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Sheet pan eggs are not only fluffy and full of flavor, but the best way to meal prep eggs or feed a crowd! Add your favorite mix-ins and serve as-is or use them to make breakfast sandwiches or as a topping for avocado toast!

No matter how you make them, eggs are one of the best ways to enjoy a satisfying breakfast! We make some type of eggs almost every morning, and there are so many different ways to serve them. Try flavorful crustless quiche, these fuss-free baked scrambled eggs or these perfectly-portioned egg muffins.

Top-down view of baked, scrambled eggs in a baking sheet.

Sheet Pan Eggs Recipe

Up your breakfast game with sheet pan eggs! There’s no better way to whip up a quick, delicious breakfast to feed lots of hungry mouths. You won’t have to hassle with standing over the stove and cooking a few eggs at a time! By using a single sheet pan, you add your favorite mix-ins and let the oven do all of the work.

Similarly to other egg recipes like scrambled eggs or an omelette, you can customize these to your liking! We’re adding in our favorite ingredients like red bell pepper, bacon, green onions and spinach. The result is a pan of baked eggs with the texture of a frittata that are wonderfully fluffy and flavorful. They’re a breeze to prepare, easy to serve, and everyone will love them. They are great for food prepping, holiday breakfasts or just having plenty eggs to go around and keep everyone full until lunch. Such a convenient way to make a large breakfast without too much fuss. Here’s what you need to make them!

Ingredients Needed

This sheet pan eggs recipe uses just a handful of simple ingredients. And the best part is they come together so easily to create a sheet of deliciously soft, savory goodness!

  • Eggs: This recipe uses a full carton of large eggs!
  • Heavy Whipping Cream: Combined with the eggs to give them a fluffy texture and make them perfectly rich.
  • Bacon: Crispy and delicious, bacon and eggs are a match made in heaven!
  • Red Bell Pepper: Finely chopped sweet peppers give the eggs a little texture and freshness in every bite!
  • Green Onions: For savory onion deliciousness.
  • Salt and Pepper: To taste! 
  • Spinach: Increases the nutrients while adding color.
All of the ingredients for making the eggs, along with mix-ins like spinach, red bell peppers, bacon, and green onion.

How to Make Sheet Pan Eggs

Sheet pan eggs are so quick and easy to whip up. They are great for holiday brunches or hosting overnight guests. Looking for more sheet pan breakfast recipes? Try this recipe for sheet pan pancakes!

  1. Prep: Preheat the oven to 350 degrees Fahrenheit and prepare a sheet pan by spraying it with non-stick cooking spray and lining it with parchment paper then spraying it down with non-stick cooking spray again.
  2. Beat the Eggs: In a large bowl, whisk together the eggs and heavy whipping cream. Set aside.
  3. Fry the Bacon: Heat a skillet over medium high heat, cook the bacon until it has reached the desired doneness. Remove the bacon from the pan and set it on some paper towels to cool. Chop the cooled bacon into bits.
  4. Sauté the Bell Pepper: Remove most of the bacon grease from the pan, leave about 1 tablespoon. Add the chopped bell pepper to the pan and sauté until it is tender and just begins to brown.
  5. Combine All Ingredients: Add the bacon bits, cooked bell pepper, green onions, spinach, and salt and pepper to the egg mixture. Whisk everything together.
  6. Bake: Pour the egg mixture into the prepared pan and bake it for 12-15 minutes or until the eggs are thoroughly cooked through.
  7. Serve: Remove from the oven, cut into sections and enjoy!

For Sandwiches:

Want to use your sheet pan eggs for sandwiches? Use a round cookie cutter, biscuit cutter, or even just a knife to cut the portions into circles that are the perfect size for your biscuit, English muffin or bagel.

Tips and Variations

Here are some tips and ways to make these eggs your own! There a endless ways to customize sheet pan eggs with your favorite mix-ins!

  • Serving Size: This recipe makes enough for 12 servings! If you don’t need that many cooked eggs, feel free to half the recipe.
  • Sub the Cream: Heavy cream gives these eggs a really nice consistency, but you can use any milk product you’d like from 2% milk to plant-based milk or half and half.
  • Different Mix-ins: You can customize the filling ingredients in these eggs any way you want! Cooked and crumbled breakfast sausage, jalapeños, or diced tomatoes would make great additions!
  • Vegetarian: If you’d like to keep these eggs vegetarian, simply omit the bacon. You can also add in more veggies like sautéed mushrooms, finely chopped broccoli or tomatoes.

Sheet pan eggs, cut into squares.

Storing Leftover Sheet Pan Eggs

The texture of sheet pan eggs is similar to a frittata or a crustless quiche, and they store much the same way too! They are great for making ahead of time and freeze well for later! 

  • In the Refrigerator: Once completely cooled, transfer to an airtight container and store in your fridge for up to 4 days. 
  • In the Freezer: Wrap the cooled eggs in plastic wrap and then in foil. Label them with the date and store in your freezer for up to 2 months.
  • To Reheat: Let the frozen eggs thaw in the fridge overnight. Then, when you are ready to eat, you can warm individual servings in the microwave or a larger amount in the oven at 350 degrees F for about 10 minutes, or until warmed through. 

2 servings of sheet pan eggs on a white plate.

More Easy Breakfast Recipes

You know what they say, breakfast is the most important meal of the day! It’s a good thing we have so many easy and delicious breakfast recipes to try! Here are a few of my favorites that you’re sure to love just as much as I do.

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  • Preheat the oven to 350 degrees Fahrenheit and prepare a sheet pan by spraying it with non-stick cooking spray and lining it with parchment paper then spraying it down with non-stick cooking spray again.

  • In a large bowl, whisk together the eggs and heavy whipping cream. Set aside.

  • Heat a skillet over medium high heat, cook the bacon until it has reached the desired doneness. Remove the bacon from the pan and set it on some paper towels to cool. Chop the cooled bacon into bits.

  • Remove most of the bacon grease from the pan, leave about 1 tablespoon. Add the chopped bell pepper to the pan and sauté until it is tender and just begins to brown.

  • Add the bacon bits, cooked bell pepper, green onions, spinach, and salt and pepper to the egg mixture. Whisk everything together.

  • Pour the egg mixture into the prepared pan and bake it for 12-15 minutes or until the eggs are thoroughly cooked through.

  • Remove from the oven, cut into sections and enjoy!

Store leftovers in an airtight container in the fridge for up to 4 days, or in the freezer up to 2 months. 
You can customize the fillings in these eggs any way you want, cooked and crumbled breakfast sausage, jalapeños, or diced tomatoes would make great additions!

Calories: 125kcalCarbohydrates: 1gProtein: 8gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 180mgSodium: 156mgPotassium: 130mgFiber: 0.3gSugar: 1gVitamin A: 834IUVitamin C: 13mgCalcium: 35mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.





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