onion evenly on a large baking sheet. Drizzle with 2 tablespoons of olive oil, then season with salt, pepper, and minced garlic for a flavorful base. Toss to coat everything evenly.
Roast in the oven for about 15 minutes, stirring halfway through to ensure even cooking. The vegetables should be slightly tender and starting to caramelize.
3- Cook the Eggs
While the vegetables are roasting, prepare your eggs:
Heat a non-stick skillet over medium heat and drizzle with a small amount of olive oil.
Fry 4 eggs sunny-side-up, seasoning with a pinch of salt and pepper. Set them aside on a plate.
In the same pan, lightly scramble the remaining eggs until just set, ensuring they’re fluffy. Avoid overcooking as they’ll continue to cook in the oven later.
4- Assemble the Dish
For baked scrambled eggs : Remove the roasted vegetables from the oven and spread the scrambled eggs evenly over them.
Gently place the fried eggs on top of the mixture, spacing them out for an appealing presentation.
Sprinkle the entire tray with shredded cheese (about 1 cup, or more if you love cheesy goodness).
Dust with mixed dried herbs like oregano or thyme to enhance the flavor.
4- Melt the Cheese
Increase the oven temperature slightly to 400°F (200°C) or switch to the broil setting.
Place the tray back in the oven for 5–7 minutes, or until the cheese is fully melted and bubbly. Watch closely to ensure it doesn’t brown too much.
5- Add the Final Touches
Once out of the oven, garnish the dish with fresh herbs like rosemary, thyme, or dill. These add a fragrant, earthy aroma to the finished dish.
If desired, top with microgreens or a drizzle of olive oil for a fresh, gourmet touch.
Nutrition
- Serving Size: 1g
- Calories: 137kcal
- Sugar: 0.9g
- Sodium: 155.6mg
- Fat: 9.6g
- Saturated Fat: 4g
- Carbohydrates: 1.4g
- Fiber: 0.2g
- Protein: 10.7g
- Cholesterol: 250.2mg
Frequently Asked Questions :
What water percentage is in baked egg?
Eggs are about 75% water, so baking them retains much of their moisture, especially when cooked at the right temperature.
How many calories are in 1 scrambled egg?
One scrambled egg contains approximately 90 calories, including a splash of milk and a small amount of butter or oil for cooking. If cooked without milk or butter, the calorie count is closer to 70 calories.
How many calories are in 3 scrambled eggs?
Three scrambled eggs contain about 270 calories, assuming they’re cooked with minimal Olive oil and cheese.
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