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This sheet pan eggs recipe is perfect for serving a crowd or for meal prep. It’s made with eggs, bacon, ham, cheese, and onions all baked on one sheet in under 30 minutes.
Customize it with your favorite add-ins and you’ve got an impressive shortcut to serving up to 16 people for breakfast, brunch, lunch, and even dinner!
Easy Sheet Pan Eggs and Bacon
Sheet pan eggs are my favorite way to make a large batch of eggs. I’ve made plenty of sheet pan meals before, even sheet pan apple pie, but there’s something extra satisfying about starting the day with a big breakfast that doesn’t equal big cleanup.
It’s probably why I’ve loved making ham & potato casserole and bird’s nest breakfast cups for so many years!
Think of this almost like a sheet pan omelet or even a frittata!
You make the egg mixture, pour it into a rimmed half sheet pan, sprinkle cheese, ham, bacon, and onions, then bake it until it’s done.
Everything cooks at once so you’re not worrying about cooking in batches, or having to stand at the stove to scramble, flip, or overcook anything. The bonus is that cleaning up is super easy too!
The next time you’re hosting a crowd for breakfast or brunch or you just need the easiest way to get your morning started, making sheet pan eggs is the game-changer you’re looking for.
Why you’ll love Sheet Pan Eggs
Easy to make with easy clean up – Who doesn’t love a shortcut in the kitchen, especially on busy mornings or when hosting a large crowd?! This is a great way to
Customizable – This is where the fun comes in. You can pick and choose your add-ins based on how you like to fill your omelets! See below for tasty ideas!
Large Family – I like to use this method to meal prep eggs, but it’s also a great way to feed a large family.
Perfect any time – Healthy breakfast, brunch, or breakfast for dinner always calls for eggs! The whole family loves to slice them up and make easy breakfast sandwiches on bagels or english muffins.
Equipment you’ll need
- Lipped baking sheet – Make sure you use a lipped cookie sheet.
- Server – This makes cutting and serving the eggs a breeze.
- Cheese Grater – I always recommend grating your own cheese off the block for the best results. Pre-shredded shredded cheese works, but it has anti-caking agents on it that prevent it from melting nicely.
- Mixing bowls – Something large enough to whisk eggs.
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
- Eggs – You’ll need about 18 eggs for this recipe. That’s a lot, I know. I like to buy them in bulk from Sam’s Club or Costco.
- Heavy Cream – Adding a bit of milk or cream to eggs makes them light and fluffy. Heavy cream makes them extra creamy and rich. You can sub sour cream or plain Greek yogur
- Salt & Black Pepper – A bit of seasoning to taste. There is plenty of salt in the bacon, ham, and cheddar, so be mindful of how much you’re adding.
- Olive Oil – Needed to create a nonstick surface on the baking sheet so when it comes time to serve, the slices come out nice and clean.
- Add-ins – Cubed ham, cooked bacon crumbles, diced green onion, and grated cheddar cheese.
How to make Sheet Pan Eggs
- Step One: Crack the eggs into a large mixing bowl and pour in the heavy cream. Season with salt and pepper to taste then use a whisk or hand mixer to mix until combined. Do not overmix to the point the eggs become frothy, you just want the mixture combined.
- Step Two: Pour the egg mixture into a greased rimmed baking sheet. It’s important to use the rimmed sheet because as it cooks the eggs will puff up a bit and you don’t want any of it falling over the sides. Then, crumble your add-ins overtop making sure that they are all evenly dispersed. If you have people with different preferences, you can dedicate space to each person’s toppings (like you would a pizza!).
- Step Three: Carefully transfer the baking sheet to the preheated 375° F oven and bake for 15-20 minutes, rotating the pan halfway through the cooking time.
- Step Four: Once the eggs are set and no longer jiggly, remove the tray from the oven and cut the sheet pan eggs into 12 pieces for larger portions or 16 for smaller pieces. I love using this server, it serves the function of both a cutter and a spatula for serving. If you don’t have one, a pizza cutter will do. Serve warm and enjoy!
What to serve with Sheet Pan Eggs
There are all kinds of options! Depending on when you’re serving you could enjoy them with a side of bacon or breakfast sausage, homemade biscuits, a stack of homemade pancakes, crispy french toast sticks, or easy buttermilk waffles.
