This Sheet Pan Egg Recipe Is the Perfect Thing for Lazy Weekend Mornings

Eggs are a breakfast staple in my house, but feeding a big crew can turn something simple into a juggling act. By the time I’ve finished one batch, the first ones I made are cold—and reheated eggs? No, thank you! Sure, a giant griddle or skillet could help, but managing a huge pan of eggs without them sticking, burning or turning into chaos feels like too much. 

That’s why sheet pan eggs is a total game-changer. I’ve seen sheet pan egg ideas all over my social media pages for years, but when I ran across the recipe shared by food site Food52 and then another other one from food creator and cookbook author Michelle Tam (@nomnompaleo) I knew I really had to give it a try. Here’s what you need to know. 

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How to Make Sheet Pan Eggs

The Food52 recipe, which calls for a dozen eggs, makes one pan of eggs, or about six servings if each person gets around two eggs. That’s perfect for feeding my six kids at once! 

These eggs are also perfect for making breakfast sandwiches, but you can use them for just about anything that you want. 

You can get the full recipe over at the site, but you’ll need eggs, salt, pepper, milk and about 1 cup of your favorite add-ins (like spinach, cheese, tomatoes or mushrooms).

To make these sheet pan eggs, you simply grease a sheet pan and heat the oven to 300°. Crack all of the eggs in a big bowl, add the salt and pepper and a splash of milk, then whisk until everything is well combined. Add any add-ins, except for the cheese, and gently fold them in until they are mixed into the eggs.

Pour the mixture into the prepared sheet pan and dot or sprinkle with cheese, if using. Bake the eggs until they are set, or for about 15 minutes. Once they’re done, transfer them to a cutting board and cut the sheet of eggs into squares. You can serve the squares as is with toast and a green salad or fruit salad or cut the eggs into the shape you prefer for making egg sandwiches (use a round cookie cutter for making English muffin or bagel egg sandwiches, for example). Sheet pan eggs are also great cut into small cubes for topping salads for a quick lunch.  

In her Instagram post, Tam from Nom Nom Paleo shows how to make a delicious-looking chicken apple sausage and spinach sheet pan egg dish that’s high-protein, dairy-free and Whole30-friendly. 

Related: 35 Foolproof Sheet Pan Breakfasts 

Sheet Pan Eggs Are Versatile and Fun

These eggs are great because they are very versatile. You can season them however you like, add in whatever veggies you want and serve them on whatever type of bread you enjoy. The recipes above are more like formulas that you can use to customize based on what you’re in the mood for and what you have in your kitchen. 

With just a few ingredients and a few minutes of time, you’ve got a perfectly cooked sheet of eggs ready to slice into squares, rectangles, or whatever shape makes breakfast fun in your house (my kids would love egg triangles). Everyone gets hot eggs that are ready in a flash. 

The best part for me is that clean-up is a breeze, which is great for busy or lazy days. One pan, minimal mess, maximum satisfaction—that’s a huge win in my book! This sheet pan egg hack means I can spend less time over the stove and more time enjoying breakfast with my family—and that’s the real win!

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