Easy Fluffy Sheet Pan Eggs (Oven Baked)
Sheet pan eggs are the perfect solution for breakfast. They have a light fluffy texture and the thin slices are perfect for easy breakfast sandwiches. 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.
Servings: 15
Equipment
- blender or whisk
- 12x17 inch sheet pan
- parchment paper
- cooking spray
Ingredients
- 18 large eggs
- ¼ cup half and half or milk
- 1 cup cheddar cheese
- 1 teaspoon fresh parsley, chopped
- 1 teaspoon fresh chives, chopped
- salt, to taste
- pepper, to taste
Instructions
- Preheat oven to 350° F. Spray a 12x17 inch rimmed sheet pan with cooking spray. Line the pan with parchment paper and spray with cooking spray again. This will make it easier to remove the eggs and insure they do not stick.
- Crack the eggs into a blender or bowl if using a whisk. Pulse at the lowest speed a few times to mix the eggs without causing them to get too frothy.
- Add the half and half, salt and pepper to the blender and pulse a few more times.
- Pour the eggs onto the prepared baking sheet. Sprinkle with cheese and fresh herbs.
- Carefully place the eggs into the oven being careful to not slosh. Bake for 18-20 minutes or until the eggs are no longer jiggly and a toothpick inserted in the center comes out clean.
- Allow to cool for a couple minutes and then slice and serve. Serve with toast, bagels or English muffins to make breakfast sandwiches if desired.
Notes
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.