Breakfast Sheet Pan Eggs

Name: Breakfast Sheet Pan Eggs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Ingredients: 12 large eggs; 1 cup bell peppers, diced; 1 cup spinach, chopped; 1/2 cup red onion, diced; 1 cup shredded cheese (cheddar or your choice); 1/2 teaspoon salt; 1/4 teaspoon black pepper; Cooking spray or olive oil

Highlighted under: Busy Day Cooking

I love how preparing Breakfast Sheet Pan Eggs has become one of my go-to morning meals. The best part is that it’s incredibly easy to make for both busy weekdays and leisurely weekends. I can whip up a whole batch at once, and it makes serving a crowd a breeze. With protein-packed eggs and colorful veggies, it’s a nutritious option that keeps everyone satisfied. Plus, the clean-up is minimal, allowing me to enjoy more quality time with my family over a tasty breakfast!

Created by

Lucy Price

Last updated on 2026-02-01T19:37:35.978Z

When I first tried making Sheet Pan Eggs, I was amazed at how simple it was to create a hearty breakfast for my family. I filled the pan with vibrant vegetables such as bell peppers and spinach, which added a delightful flavor. Baking everything together not only infused the eggs with these fresh tastes but also saved me from spending time standing over the stove flipping individual eggs.

One tip I learned is to use a non-stick baking spray for easy removal once the eggs are cooked. The result is a perfectly cooked dish that can be sliced into squares and served in just a matter of minutes. We love customizing the ingredients based on what we have on hand, making this dish infinitely versatile!

Why You'll Love This Recipe
Minimal clean-up thanks to the sheet pan method
Customizable with your favorite veggies and proteins
Packed with protein, keeping you full and energized

Meal Prep Made Easy

Breakfast Sheet Pan Eggs are not only delicious but also a fantastic meal prep option. You can easily double the recipe if you have a larger sheet pan or a bigger crowd to feed. This way, you can enjoy hearty breakfasts throughout the week without the daily hassle of cooking. Store the cooled slices in airtight containers in the fridge for up to four days, making sure to reheat individual portions in the microwave for about 30-60 seconds until warmed through.

If you're saving for later, consider freezing the egg squares. After they cool completely, store them in a single layer on a parchment-lined sheet pan until frozen, then transfer to a freezer-safe container. They’ll keep well for up to three months. When you're ready to eat, simply thaw them in the fridge overnight and reheat in the oven at 350°F (175°C) for about 10-15 minutes to restore their fluffy texture.

Flavorful Additions

One of the best aspects of Breakfast Sheet Pan Eggs is the ability to customize them with your favorite ingredients. If you're looking to add a protein boost, consider incorporating cooked bacon, sausage, or tofu crumbles into the vegetable mixture. Just be sure that any pre-cooked ingredients are heated through before mixing to ensure even cooking during baking. This not only adds flavor but also elevates the nutrition profile to help keep you full longer.

Don't hesitate to experiment with herbs and spices to enhance the flavor. Fresh herbs like basil or cilantro can add a burst of freshness, while spices such as paprika or cayenne can give your dish a nice kick. If you prefer a Mediterranean twist, swap in feta cheese, sun-dried tomatoes, and olives for a savory flavor profile. Just adjust the added salt accordingly to avoid overpowering the dish.

Serving Suggestions

Serve your Breakfast Sheet Pan Eggs with a side of fresh fruit or whole-grain toast for a balanced breakfast. A dollop of avocado or Greek yogurt can add creaminess and healthy fats. If you're feeling adventurous, try drizzling some sriracha or hot sauce over the top for an extra layer of flavor. It transforms the dish into a delightful experience that suits a variety of tastes.

This egg dish is also versatile enough for brunch gatherings. Consider serving it alongside a fresh salad or a platter of smoked salmon and cream cheese for those who enjoy a luxurious spread. The bright colors of the veggies also make it visually appealing, ensuring your next gathering feels special and inviting, even without extensive preparation.

Ingredients

Ingredients for Breakfast Sheet Pan Eggs

12 large eggs
1 cup bell peppers, diced
1 cup spinach, chopped
1/2 cup red onion, diced
1 cup shredded cheese (cheddar or your choice)
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray or olive oil

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a sheet pan with parchment paper for easy cleanup.

Prepare the Vegetable Mixture

In a large mixing bowl, combine the diced bell peppers, chopped spinach, and red onion. Add the salt and black pepper, then mix well.

Whisk the Eggs

In another bowl, crack the eggs and whisk them until well beaten. Pour the whisked eggs over the vegetable mixture and stir until evenly combined.

Pour the Mixture onto the Sheet Pan

Pour the egg and vegetable mixture onto the prepared sheet pan. Sprinkle the shredded cheese evenly over the top.

Bake the Eggs

Bake in the preheated oven for 25 minutes or until the eggs are fully set and not jiggly.

Slice and Serve

Once baked, let the sheet pan cool for a few minutes before slicing into squares and serving warm.

Pro Tips

Feel free to swap out vegetables based on what's in season or what you have on hand. This recipe is versatile and can also incorporate cooked bacon or sausage for added flavor and protein.

Egg Quality Matters

Using fresh, high-quality eggs can really enhance the flavor and texture of your Breakfast Sheet Pan Eggs. Look for free-range or organic eggs for a richer taste and better hue. The color of the yolks can also indicate dietary differences among hens and can contribute to a more vibrant final dish. Fresh eggs will provide that perfect fluffy texture you want when baked, while stale eggs can become watery and rubbery.

For those monitoring cholesterol or looking for a lighter option, you can substitute some whole eggs with egg whites. For every whole egg replaced, consider using two egg whites. This keeps the structure intact while lowering fat content. However, the rich flavor from the yolks is hard to replace, so find a balance that works best for your nutritional goals.

Baking Tips

As you bake the eggs, keep an eye on the edges of your sheet pan. You want them to be set yet moist, not overcooked or dry. A good indicator to know when they are done is when the surface no longer jiggles and appears uniformly puffed up. If you find that the center takes longer, you can tent it with aluminum foil to prevent the edges from browning too quickly while catching up.

If this dish is a little too thick for your liking, you can slightly reduce the amount of eggs or increase the surface area by using a larger sheet pan. Alternatively, you could also thin the mixture with a splash of milk or cream. Just keep in mind that this adjustment will alter cooking times, so check the doneness earlier than you usually would. Experimenting a little can lead to your perfect version!

Adjusting Cooking Time

Cooking time can vary significantly based on your oven and the thickness of the egg mixture. Always start with the suggested baking time of 25 minutes, but if you're baking at higher altitudes, you might find that it takes slightly longer. Likewise, if you’re using a dark or non-stick pan, the cooking time could decrease. That's why checking for doneness visually is crucial. Use a toothpick or knife; if it comes out clean from the center, it’s good to go!

If you're using additional ingredients like potatoes or other dense vegetables that require longer cooking times, consider pre-cooking those before combining with the eggs to ensure everything cooks evenly. This will help prevent any unappealing texture harmonies and will ensure a deliciously satisfying bake every time.

Questions About Recipes

→ Can I make these ahead of time?

Absolutely! You can prepare them the night before and store in the refrigerator. Just reheat before serving.

→ What other vegetables work well?

Zucchini, mushrooms, or kale are great options. You can use any of your favorite veggies!

→ Can I freeze the leftovers?

Yes, you can freeze the cooked eggs. Just cut them into squares and store in an airtight container for up to a month.

→ How do I reheat the leftovers?

You can reheat them in the microwave for about 30 seconds to a minute or in the oven at 350°F until warmed through.