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Ultimate Sheet Pan Eggs for Meal Prep & Crowd-Sized Breakfast Sandwiches

Close-up of several square portions of baked sheet pan eggs with a rich, golden-brown top served on a white plate.
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Make a large batch of easy sheet pan eggs for minimal cleanup. This hands-off oven baked egg recipe is perfect for quick morning meal prep or serving a crowd at brunch. Slice into squares for fast breakfast sandwiches.

Ingredients

Scale
  • 18 large eggs
  • 1/2 cup milk or half-and-half
  • 1/2 cup cottage cheese (optional, for protein boost)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup shredded cheddar cheese (optional)
  • 1/4 cup chopped chives or green onions (optional)
  • Cooking spray or butter for lining the pan

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a standard 13×18 inch half sheet pan or line it with parchment paper for the easiest cleanup.
  2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy. If you are using cottage cheese, whisk it in now until mostly smooth.
  3. Pour the egg mixture evenly onto the prepared sheet pan. Gently spread any add-ins like cheese or vegetables over the top if you are using them.
  4. Bake for 18 to 22 minutes, or until the eggs are set and no longer jiggly in the center. The total time depends on your oven and desired fluffiness.
  5. Remove the pan from the oven. If using extra cheese or toppings, sprinkle them over the hot eggs now. Let the eggs rest on the pan for 5 minutes.
  6. Use a large spatula to carefully lift the baked egg slab out of the pan. Place it on a cutting board.
  7. Cut the egg slab into squares, aiming for 12 to 16 servings depending on your needs. These oven baked egg squares are ready for breakfast sandwiches or immediate serving.

Notes

  • For the best cleanup, use parchment paper or a silicone baking mat underneath the eggs.
  • To make freezer friendly breakfast ideas, cool the cut egg squares completely, then stack them between sheets of parchment paper and store them in a freezer-safe bag for up to one month. Reheat in the microwave or toaster oven.
  • For a high-protein egg bake, use the cottage cheese option listed in the ingredients.
  • If you prefer scrambled eggs over a solid slab, gently stir the mixture halfway through baking, around the 10-minute mark, to create fluffy sheet pan eggs.

Nutrition

Find it online: https://delishcraze.com/sheet-pan-eggs-easy-oven-baked-breakfast/