Sheet Pan Eggs
These sheet pan eggs are an easy way to make a big batch of eggs all at once! You can eat them like an omelet or use them in a breakfast sandwich!
Mornings can be chaotic, but that doesn’t mean you have to skip a delicious, protein-packed breakfast. If you’re looking for an easy way to prepare eggs for the whole family (or meal prep for the week), these sheet pan eggs are the perfect solution! With just a handful of ingredients and minimal prep time, you can have a large batch of fluffy, flavorful eggs ready in minutes. Whether you enjoy them on their own, paired with toast, or sandwiched between an English muffin, one serving of these sheet pan eggs packs in 16g of protein!
Ingredients & Substitutions
- Eggs – Eggs are a great source of protein and serve as the base of this recipe. I try to buy cage-free, organic, free-range eggs.
- Milk – Milk adds creaminess to the eggs. I used skim, but any type of milk will work. I typically use Fairlife milk to add extra protein.
- Shredded cheese – Shredded cheese brings richness and flavor. A Mexican blend works well, but cheddar or pepper Jack are great options too. You can use low-fat cheese if you want to lower the fat content.
- Diced tomatoes with green chilies– Diced tomatoes with green chilies adds a little spice to the eggs. Be sure to drain them!
- Chili powder – Chili powder gives the eggs a subtle kick without overpowering the other flavors. You can also use taco seasoning for a less spicy flavor.
How to Make Sheet Pan Eggs
Variations
If you want to switch it your sheet pan eggs, here are some different things to try:
- Add more veggies– Try adding chopped veggies like cooked bell peppers, mushrooms, spinach, or onions.
- Switch up the cheese– Swap in crumbled feta, pepper jack, or sharp cheddar.
- Extra spice- Add a dash of hot sauce or extra chili powder.
Ways to Serve Sheet Pan Eggs
Eat them as-is for a protein-packed start to your day, or stack a few squares of baked eggs on an English muffin, croissant, or toast. I also love adding a slice or two of avocado on top! You could also pair these sheet pan eggs with a slice of sourdough or roll them into a breakfast burrito.
More Egg Recipes
Looking for other egg recipes? Try my vegetarian egg bites or my broccoli cheddar egg bites. They’re both packed with protein and veggies! I also love adding a fried egg on top of this breakfast rice bowl.
Print
Sheet Pan Eggs
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: Serves 4
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
These sheet pan eggs are an easy way to make a big batch of eggs all at once! You can eat them like an omelet or use them in a breakfast sandwich!
Ingredients
- 8 eggs, whole
- 1/4 cup milk (I used skim)
- 1/2 cup shredded cheese – I used a Mexican blend
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1/4 teaspoon chili powder or taco seasoning
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375 degrees.
- Line a half sheet pan (18 in x 13 in) with parchment paper then spray with non-stick spray. If you don’t have a half size sheet pan, you can use a 9×13 baking dish, the eggs will just be slightly thicker.
- In a bowl, whisk together eggs, milk, cheese, diced tomatoes with green chilies, chili powder, and salt.
- Pour the mixture into the prepared baking pan.
- Bake for 12 minutes or until set. Garnish with fresh cilantro.
- Cut into squares and serve on a sandwich.
