Sheet Pan Eggs is a quick, healthy breakfast that combines the wholesome flavors of tender spinach, earthy mushrooms, and perfectly cooked eggs, all conveniently prepared on a single sheet pan. Whether you’re looking for a quick morning meal or a hassle-free brunch option, this recipe has you covered. With minimal prep and cleanup, you’ll have a nutritious and satisfying dish that’s as visually appealing as it is flavorful.
This recipe is great if looking to make eggs for a crowd or meal prep for your family.
Making up to 12 servings per batch, we use this recipe anytime we need to feed a large group. From slumber party breakfast feasts to family potlucks, sheet pan eggs save the morning and cook quickly.
This recipe also freezes extremely well so prepping in advance is a great choice. We make baked eggs for sandwiches then wrap and freeze. The individual slices can also be frozen and reheated for a quick on-the-go breakfast option.
Baking eggs simplifies the breakfast routine, especially when made on a sheet pan. For other easy sheet pan recipes, check out Sheet Pan Rainbow Veggies & Chicken, Sheet Pan Sausage and Veggies, Sheet Pan Lasagna, Sheet Pan Salmon and Sheet Pan Pork Chops and Potatoes.
Table of Contents
Ingredients & Substitutions
- Eggs – Use fresh large eggs to add richness and moisture to the egg bake. For a lighter option, you can easily substitute 18 egg whites.
- Milk – we used 2%, but skim and whole milk are also options. If looking for a dairy-free option, we recommend unsweetened soy or almond milk.
- Spices – The dry mustard, salt and pepper elevate the flavor of the egg bake; however, the dry mustard can be omitted if you don’t have this spice on hand.
- Vegetables – We typically use frozen spinach that had been thawed & squeezed dry along with fresh mushrooms. This combination adds a pop of color and nutrition, but any vegetable works great. Try replacing or adding in bell peppers, zucchini or broccoli.
- Meat – To keep sheet pan eggs vegetarian, make as directed. If looking to boost the protein, consider mixing in cooked ham, sausage or bacon.
How To Make
- Preheat the oven and prep the pan. Preheat the oven to 350°F. Spray the baking pan with nonstick cooking spray, including the sides.
- Blend the egg mixture. Add the eggs, milk, dry mustard, salt and pepper. Whisk until well blended. Add the spinach and mushrooms. Stir. Pour onto the baking sheet.
- Bake. Bake for 15-18 minutes or until the eggs are set. Remove from the oven and let cool for a couple of minutes. Slice and serve hot.
Expert Tips
- Use a rimmed baking sheet to help prevent spills and keep your oven mess-free. You can make on one large baking sheet or split the recipe between two small trays if needed.
- Preheat the oven to 350°F before you add the sheet pan with ingredients for baking. This will ensure even cooking and help prevent the eggs from sticking to the pan.
- Test for doneness by gently shaking the sheet pan. Once the center jiggles only slightly and the edges are set, the sheet pan is ready to be removed from the oven.
- Allow the egg bake to rest for a few minutes after cooking to help make it easier to slice and serve.
- Mix any add-ins such as cheese, meat, additional vegetables or spices into the egg mixture then stir until incorporated.
Frequently Asked Questions
The length of time will vary depending on the size of the baking tray, oven temperature and quantity of eggs. Sheet pan eggs compared to other egg bakes like quiches or casseroles take significantly less time to fully cook. Start by baking for 15 minutes then test for doneness.
Eggs are done baking when the center is set and no longer jiggles. The edges of the recipe will also be set and starting to crisp; although you don’t want the edges to become overcooked. You can test the doneness by carefully shaking the dish to see if the middle is set. Otherwise, a knife or toothpick can be inserted into the center until it comes out clean.
Grease the sheet pan with nonstick cooking spray prior to adding the ingredients to reduce the likelihood of sticking. You can also use parchment paper, a silicone baking mat or aluminum foil to protect the tray. Overcooking can also lead to eggs sticking to a pan so ensure you don’t bake longer than necessary. Lastly, allow the egg bake to cool for a few minutes after baking then slice and serve. The egg pieces should be easier to remove from the tray if slightly cooled.
Add ingredients that your kids do like! The vegetables can be swapped with family favorites, cheese can be sprinkled in the recipe or as a topping and meat can be stirred into the mixture. It can also be helpful to serve a small slice of egg bake alongside your kid’s favorite breakfast food.
