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The Ultimate Customizable Sheet Pan Eggs for Meal Prep & Breakfast Sandwiches

A thick, square slice of baked sheet pan eggs loaded with colorful diced vegetables like red pepper and carrots.
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Make a large batch of these easy sheet pan eggs for a fuss-free breakfast solution. Baking eggs on a sheet pan simplifies cleanup and makes them perfect for weekly meal prepping or feeding a crowd at brunch. Slice them for quick breakfast sandwiches.

Ingredients

Scale
  • 18 large eggs
  • 1/2 cup milk or half-and-half
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh chives (optional)
  • 1 cup shredded cheese (cheddar, Monterey Jack, or preferred type)
  • 1 cup chopped cooked vegetables (e.g., bell peppers, onions, spinach)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a standard half-sheet pan (approximately 18×13 inches) with parchment paper. Lightly spray the parchment paper with cooking spray for extra non-stick security.
  2. In a large bowl, whisk together the eggs, milk, salt, and pepper until the mixture is uniform and slightly frothy. This is your base for oven scrambled eggs.
  3. Sprinkle half of the shredded cheese and all of the chopped vegetables evenly over the bottom of the prepared sheet pan.
  4. Pour the whisked egg mixture slowly over the toppings on the sheet pan, spreading it gently to cover the entire surface.
  5. Sprinkle the remaining shredded cheese over the top of the eggs. If using, scatter the fresh chives over the cheese.
  6. Bake for 15 to 20 minutes, or until the eggs are fully set in the center and the edges are lightly golden. The exact time depends on your oven and the thickness of the egg layer.
  7. Remove the pan from the oven. Let the sheet pan eggs cool on the pan for about 5 minutes.
  8. Use a large spatula to carefully lift the parchment paper and transfer the entire egg slab to a cutting board. Slice the eggs into squares or rectangles suitable for your needs, such as breakfast sandwiches assembly.
  9. Store cooled portions in an airtight container in the refrigerator for up to 4 days for healthy breakfast meal prep.

Notes

  • For high-protein breakfast ideas, mix 1/2 cup of cottage cheese (blended smooth) into the egg mixture before pouring onto the pan.
  • If you are cooking eggs for a crowd, you can easily double this recipe using two sheet pans.
  • These oven baked eggs freeze well. Cool completely, wrap individual portions tightly, and freeze for up to one month. Reheat in the microwave or oven.

Nutrition

Find it online: https://pureplatepath.com/sheet-pan-eggs-for-meal-prep-and-sandwiches/