If you're always in a rush and looking for a quick breakfast, sheet-pan eggs are going to be your new best friend. This recipe is perfect for anyone who needs a convenient, versatile, make-ahead breakfast.
Sheet-pan eggs are big-batch baked eggs made by cooking a straightforward egg mixture in a rimmed sheet pan. This method allows you to cook a large quantity of eggs all at once, which can then be sliced into individual servings. They're perfect for meal prepping, and can easily be stored in the refrigerator for quick breakfasts throughout the week.
The sheet-pan egg recipe is a modern adaptation of traditional baked egg dishes, designed to meet the needs of today's busy lifestyles. This recipe epitomizes convenience while delivering a delicious, fluffy texture that's sure to please everyone at the breakfast table.
Sheet-Pan Eggs Ingredients
For our sheet-pan eggs recipe, you only need a few simple ingredients for meal prep magic.
Eggs: We said it makes a big batch, right? You will need 20 eggs for this recipe. Crack them into a bowl before adding to your blender so that it’s easier to fish out any pieces of shell that accidentally make their way in the mix. And there’s no need to beat them first. Just pour them into the blender, and let it do all the work.
Cottage Cheese: Full-fat cottage cheese is the best choice for this recipe. It’s less watery than lower fat types of cottage cheese, so it adds flavor and makes the finished eggs easier to cut.
Cream: For fluffy sheet-pan eggs, heavy whipping cream is your secret weapon. Besides adding fluffiness, it also adds flavor and improves the texture of the finished dish. For best results, don’t use less cream, and don’t use half-and-half or milk.
Seasoning: Then just add salt and pepper, and blend. We’d say it’s easy as pie, but it’s just so much easier!
Tools You’ll Need
This technique is also known as “baking sheet eggs” and “baking tray eggs.” Can you guess the most important piece of cookware you’ll need? Yes, a sheet pan is key but read on to find out the other equipment heavy hitter we suggest using for perfect baked sheet-pan eggs.
Large, Rimmed Sheet Pan: This recipe was designed for an 18x13-inch rimmed sheet pan. In restaurant lingo, this kitchen workhorse is called a “half-sheet pan.” If you don’t own one, we highly recommend adding one, or several, to your cookware collection.
Large, High-Powered Blender: We’re not shaming the size of your blender, but for this big-batch recipe, you’ll have better results using a large, high-powered blender. If your blender’s capacity is less than 8 cups, consider blending the eggs, cottage cheese, salt, and pepper first, then stirring in the cream to avoid overloading the blender.
You don’t need a lot of special equipment for this recipe, but these specific items are the secrets to sheet-pan eggs’ success.
How to Make Sheet-Pan Eggs
Cooking breakfast for a crowd doesn’t have to be stressful. Once you know how to make these sheet-pan eggs, you can keep them on hand to make all sorts of fun breakfast and brunch treats that everyone will love. We’ll walk through the basic process, but you can find the full recipe below.
Blend Egg Mixture
Place eggs, cottage cheese, cream, salt, and pepper in your blender, and blend for about a minute, until combined and frothy.
Pour the Egg Mixture in the Pan
Pour the mixture on your generously sprayed large rimmed sheet pan, and very carefully transfer the pan to the oven. Bake until the center of the egg mixture is just set. The eggs will continue to cook for a few minutes after you take it out of the oven. A paring knife inserted in the center should also come out clean. Cook the eggs too long, and they will be dry.
Cool and Cut
Let the eggs cool for a few minutes, then cut them however you’d like. For sliders, cut in small squares. For bagel sandwiches, use a large circle cutter. Use other shaped cutters to cut the eggs into fun shapes for kids or themed parties. Any leftovers from cutting out shapes can be chopped and used in breakfast burritos.
This easy, delicious recipe will ensure your mornings are hassle free.
How to Use Sheet Pan Eggs
So you’ve learned how to cook eggs in the oven on a sheet pan, but what do you do with them now?
Your big batch of eggs is excellent for large family gatherings or brunch celebrations, but you can also use this recipe for meal prep. Just make them over the weekend and reheat for a quick breakfast all week long (see our tip below for instructions on storing and reheating). Here’s how to include the finished eggs in a few of our favorite breakfast recipes.
Brunch Eggs on English Muffins can be tweaked to use sheet pan eggs. Skip making the eggs in the recipe, and instead cut out and heat 4 rounds from your sheet-pan eggs. With Canadian bacon and a cheesy sauce, this fancy brunch dish is guaranteed to please.
Freezer Breakfast Sandwiches are the perfect use for your sheet pan eggs. Cut out 6 rounds from your sheet pan eggs to replace the eggs in the recipe. The sandwiches are easy to make and even easier to reheat and eat!
Three-Pepper Breakfast Burritos are a great use for the excess sheet pan eggs if you have cut yours into shapes. Chop up about a cup of the sheet pan eggs, and use them to replace the eggs, milk, salt, and pepper. Instead of adding raw eggs to the vegetable mixture in the skillet, stir in the chopped cooked sheet pan eggs and cook just until reheated.
Need more ideas? What about a sweet and savory egg sandwich using maple syrup-topped pancakes as the bread? Or try a bagel sandwich with sliced steak, spinach, egg, and cheese. There are so many fun ways to use these eggs. We can’t wait to hear about your creations!
Frequently Asked Questions
Sheet-Pan Eggs
- Prep Time 10 min
- Total 40 min
- Servings 24
- Ingredients 5
Ingredients
- 20 eggs
- 1 cup full-fat cottage cheese
- 1 cup heavy whipping cream
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
Instructions
-
Step1
Heat oven to 325ºF. Generously spray 18x13-inch rimmed sheet pan with cooking spray.
-
Step2
In blender, place all ingredients. Cover; blend on high speed 30 to 60 seconds or until light and frothy.
-
Step3
Pour mixture into sheet pan, and carefully place on center rack of oven. Bake 20 to 24 minutes or until center of mixture is just set (at least 165ºF).
-
Step4
Let stand 5 minutes before cutting.
Nutrition
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 100
- Calories from Fat
- 70
- Total Fat
- 8g
- 12%
- Saturated Fat
- 3 1/2g
- 17%
- Trans Fat
- 0g
- Cholesterol
- 170mg
- 56%
- Sodium
- 230mg
- 10%
- Potassium
- 70mg
- 2%
- Total Carbohydrate
- 1g
- 0%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 6g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 2%
- 2%