The main difference between brown and white eggs is the breed of chicken that lays them, not their nutritional content or taste. Both types of eggs can be used interchangeably in this recipe depending on personal preference or availability.
Fresh eggs can be kept in the fridge for up to 3 to 5 weeks from the date they were laid. Typically, there is a “sell-by” or “use-by” date on the carton that you can check to verify. To check the freshness of eggs, you can do a water test. Fill a bowl with water and gently place the egg(s) in it. Fresh eggs will sink to the bottom while older eggs that need to be discarded will float to the surface.
What To Serve With Sheet Pan Eggs in Oven
One of the things you’ll love about oven-baked eggs is the versatility of the recipe. You can serve as is, turn into a breakfast sandwich or pair with a variety of accompaniments.
For a breakfast sandwich, add a piece or two of the baked eggs between gluten-free toast, waffles, tortillas or English muffins. Cheese, tomato or avocado can be added if desired then enjoy either at home or on-the-go.
Crusty toast, pancakes, waffles or French toast also make delicious sides. For a heartier meal, consider roasted potatoes or hashbrowns. Other popular sides include crispy bacon, savory sausage and tangy fruit salads.
Does your family enjoy breakfast for dinner? Add this recipe to the rotation since it can easily be customized to taste preferences and dietary needs.
Storage & Reheating Instructions
- After baking, allow the eggs to cool to room temperature then store within 2 hours in the fridge or freezer.
- If storing the entire sheet pan of eggs, consider cutting into individual portions. This will make it easier to reheat only what you need.
- Store in the fridge in an airtight container or Ziploc bag for up to 3-4 days.
- Store in the freezer in an airtight container or Freezer bag for up to 3 months. It is best to wrap the individual portions in plastic wrap or foil to prevent freezer burn before placing into the container or bag. When ready to reheat, thaw in the refrigerator overnight then reheat within 1-2 days.
- Reheat by placing individual slices back into a preheated 325°F oven for 7-10 minutes or until heated through. For a convenient reheating method, use the microwave by heating in 20-second increments until warm.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- It is really important to grease the baking sheet by spraying with non-stick cooking spray to prevent the eggs from sticking. Butter or oil can also be used if non-stick spray isn’t available.
- Whisk the eggs and ingredients until all the egg yolks blend together with the egg whites. You can use a whisk or fork for stirring.
- It is important to press out all the water from the frozen spinach before mixing this vegetable with the other ingredients. Otherwise, you will end up with watery eggs. You can do this by microwaving the frozen spinach until thawed then placing on a plate. Press pieces of paper towel on top of the spinach until all the water is removed.
More Egg Recipes for Breakfast
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Sheet Pan Eggs In Oven
Ingredients
- 18 large eggs
- 1/2 cup milk can use dairy free
- 1 teaspoon dry mustard ✅
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 10 ounces frozen spinach thawed and squeezed dry
- 8 ounces sliced mushrooms
Instructions
- Preheat the oven and prep the pan. Preheat the oven to 350°F. Spray the baking pan with nonstick cooking spray, including the sides.
- Blend the egg mixture. Add the eggs, milk, dry mustard, salt and pepper. Whisk until well blended. Add the spinach and mushrooms. Stir. Pour onto the baking sheet.18 large eggs, 1/2 cup milk, 1 teaspoon dry mustard ✅, 1 teaspoon salt, 1/2 teaspoon pepper, 10 ounces frozen spinach, 8 ounces sliced mushrooms
- ⭐️Bake. Bake for 15-18 minutes or until the eggs are set. Remove from the oven and let cool for a couple of minutes. Slice and serve hot.
Notes
- Use a rimmed baking sheet to help prevent spills and keep your oven mess-free. You can make on one large baking sheet or split the recipe between two small trays if needed.
- Preheat the oven to 350°F before you add the sheet pan with ingredients for baking. This will ensure even cooking and help prevent the eggs from sticking to the pan.
- Test for doneness by gently shaking the sheet pan. Once the center jiggles only slightly and the edges are set, the sheet pan is ready to be removed from the oven.
- Allow the egg bake to rest for a few minutes after cooking to help make it easier to slice and serve.
- Mix any add-ins such as cheese, meat, additional vegetables or spices into the egg mixture then stir until incorporated.
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