Easy Fluffy Sheet Pan Eggs Recipe (Oven Baked)

Sheet pan eggs are the perfect solution for breakfast. They have a light fluffy texture and the thin slices are great for an easy breakfast sandwich.

These are also wonderful reheated making them a great make-ahead option for meal prep. Customize your sheet pan eggs for a delicious breakfast or brunch the whole family will love.

If you love to meal prep breakfast for the mornings, like I do, checkout my Mini Egg Bites that are made in a muffin tin or these Freezer Friendly Breakfast Burritos that are absolutely delicious!

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Why You'll Love These Easy Fluffy Sheet Pan Eggs!

Easy sheet pan eggs are light and fluffy, perfect for meal prep or anytime you need to feed a crowd!

This recipe is very customizable to. You can add your favorite cheese and some vegetables for additional flavor.

This sheet pan eggs recipe is the easiest way to cook a quick breakfast when I have family visiting.

I can prepare this with minimal effort and everyone can make a breakfast sandwich with their favorite toppings. It is far less expensive than going out for breakfast too!

Customizable- Add your favorite cheese or veggies.

Easy- These blend in just seconds and then bake in the oven for a quick practically hands off breakfast. This is truly the easiest way to make eggs!

Make-Ahead-these reheat perfectly and can be frozen for easy meal prep.

Feeds A Crowd- This easily makes 15 servings for when you are entertaining a crowd for breakfast or brunch.

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Equipment Needed

blender or whisk- you can make these either way.

12x17 inch rimmed sheet pan- the key to this is to use a rimmed baking sheet. If your pan is smaller you can easily half the recipe.

parchment paper- for easy clean up and to make sure the eggs do not stick to the pan.

cooking spray- also helps keep the eggs from sticking. You can also use olive oil to prevent sticking.

Key Ingredients

eggs- large eggs are the main ingredient and star of the show. You will need a lot to fill the entire sheet pan.

cheddar cheese- I like a good sharp cheddar cheese and I prefer to grate my own, but any cheese will work.

half and half- this just adds a little extra creaminess and makes fluffy eggs. You can also use milk or non dairy milk.

salt and pepper-eggs are pretty bland on their own so add salt and pepper to your tastes.

parsley and chives- I love adding fresh herbs for extra flavor.

Step-By-Step Instructions

Preheat the oven to 350° F. Spray a 12x17 inch rimmed sheet pan with cooking spray, line with parchment and then spray the parchment with cooking spray again.

This step is important so that you can easily cut and remove the eggs from the pan without them sticking.

Crack the eggs into a blender. I pulse mine a few times on the lowest setting so that they blend without getting too frothy.

Add the half and half and salt and black pepper and pulse a couple more times. I like to blend because it gets the egg whites and yolks completely combined in just a few seconds, but you can use a whisk if you prefer.

Carefully pour the egg mixture into the prepared pan. Sprinkle with cheese and chopped herbs.

Very carefully without sloshing the pan, place the sheet pan of scrambled eggs into the preheated oven on the middle rack position.

Bake for 18-20 minutes or until the center in set and no longer jiggly.

I actually have heard that you can set the prepared sheet pan in the oven and then pour the eggs in but this may make it trickier to add the toppings, so do what works for you.

Allow the eggs to cool for a few minutes and then slice into squares and serve. You can easily get 15 servings from the sheet pan or more if you cut the squares smaller.

Serving

I love making a breakfast sandwich with these. You can use whole grain bread, English muffins, homemade biscuits or bagels.

Add a piece of sausage or bacon for a complete sandwich. I love turkey bacon and add it for additional protein for my sandwich.

Make Ahead

Sheet pan eggs are perfect for meal prep. Keep a batch in the refrigerator in an airtight container for up to 4 days.

Reheat in the microwave for 60 seconds. If you need to keep them for longer periods of time they can also be frozen.

Freezer- to freeze the meal prep eggs, allow them to cool completely and cut into individual servings. Layer them in-between parchment paper and place in an airtight container or freezer bag for up to 3 months.

Substitutions And Additions

cheese- you can use any shredded cheese like mozzarella cheese or a crumbly feta cheese or goat cheese.

veggies- Use your favorite vegetables just remember to not go overboard because veggies have a lot of moisture which can make the eggs watery. Add a few grape tomatoes, red bell peppers, red onion, green onions or mushrooms.

half and half- dairy adds a creamy texture to the eggs. You can also add heavy cream or whole milk. You can also use a plant-based milk.

Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!