If you’re thinking about going the extra mile for a special occasion brunch why not sip on a fuzzy navel cocktail as you enjoy them with a side of fast and easy chocolate chip cinnamon rolls!
Egg sandwiches are the perfect way to have breakfast on the go. Serve them on a bagel with cream cheese.
When we have it for lunch or dinner we usually have it with rice or oven roasted potatoes and an easy chopped veggie salad.
Then again, serving a slice on its own drizzled in ketchup, hot sauce, salsa, or salsa verde would be great too!
Possible Substitutions/Additions 🥚
- Favorite toppings. Red, green, or orange bell peppers, sauteed onions, mushrooms, roasted red pepper, sundried tomatoes, broccoli, and spinach. Keep in mind the water content of certain veggies like fresh tomatoes or zucchini. Those would be great cooked down first or served on top. Caramelized onions would also be great.
- Make it vegetarian. You can easily omit the meat entirely and replace it with a few extra veggies or leave it as is.
- Swap the protein. I love bacon and ham, but try crumbled breakfast sausage, chorizo, or shredded chicken.
- Use your favorite cheese. Whatever you’ve got on hand will do! Goat cheese, feta, Parmesan, even gouda or Swiss would be yummy.
- Add a little heat. Sprinkle in some red pepper flakes, sriracha, or cayenne pepper for spice.
How to reheat and store Sheet Pan Eggs
How to store leftovers
Once cooled, keep them sealed in an airtight container or bag. You want to make sure there’s no residual heat contained in the container otherwise it’ll trap the moisture and make them wet and soggy.
How long will Sheet Pan Eggs and Bacon last in the fridge?
You can enjoy leftovers for up to 4 days! It’s a good thing this recipe can serve a lot of people.
Can I freeze cooked eggs?
Totally. This is a great make-ahead recipe if you’re batch cooking for the week or you are planning ahead. You’ll want to ensure they have completely cooled down first and then layer the pieces with parchment paper so you can separate them easily.
How to reheat them?
If they are frozen, thaw them in the fridge overnight first. Then, you can place them back in the oven or microwave a couple of pieces at a time.
FAQs
Why are my sheet pan eggs runny?
This is most likely caused by overloading the add-ins. As much as we want to load it up with all of our favorites, it’s important not to go overboard. This is especially true when using veggies that have a higher water content.
Can I turn these into sheet pan scrambled eggs?
No, they’re not technically scrambled eggs, but they’re basically baked scrambled eggs.
The texture will be different but it’s the same idea.
Should I use parchment paper?
You are welcome to if you’d like. It certainly makes cleaning up easier but it’s not necessary if you grease the pan well. My eggs came out easily with a spatula and I didn’t have any sticking problems.
Need more egg recipes? Try these:
Slow Cooker Tater Tot Breakfast Casserole
Click here for my entire collection of breakfast recipes.
Sheet Pan Eggs
Ingredients
- 18 large eggs
- ¾ cup heavy cream
- salt & pepper to taste
- 1 Tablespoon olive oil
- ½ cup ham cubed
- ½ cup cooked bacon crumbled
- ¼ cup green onions diced
- ½ cup cheddar cheese shredded
Instructions
- Preheat your oven to 375° F and lightly brush a 12×18 rimmed baking sheet with olive oil. Set aside.
- To a large mixing bowl, add the eggs and pour in the heavy cream, seasoning with salt & pepper to taste. Using a whisk or a hand mixer, whisk together until combined but stop before the eggs become frothy.
- Pour the egg mixture into the greased baking sheet.
- Next, evenly sprinkle on the cubed ham, crumbled bacon, green onions and cheese.
- Carefully move the filled baking sheet to the preheated oven and bake for 10 minutes. After 10 minutes, rotate the baking sheet and continue baking an additional 5-10 minutes, until the eggs are set and no longer jiggy.
- Remove from oven, cut into 12 pieces for large portions or 16 pieces for smaller pieces.
- Serve warm!
Notes
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Made it in an 8×8 glass pan turn out delicious would definitely make again I knock the recipe down to 4-Servings for just the two of us.
Thanks, Veronica!
Easy meal prep idea–after cooking, put the eggs inside an English muffin and wrap and freeze for later. Maybe add a slice of cheese because you can never have enough cheese.
Yes, love that idea!
This is amazing. One mess and breakfast for several days. They turned out delicious. Used a section with ham, another bacon and sausage.
I love that, thanks Kim!